Shepherd's Pie Loaded Baked Potatoes
Shepherd’s pie loaded baked potatoes take that classic comforting dinner we all love, and make it into a family dinner made for a weeknight!
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Servings: 5 servings
FOR THE SHEPHERD’S PIE FILLING
- 2 tbsp friendly fat to cook in butter, ghee, avocado oil, olive oil will work well. I like to use half of this as leftover bacon fat for flavor
- 1 medium onion diced
- 3 medium carrots peeled and sliced
- 3-4 cloves of garlic minced
- 1 lb grass-fed ground beef
- ½ tsp sea salt
- ¼ tsp pepper
- 2-3 tbsp tapioca flour depending on how thick/saucy you like your filling
- 2 tbsp organic tomato paste
- ¾ cup bone broth or water
- 3-4 tsp coconut aminos it is fine to leave this out if you don’t have it – it does really add to the flavor though! It mimics soy sauce in flavor.
- 1 tsp dried thyme
- ¾ cup frozen organic peas
- ½ cup frozen organic corn omit if you are grain free/paleo. Butternut squash subs well - dice it and cook it through at the beginning
- Sea salt/pepper to taste to finish
Pre-heat the oven to 425 degrees.
Make sure the potatoes are dry. Poke a fork into each potato 2 times. Rub the oil all over each potato, and then rub the salt over each potato.
Set the potatoes in a baking dish and bake at 425 degrees for 50 minutes until fork tender.
While the potatoes are baking, you can make the filling. Melt your friendly fat in a skillet over medium heat. Add the onions and carrots with a small pinch of sea salt, and cook for 3-4 minutes until softened. Add the garlic to stir in.
Add the beef to the cooking veggies along with the sea salt and pepper and brown the beef.
When the beef is done browning, stir in the tapioca flour and tomato paste, and cook for 1 minute.
Add the broth, coconut aminos, and thyme, stir to combine, and bring to a simmer. Once simmering, bring the heat to low, cover the pan with a lid, and cook for 7 minutes.
Take the lid off, stir in the peas and corn, and return the lid, cooking for 5 more minutes.
Taste the filling for salt and pepper, and then top your baked potatoes with the beef/veggie shepherd’s pie filling.
**Filling can be made days in advance for quick, weekday dinners!