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Shepherd’s Pie Baked Potato Recipe

Shepherd’s Pie Baked Potato Recipe
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★★★★★

4.9 from 19 reviews

This Shepherd’s Pie Baked Potato recipe combines the hearty, savory filling of a classic shepherd’s pie with the comfort of a baked potato. Perfectly crispy on the outside and loaded with flavorful ground meat, vegetables, and creamy mashed potato topping, this dish makes for a satisfying and cozy meal.

Ingredients

Scale

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. Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and prick each one several times with a fork to allow steam to escape. Rub the potatoes with olive oil and sprinkle with salt, then place them directly on the oven rack or on a baking sheet. Bake for 45-50 minutes until the potatoes are fork-tender and the skins are crispy.
  2. Make the Shepherd’s Pie Filling: While the potatoes are baking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking up the meat with a spoon. Drain any excess grease if necessary. Add diced onion, carrots, and minced garlic to the skillet and cook for about 5 minutes until softened. Stir in the tomato paste, Worcestershire sauce, dried thyme, and rosemary, along with salt and black pepper to taste. Pour in the beef broth and simmer the mixture for 10 minutes until it thickens slightly. Finally, stir in the frozen peas and remove from heat.
  3. Make the Mashed Potato Topping: When the potatoes are done baking, 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. Mash the scooped potato with milk, butter, garlic powder, salt, and black pepper until smooth and creamy. If using, stir in the shredded cheddar cheese.
  4. Assemble the Stuffed Potatoes: Spoon the prepared shepherd’s pie filling evenly into each hollowed-out baked potato. Then top each filled potato with a generous scoop of the creamy mashed potato mixture. Sprinkle additional cheese on top if desired for an extra cheesy finish.
  5. Bake & Serve: Place the stuffed potatoes back on the baking sheet and return to the oven at 400°F. Bake for another 10-15 minutes, or until the mashed potato topping is lightly golden and heated through. Serve warm and enjoy this comforting meal.

Notes

  • Use ground lamb for a more traditional shepherd’s pie flavor; ground beef can be used as a tasty alternative.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • Cheddar cheese is optional but adds a deliciously rich, melty topping.
  • Leftover filling can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • To speed up baking, microwave the potatoes until just tender, then finish in the oven for crispier skin.

Nutrition

Keywords: Shepherd’s Pie, Baked Potato, Ground Beef, Comfort Food, Easy Dinner, One Dish Meal

Find it online: https://delishfamilyrecipe.com/shepherds-pie-baked-potato-recipe/