Grandpa’s Shepherd’s Pie Baked Potatoes

Learned this 4-ingredient comfort meal from my grandfather, and it is absolutely the perfect warm dinner for March. Crispy baked potatoes stuffed with savory beef and vegetables, then topped with creamy mashed potatoes and baked until golden.

Ingredients

• 4 large baking potatoes
• 1 lb (450 g) ground beef
• 1 can (15 oz) mixed vegetables (peas and carrots), drained
• 2 cups prepared mashed potatoes

Instructions

1. Bake the potatoes at 400°F (200°C) for 50–60 minutes until tender.
2. Allow them to cool slightly, then cut each potato in half lengthwise.
3. Scoop out some of the potato flesh, leaving a sturdy shell.
4. Brown the ground beef in a skillet and drain excess fat.
5. Stir in the mixed vegetables and cook for 2–3 minutes.
6. Fill each potato shell with the beef and vegetable mixture.
7. Top generously with mashed potatoes.
8. Place in a baking dish and bake at 400°F (200°C) for 20–25 minutes, or until the tops are lightly golden.
9. For extra browning, broil for 2–3 minutes before serving.

Serving Suggestions

• Serve with a green salad or steamed vegetables.
• Add shredded cheddar cheese on top before baking if desired.
• Garnish with chopped parsley for color.

Tip: The scooped-out potato can be mixed into the mashed potatoes to reduce waste and make the topping even fluffier.