Shepherd's Pie Baked Potato

Shepherd's Pie Baked Potato

Ingredients

• 1 lb ground turkey
• 1 small onion, finely diced
• 1 cup chopped carrots
• 2 cloves garlic, minced or pressed
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• 2 1/2 cups low-sodium beef broth
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1-2 cups shredded cheddar cheese
• 6-8 baked potatoes

Instructions

1. Bake 6-8 potatoes in the oven for 1 hour at 425 degrees. See post above for my favorite way to bake them. Or, just scrub the potatoes and wrap up in tin foil (to keep the skin soft), poke some holes in it and let it bake. 
2. Make the shepherd's pie filling
3. In a large skillet pan over medium-high heat, cook ground turkey, onion, carrots, garlic, salt and pepper until meat is no longer pink and carrots are crisp tender (about 5-7 minutes). 
4. Break up the meat into small crumbles as you cook it. 
5. Drain if needed.
6. Sprinkle the flour over the meat and cook for about 1 minute, stirring constantly. 
7. Stir in the tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. 
8. Stir to combine and let it come to a boil. 
9. Once boiling, reduce heat to medium-low and let simmer for 15 minutes or until thickened.
10. Add frozen peas and corn, stir to combine and let simmer for 5 minutes to heat through. 
11. Open up a baked potato and gently squeeze the ends together to form a bowl shape and to loosen up the potato in the middle. 
12. Sprinkle some cheese over the potato, then top with desired amount of shepherd's pie filling, and then top with additional cheese. 
13. Enjoy!