Shepherd's Pie Baked Potatoes
Ingredients
- 6 large russet potatoes
- 2 Tbsp olive oil
- 1 tsp salt
- 1½ lb ground beef
- 1 cup chopped onion
- 3 Tbsp tomato paste
- 1¾ cups low-sodium beef broth
- 1 (0.87-oz) envelope brown gravy mix
- 1 (12-oz) pkg frozen mixed vegetables
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 400°F. Prick each potato with a fork several times. Rub potatoes with oil, and sprinkle with salt. Place on a foil-lined rimmed baking sheet. Bake 1 hour or until very tender.
- Meanwhile, cook beef and onion in a large skillet over medium-high heat until beef is browned and crumbly; drain and return to skillet.
- Add tomato paste; cook, stirring constantly, 2 minutes. Add broth and gravy mix; bring to a boil, reduce heat, and simmer. Stir in mixed vegetables; cook 3 to 4 minutes or until thoroughly heated.
- Divide potatoes among 6 plates. Split potatoes, and fluff with a fork; top with meat mixture, and sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
521
|
521
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 31 | 31 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 732 | 732 |
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