Shepherd's Pie Stuffed Potatoes
Servings: 4
Calories: 504.3kcal
Ingredients
- 1 small yellow onion
- 2 carrots
- 4 small russet potatoes
- 8 oz peas
- 1 # ground lamb
- 2 T tomato paste
- 1 tsp thyme
- 1 tsp basil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375 F.
- Pierce 4 russet potatoes and bake in the oven ~45-60 mins or until fork tender.
- Chop 1 small onion.
- Chop 2 carrots.
- Heat a large sauté pan over medium heat. Add 1# ground lamb, 1tsp thyme, 1tsp basil, 1/2tsp salt & 1/4tsp pepper. Cook, breaking apart meat, until almost cooked through.
- Add 1 chopped onion & 2 chopped carrots & cook ~5-8 mins. Add 1/2c water, 1c frozen peas & 2T tomato paste + cook 5 more mins.
- Cut potatoes in half and fluff inside with a fork.
- Top each potato w/ shepherd’s pie mix. Salt to taste.
Notes
*Nutrition information is for 1 serving.
Nutrition
Calories: 504.3kcal | Carbohydrates: 40.6g | Protein: 25.1g | Fat: 27g