Description
What happens when you combine two of the most comforting, hearty dishes—Shepherd’s Pie and a baked potato? You get the ultimate comfort food fusion! These Shepherd’s Pie Baked Potatoes feature fluffy baked potatoes loaded with a savory, rich meat filling, tender vegetables, and a creamy mashed potato topping.
Ingredients
Scale
For the Baked Potatoes:
- 4 large russet potatoes – The perfect size for stuffing.
- 1 tablespoon olive oil – Helps crisp up the potato skin.
- ½ teaspoon salt – Enhances flavor.
For the Shepherd’s Pie Filling:
- 1 pound ground beef or ground lamb – Traditional Shepherd’s Pie flavors.
- 1 small onion, diced – Adds a sweet, caramelized depth.
- 2 carrots, diced – Brings a subtle sweetness.
- 2 cloves garlic, minced – A must for flavor!
- 1 cup beef broth – Forms the base of the savory filling.
- 1 tablespoon tomato paste – Adds richness and umami.
- 1 teaspoon Worcestershire sauce – Enhances the depth of flavor.
- ½ teaspoon dried thyme – Adds warmth and earthiness.
- ½ teaspoon dried rosemary – A classic herb pairing.
- Salt & black pepper, to taste
- ¾ cup frozen peas – Adds a touch of sweetness and color.
For the Mashed Potato Topping:
- ½ cup milk – Makes the mashed potatoes creamy.
- 2 tablespoons butter – Adds richness.
- ¼ teaspoon garlic powder – A subtle, savory kick.
- Salt & black pepper, to taste
- ½ cup shredded cheddar cheese (optional) – For an extra cheesy finish.
Instructions
Step 1: Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub the russet potatoes, pat dry, and prick each one 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, or until fork-tender.
Step 2: Make the Shepherd’s Pie Filling
- While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Stir in the onion, carrots, and garlic. Cook for 5 minutes until softened.
- Add the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well.
- Pour in the beef broth and simmer for 10 minutes until the mixture thickens slightly.
- Stir in the frozen peas, then remove from heat.
Step 3: Make the Mashed Potato Topping
- Once the potatoes are baked, carefully slice off the top third of each potato.
- Scoop out most of the fluffy potato (leave a thin layer inside the skin) into a mixing bowl.
- Mash the potatoes with milk, butter, garlic powder, salt, and pepper until smooth.
- Stir in shredded cheese if using.
Step 4: Assemble the Stuffed Potatoes
- Spoon the Shepherd’s Pie filling into each hollowed-out baked potato.
- Top with a generous scoop of mashed potatoes.
- If desired, sprinkle with extra cheese.
Step 5: Bake & Serve
- Place the stuffed potatoes back on the baking sheet.
- Bake at 400°F for 10-15 minutes, or until the tops are lightly golden.
- Serve warm and enjoy!
Notes
- Crispy Potato Skins – Rubbing the potatoes with olive oil and salt before baking makes the skins extra crispy and flavorful.
- Avoid Over-Scooping – Leave a thin layer of potato inside the skin to help the potato hold its shape after stuffing.
- Make-Ahead Friendly – The Shepherd’s Pie filling and mashed potatoes can be made up to 2 days in advance for easy assembly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: British, Irish
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg