Shepherd’s Pie Baked Potato Recipe

Introduction

Shepherd’s Pie Baked Potato combines the comforting flavors of classic shepherd’s pie with the rustic appeal of a baked potato. It’s an easy, hearty meal perfect for cozy dinners or when you want something satisfying with minimal fuss.

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 your oven to 400°F (200°C). Scrub the russet potatoes, pat dry, and prick each several times with a fork. Rub them 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. Stir in onion, carrots, and garlic; cook for 5 minutes until softened.
3. Step 3: Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper to the skillet. Stir well. Pour in beef broth and simmer for 10 minutes until the mixture thickens slightly. Stir in frozen peas, then remove from heat.
4. Step 4: Once potatoes are baked, carefully slice off the top third of each. Scoop out most of the fluffy potato into a bowl, leaving a thin layer inside the skin. Mash with milk, butter, garlic powder, salt, and pepper until smooth. Stir in cheese if using.
5. Step 5: Spoon the shepherd’s pie filling into each hollowed potato. Top with a generous scoop of mashed potatoes and, if desired, sprinkle with extra cheese.
6. Step 6: Place stuffed potatoes on a baking sheet and bake at 400°F for 10-15 minutes until the tops are lightly golden. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, substitute the meat with lentils or mushrooms and use vegetable broth instead of beef broth.
• To add extra creaminess, mix in a spoonful of sour cream or cream cheese into the mashed potato topping.
• Fresh herbs like parsley or chives sprinkled on top before serving add a bright flavor and color.
• Use sweet potatoes instead of russets for a slightly sweeter and colorful twist.

Storage

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the crispy potato skin. Avoid microwaving to keep the skin from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling up to two days in advance and keep it refrigerated. Reheat it on the stove before assembling the stuffed potatoes.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can add a similar depth of flavor to the filling.

Shepherd’s Pie Baked Potato Recipe

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This Shepherd’s Pie Baked Potato recipe combines the comforting flavors of classic shepherd’s pie with the convenience and heartiness of a baked potato. Tender russet potatoes are hollowed out and stuffed with a savory mixture of ground beef or lamb, vegetables, and rich seasonings, then topped with creamy mashed potatoes and melted cheddar cheese for a satisfying meal perfect for any occasion.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

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

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and prick each one several times with a fork. Rub the potatoes all over with olive oil and sprinkle with salt to help crisp the skin. Place them directly on the oven rack or a baking sheet and bake for 45-50 minutes, or until they are fork-tender.
2. Make the Shepherd’s Pie Filling: 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, breaking it apart with a spoon, until browned. Drain any excess grease if necessary. Stir in the diced onion, carrots, and minced garlic, cooking for about 5 minutes until softened. Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper; mix well. Pour in the beef broth and simmer for 10 minutes until slightly thickened. Finally, stir in the frozen peas and remove the skillet from heat.
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 into a mixing bowl, leaving a thin layer inside the skin to maintain shape. Mash the scooped potato with milk, butter, garlic powder, salt, and black pepper until smooth and creamy. Stir in shredded cheddar cheese if you’re using it.
4. Assemble the Stuffed Potatoes: Spoon the Shepherd’s Pie filling generously into each hollowed-out baked potato. Top each with a generous scoop of the creamy mashed potato mixture. If desired, sprinkle additional shredded cheese on top for extra flavor.
5. Bake & Serve: Place the stuffed potatoes back onto a baking sheet and bake at 400°F for 10-15 minutes, or until the mashed potato topping is lightly golden. Serve warm and enjoy this hearty twist on a traditional shepherd’s pie!

Notes

• Use either ground beef or lamb based on your preference for a classic or richer flavor.
• Leftover shepherd’s pie filling can be stored separately in the fridge for up to 3 days.
• Feel free to add other vegetables like corn or mushrooms to the filling for extra variety.
• Cheddar cheese is optional but adds a delightful melty, savory finish.
• To make it gluten-free, confirm that Worcestershire sauce is gluten-free or substitute with tamari.

Keywords: Shepherd’s Pie, Baked Potato, Ground Beef, Ground Lamb, Comfort Food, Baked Stuffed Potato, Mashed Potato Topping