Shepherd’s Pie Baked Potatoes

Tonight on the menu in our house was shepherd’s pie. I always try to make dinner as easy as possible, but sometimes even that’s more effort than I feel like giving after a day of being a mom.. The idea of using a pan to cook the meat, two more to cook potatoes (we have to make sweet and regular potatoes in our house because everyone likes something different), and two pans to bake the pies (again for different potatoes) made me want to order a pizza.

Then I thought, “what if I just put the meat on top of a baked potato? Wouldn’t that taste the same?” The answer: YES! It does. I made the potatoes on one foil-lined pan that didn’t need to be washed. I didn’t have to wash a potato masher, and I didn’t have to wash the pans I’d have to use to bake the pies. I ended up washing one skillet. SUCCESS!

I used a lot of vegetables in this dish because I’m always trying to cram in more vegetables. This dish is a perfect way to add vegetables because once it all simmers in the sauce, your kids won’t even notice all the veggies. Mine didn’t!

I had to take a picture of this because it’s so beautiful! When they say, “eat all the colors of the rainbow everyday,” this is a great start.

I topped my husband’s and daughter’s servings with some grass-fed, grated cheese. My daughter hasn’t eaten dinner that fast in a long time. We cook our sweet potatoes using this method from empowered sustenance (click here for link). I always add a russet potato to the pan for my husband and it comes out just as perfectly as the sweet potatoes.

Shepherd's Pie Baked Potatoes

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Servings	Prep Time
4 people	20 minutes

Cook Time

20 minutes

Servings Prep Time 4 people 20 minutes

Cook Time 20 minutes

Shepherd's Pie Baked Potatoes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 4 people 20 minutes Cook Time 20 minutes Servings Prep Time 4 people 20 minutes Cook Time 20 minutes

Ingredients

• 2 Tbsp Ghee
• 2 Carrots Diced
• 1 Cup Zucchini Diced
• 1 Cup Cabbage Red or green, shredded
• 1 Onion Diced
• 1 tsp Salt Divided
• 1 tsp Pepper Divided
• 2 Tbsp Arrowroot Powder
• 1 Tbsp Adobo Seasoning
• 1 lb Ground Beef
• 1/3 Cup Chicken Broth
• 2/3 Cup Tomato Sauce
• 2 Baked Sweet Potatoes or Russet Potatoes

Servings: people

Units:MetricUS Imperial

Instructions

1. Heat a skillet over high heat and add ghee.
2. Add carrots and cook 5 minutes.
3. Add onion, zucchini, cabbage 1/2 tsp salt and 1/2 tsp pepper. Cook until veggies are soft.
4. Stir in arrowroot powder and adobo seasoning.
5. Add in ground beef and remaining salt and pepper and cook until beef is cooked through.
6. Add in chicken broth and stir to loosen things up.
7. Add in tomato sauce and let simmer until carrots are soft, about 10 minutes.
8. Serve over baked sweet potatoes or baked russet potatoes.

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