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Shepherd’s Pie Stuffed Baked Potatoes Recipe

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This Shepherd’s Pie Baked Potato recipe combines the classic flavors of a traditional shepherd’s pie with the comforting heartiness of a baked potato. Tender, oven-baked russet potatoes are hollowed out and filled with a savory mixture of ground beef or lamb, vegetables, and herbs, topped with creamy mashed potatoes and melted cheddar cheese for an irresistible meal perfect for any occasion.

Ingredients

Scale

Potatoes

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

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

Mash 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 for baking the potatoes.
  2. Prepare potatoes: Scrub the russet potatoes thoroughly, pat them dry, and prick each one several times with a fork to allow steam to escape during baking.
  3. Season potatoes: Rub the potatoes evenly with olive oil and sprinkle with ½ teaspoon salt to enhance crispiness and flavor.
  4. Bake potatoes: Place the potatoes directly on the oven rack or a baking sheet and bake for 45-50 minutes, until they are fork-tender and cooked through.
  5. Cook meat and vegetables: While 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 necessary.
  6. Add aromatics: Stir in diced onion, carrots, and minced garlic and cook for about 5 minutes until softened and fragrant.
  7. Flavor the filling: Mix in tomato paste, Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Stir thoroughly to combine the flavors.
  8. Simmer with broth: Pour in the beef broth and allow the mixture to simmer for 10 minutes until it thickens slightly, developing a rich savory base.
  9. Add peas and finish filling: Stir in frozen peas to add color and sweetness, then remove the skillet from heat.
  10. Prepare potatoes for stuffing: When the potatoes are done baking, carefully slice off the top third of each potato and scoop out most of the interior, leaving a thin layer to maintain structure.
  11. Mash potato filling: In a mixing bowl, mash the scooped-out potato with milk, butter, garlic powder, salt, and pepper until smooth and creamy.
  12. Add cheese to mash: If using, fold in shredded cheddar cheese to the mashed potatoes for extra richness.
  13. Assemble filled potatoes: Spoon the savory meat and vegetable filling into each hollowed-out baked potato shell.
  14. Top with mashed potatoes: Add a generous scoop of the cheesy mashed potatoes on top of the filling.
  15. Add extra cheese (optional): Sprinkle additional shredded cheddar cheese over the mashed potato topping if you like a golden cheesy crust.
  16. Bake stuffed potatoes: Return the stuffed potatoes to a baking sheet and bake at 400°F for 10-15 minutes until the tops are lightly golden and heated through.
  17. Serve: Remove from oven and serve warm for a comforting, complete meal.

Notes

  • Russet potatoes are best for baking because of their fluffy interior and thick skins.
  • You can substitute ground lamb with ground beef or turkey according to preference.
  • Adjust herbs and seasoning to taste, adding more thyme or rosemary if desired.
  • For a vegetarian version, replace meat with lentils or mushrooms and use vegetable broth.
  • Leftover stuffed potatoes reheat well in the oven at 350°F until warmed through.
  • Optional cheese can be omitted for a lighter or dairy-free dish.

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

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