Shepherd’s Pie Baked Potato Recipe

Introduction

This Shepherd’s Pie Baked Potato combines the comforting flavors of classic shepherd’s pie with the satisfying texture of a crispy baked potato. It’s an easy, hearty meal that’s perfect for family dinners or meal prep. Loaded with savory ground meat, vegetables, and creamy mashed potatoes, it’s sure to become a favorite.

Ingredients

• 4 large russet potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 pound ground beef or ground lamb
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt & black pepper, to taste
• ¾ cup frozen peas
• ½ cup milk
• 2 tablespoons butter
• ¼ teaspoon garlic powder
• ½ cup shredded cheddar cheese (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Scrub the russet potatoes and pat them dry. Prick each potato a few times with a fork, rub with olive oil and salt, then place directly on the oven rack or a baking sheet. Bake for 45-50 minutes until fork-tender.
2. Step 2: While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
3. Step 3: Stir in the diced onion, carrots, and minced garlic. Cook for about 5 minutes until softened.
4. Step 4: Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
5. Step 5: Pour in the beef broth and simmer the mixture for 10 minutes until it thickens slightly. Stir in the frozen peas, then remove from heat.
6. Step 6: Once the potatoes are baked, carefully slice off the top third of each potato. Scoop out most of the fluffy potato flesh into a mixing bowl, leaving a thin layer inside the skin to maintain structure.
7. Step 7: Mash the potato flesh with milk, butter, garlic powder, salt, and black pepper until smooth and creamy. Stir in shredded cheddar cheese if using.
8. Step 8: Spoon the shepherd’s pie filling into each hollowed-out potato shell. Top with a generous scoop of the mashed potatoes. If desired, sprinkle extra cheese on top.
9. Step 9: Place the stuffed potatoes back on the baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until the tops are lightly golden and heated through.
10. Step 10: Serve warm and enjoy your comforting shepherd’s pie baked potatoes!

Tips & Variations

• For a richer flavor, use ground lamb instead of beef to keep close to traditional shepherd’s pie.
• Substitute frozen mixed vegetables for peas if you want more color and texture.
• Try adding a splash of cream to the mashed potatoes for extra creaminess.
• Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle smoky heat.
• Leftover filling works great in casseroles or as a topping for baked pasta dishes.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 15-20 minutes until warmed through and the tops are crisp. Avoid microwaving to maintain the crispy potato skin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the meat and vegetable filling can be made a day in advance and refrigerated. Reheat gently on the stove before stuffing the baked potatoes.

What can I use if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with a splash of soy sauce mixed with a little vinegar to mimic the depth and tang.

Shepherd’s Pie Baked Potato Recipe

Print Recipe

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4.8 from 97 reviews

This Shepherd’s Pie Baked Potato recipe combines the comforting flavors of traditional shepherd’s pie with the hearty satisfaction of a baked potato. Loaded with a savory ground beef or lamb filling simmered with vegetables and herbs, then topped with creamy mashed potatoes and melted cheese, this dish makes for a delicious and filling meal perfect for any occasion.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Baked Potatoes

• 4 large russet potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Shepherd’s Pie Filling

• 1 pound ground beef or ground lamb
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt & black pepper, to taste
• ¾ cup frozen peas

For the Mashed Potato Topping

• ½ cup milk
• 2 tablespoons butter
• ¼ teaspoon garlic powder
• Salt & black pepper, to taste
• ½ cup shredded cheddar cheese (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare the potatoes for baking.
2. Prepare Potatoes: Scrub the russet potatoes thoroughly, pat them dry, and prick each several times with a fork to allow steam to escape during baking.
3. Season Potatoes: Rub each potato with olive oil and sprinkle with salt, then place them directly on the oven rack or a baking sheet.
4. Bake Potatoes: Bake the potatoes for 45-50 minutes or until they are fork-tender, indicating they are fully cooked.
5. Cook Filling Base: While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat.
6. Brown Meat: Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
7. Add Vegetables: Stir in diced onion, carrots, and minced garlic. Cook for about 5 minutes until the vegetables soften and start to caramelize.
8. Add Flavorings: Mix in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Stir thoroughly to combine all ingredients.
9. Simmer Filling: Pour in the beef broth and allow the mixture to simmer for 10 minutes until it thickens slightly and flavors meld.
10. Add Peas: Stir in the frozen peas and remove the skillet from heat to keep them tender.
11. Slice Potatoes: Once baked, carefully slice off the top third of each potato to create a hollow for the filling.
12. Scoop Out Potato: Scoop out most of the potato flesh into a mixing bowl, leaving a thin layer inside the skin to maintain structure.
13. Mash Potato: Mash the scooped-out potato with milk, butter, garlic powder, salt, and pepper until smooth and creamy.
14. Add Cheese to Mash: Stir in shredded cheddar cheese if using for added richness and flavor.
15. Fill Potatoes: Spoon the savory shepherd’s pie meat and vegetable filling evenly into each hollowed-out potato shell.
16. Top with Mash: Add a generous scoop of the creamy mashed potatoes on top of the filling inside each potato.
17. Add Extra Cheese: Optionally, sprinkle extra shredded cheddar cheese over the top for a golden finish.
18. Bake Again: Place the stuffed potatoes back onto the baking sheet and bake at 400°F for 10-15 minutes until the tops are lightly golden and heated through.
19. Serve: Serve the stuffed baked potatoes warm and enjoy this hearty, comforting dish.

Notes

• Use russet potatoes as they have a fluffy texture perfect for stuffing and mashing.
• You can substitute ground lamb with ground beef if preferred for a more traditional shepherd’s pie flavor.
• Adjust seasoning to taste, especially salt and pepper, as broth and Worcestershire sauce can add sodium.
• For a vegetarian version, substitute the meat with lentils and vegetable broth.
• Leftover baked potatoes can be stored in the refrigerator for up to 3 days; reheat well before filling.
• Adding cheese is optional but adds a deliciously creamy and melty texture on top.
• Make sure to leave a thin layer of potato inside the skin to keep the potato shells sturdy when stuffed.

Keywords: Shepherd’s Pie, Baked Potato, Ground Beef, Ground Lamb, Comfort Food, Easy Dinner, Savory Potato, Classic Shepherd’s Pie, Stuffed Potato