Name: Shepherd’s Pie Stuffed Baked Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: British
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; Salt & black pepper, to taste; ½ cup shredded cheddar cheese (optional)

Jump to Recipe

Introduction

Shepherd’s Pie Baked Potato is a comforting twist on two classic dishes. It combines the hearty, savory filling of traditional shepherd’s pie with the crispy, fluffy goodness of baked potatoes. This recipe is perfect for a cozy weeknight dinner that feels special without much fuss.

A baked potato sliced in half with a brown, crispy skin is topped with a layer of cooked ground beef mixed with orange carrot pieces and small green herb bits, covered by a thick layer of melted white cheese that drapes over the filling. The potato rests on a textured silver surface, and a woman's hand with a fork is lifting a bite from the potato, showing the gooey cheese stretching from the filling. The image has a close view focusing on the layered details of the potato skin, meat, vegetables, and cheese. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and prick each a few times with a fork.
Step 2: Rub the potatoes with olive oil and salt, then place them directly on the oven rack or on a baking sheet. Bake for 45-50 minutes until tender.
Step 3: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
Step 4: Stir in the diced onion, carrots, and minced garlic. Cook for about 5 minutes until softened.
Step 5: Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix well.
Step 6: Pour in the beef broth and let the mixture simmer for 10 minutes until slightly thickened.
Step 7: Stir in the frozen peas and remove the skillet from heat.
Step 8: When the potatoes are done, carefully slice off the top third of each one. Scoop out most of the fluffy potato into a bowl, leaving a thin layer inside the skin to maintain structure.
Step 9: Mash the scooped potato with milk, butter, garlic powder, salt, and pepper until smooth. If desired, mix in the shredded cheddar cheese.
Step 10: Fill each hollowed-out potato with the meat and vegetable filling. Top with a generous scoop of the mashed potato mixture.
Step 11: Sprinkle extra cheese on top if you like, then place the stuffed potatoes back on the baking sheet.
Step 12: Bake at 400°F for an additional 10-15 minutes until the tops are lightly golden.
Step 13: Serve warm and enjoy your hearty Shepherd’s Pie Baked Potatoes!

Tips & Variations

For a vegetarian version, substitute the meat with cooked lentils or mushrooms for a similar texture and flavor.
Use ground lamb for a traditional shepherd’s pie taste, or ground beef if you prefer a milder flavor.
Add a splash of cream to the mashed potato mixture for an extra creamy consistency.
Swap cheddar for mozzarella or Gruyère cheese based on your preference.
Don’t forget to avoid over-scooping the potatoes—leaving a thin layer inside helps the skins hold the filling perfectly.

Storage

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to keep the skins crisp. Avoid microwaving if possible, as it can make the skin soggy.

How to Serve

A single serving meat pie is shown on a white plate with rustic black edges, placed on a white marbled surface. The bottom layer is a thick, golden-brown crust. Above the crust is a layer of cooked ground meat mixed with small pieces of vegetables, looking slightly reddish-brown and chunky. The top layer consists of smooth, creamy mashed potatoes with light brown toasted spots, piped in a round shape with soft peaks. A spoon rests on the plate next to the pie, and a woman's hand is reaching toward it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the meat filling a day in advance and store it in the fridge. When ready, reheat it before stuffing the baked potatoes.

What if I don’t have beef broth?

You can substitute beef broth with vegetable broth or water mixed with a bit of soy sauce for added depth.