Shepherd's Pie Stuffed Baked Potatoes | PrimalGourmet

Name: Shepherd's Pie Stuffed Baked Potatoes | PrimalGourmet
Ingredients: 2 pounds russet potatoes (around 4 large potatoes); 1 tablespoon extra-virgin olive oil; Kosher salt (to taste); 3 tablespoons Kerrygold unsalted butter (divided); 1 medium carrot (diced); 1 celery stalk (diced); 1 medium yellow onion (diced); 8 ounces cremini mushrooms (roughly chopped); 1 pound ground lamb (substitute 80/20 lean ground beef); 3 cloves garlic (finely chopped); 1 tablespoon fresh rosemary (finely chopped); 1 tablespoon tomato paste; 2 teaspoons onion powder; 17 ounces plus 1/4 cup beef broth; 1 cup frozen peas; Freshly-cracked black pepper; 1/4 cup nonfat Greek yogurt; 7 ounces Kerrygold Dubliner cheese (coarsely grated); 2 green onions (thinly sliced, for garnish)

"With a delicious beef and veggie filling and fluffy mashed potato topping, these Shepherd's Pie Stuffed Baked Potatoes are a family favourite..."

INGREDIENTS

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2 pounds russet potatoes (around 4 large potatoes)

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1 tablespoon extra-virgin olive oil

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Kosher salt (to taste)

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3 tablespoons Kerrygold unsalted butter (divided)

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1 medium carrot (diced)

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1 celery stalk (diced)

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1 medium yellow onion (diced)

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8 ounces cremini mushrooms (roughly chopped)

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1 pound ground lamb (substitute 80/20 lean ground beef)

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3 cloves garlic (finely chopped)

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1 tablespoon fresh rosemary (finely chopped)

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1 tablespoon tomato paste

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2 teaspoons onion powder

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17 ounces plus 1/4 cup beef broth

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1 cup frozen peas

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Freshly-cracked black pepper

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1/4 cup nonfat Greek yogurt

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7 ounces Kerrygold Dubliner cheese (coarsely grated)

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2 green onions (thinly sliced, for garnish)

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