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Shepard’s Pie Baked Potato





°4 large potatoes

°200g broccoli florets

°12 cl sour cream or natural yoghurt

°100 g grated cheddar cheese + 25 g for garnish

°3 tbsp finely chopped fresh chives

°1/2 tsp salt


First heat your oven to 180° and line a baking sheet with aluminum foil.

Then prick the potatoes several times with a toothpick and place them on the plate.

Then put the baking sheet in the oven for 60 minutes.

Boil water in a saucepan then put the broccoli florets in a steamer basket, place it on the saucepan and cook for 5 minutes.

At the end of cooking the potatoes, cut the upper third of each potato then empty the inside, leaving just the skin.

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