Shepherd's Pie Stuffed Potatoes
Rated 5 stars by 1 users
6 russet potatoes
1 tablespoon Natural Grapeseed Oil
1 yellow onion, diced
1 tablespoon minced garlic
1 pound ground beef
1 bag Shepherd's Pie Skillet Meal Seasoning
1 (6 ounce) can tomato paste
1 1/2 cups low sodium beef broth
2 cups frozen mixed vegetables
2 scallions, sliced
1 cup shredded cheddar cheese
Using a knife, poke a few holes in the potatoes. Microwave for about 10minutes, or until cooked through.
Meanwhile, heat oil in a 12-inch nonstick skillet over medium heat. Add onion, garlic, and ground beef. Cook until beef is completely browned.
Stir in Shepherd’s Pie Skillet Meal Seasoning, tomato paste, and beef broth. Bring to a simmer and cook until sauce has thickened, about 3 minutes.
Stir in mixed vegetables. Cook until heated through.
Slice and split potatoes. Stuff with the shepherd’s pie filling. Top with scallions and cheddar cheese if desired.
Calories 470, Fat 13 grams, Saturated Fat 6 grams, Carbs 59 grams, Fiber 6 grams, Sugar 10 grams, Protein 29 grams, Cholesterol 65 milligrams, Sodium 490 milligrams
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