Shepherd’s Pie Baked Potatoes

I wanted to make something “Irish” for St. Patrick’s day, but I wasn’t in the mood for corned beef and cabbage or a traditional Shepherd pie.  These potatoes are easy to prepare and taste fantastic on any day of the year.

Recipe adapted from Food Network

Ingredients:

4 russet potatoes

½ onion chopped

3 cloves garlic minced

1 teaspoon ground thyme or 1 tablespoon fresh thyme

12 ounces lean ground turkey or beef

3 tablespoons ketchup

2 teaspoons Worcestershire sauce

Salt and pepper

1 cup frozen peas and carrots thawed

1 cup shredded Colby jack cheese

Plain nonfat Greek yogurt or butter spread on potatoes

Directions:

1. Pierce the potatoes all over with a fork.  Put on a microwave safe plate and cook until tender 14-16 minutes.
2. Spray a nonstick pan with olive oil spray. Add the garlic, onion, thyme, salt, and pepper.  Cook at medium heat until onion is soft about 4 minutes. Set aside.
3. Brown the beef/turkey in the same pan or a new nonstick pan.  Break up the meat and cook until meat is just browned. Drain.
4. Add beef to the onion mixture.  Stir in the ketchup, and Worcestershire sauce.  Bring to a gentle simmer.  Cook for 6-8 minutes.
5. Stir in the peas and carrots and cook until warmed through for another minute.
6. Preheat the broiler.
7. Halve the potatoes lengthwise. Fluff the flesh with a fork. 
8. Spread plain nonfat Greek yogurt or butter over the potato.
9. Divide meat and vegetable mixture over the potatoes. 
10. Top with shredded cheese.
11. Broil 2 minutes.