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Shepherd’s Pie Baked Potatoes

20 minutes
12-19 minutes


OZO™ Plant-Based Ground 12 oz.
Large russet potatoes, scrubbed clean 4 Potatoes
Unsalted butter 3 Tablespoons and ¼ Cup
Medium yellow onion, diced (yield ½ cup) ½ Onion
Medium carrot, diced (yield 1 cup) 1 Carrot
Garlic cloves, minced 3 Cloves
Frozen green peas (thawed) ½ Cup
Worcestershire sauce 1 Tablespoon
Almond flour 1 Tablespoon
Kosher salt 1 Teaspoon
Ground black pepper ½ Teaspoon
Grated Cheddar cheese, divided 1½ Cups
Plant-based Ground


Step 1
Preheat oven to 400°F.
Step 2
Prick the entire surface of each potato with a sharp knife and wrap tightly in foil. Place in oven and bake until fork tender, about 1 hour.
Step 3
While potatoes are baking, melt 3 tablespoons butter in a 12-inch nonstick skillet over medium heat.
Step 4
Add the ground, onion, carrots, and garlic and cook, until onions and carrots are tender and internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 5-7 minutes.
Step 5
Stir in the peas, Worcestershire sauce, flour, salt, and black pepper and continue to cook for 1 more minute. Remove from heat.
Step 6
Unwrap potatoes and cut lengthwise slits through the top of each. Turn oven to broil.
Step 7
Scoop out flesh from the center of each potato and place into a medium mixing bowl.
Step 8
Add ¼ cup butter to the bowl and mash with a fork or potato masher until it’s creamy.
Step 9
Add cooked ground mixture and ¾ cup cheddar cheese and mix with a spatula.
Step 10
Spoon filling back into each potato, mounding on top. Sprinkle each with remaining cheese and return to oven until cheese has melted and is bubbling, about 5 minutes.
Step 11
Plate and serve immediately.

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