Shepherd's Pie Baked Potatoes
Ingredients
- 2 large russet potatoes
- ½ Tbsp olive oil
- ½ lb ground beef
- ½ cup chopped onion
- 1 Tbsp tomato paste
- 1 cup beef broth
- ½ (.87-oz) envelope brown gravy mix
- 1½ cups frozen mixed vegetables
- ¼ cup shredded Cheddar cheese
Instructions
- Preheat oven to 400°F. Rub potatoes with oil, and sprinkle with desired amount of salt. Place on a foil-lined rimmed baking sheet. Bake 1 hour or until very tender.
- Meanwhile, cook beef and onion in a 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 between 2 plates. Split potatoes, and fluff with a fork; top with meat mixture, and sprinkle with cheese.
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