Print

Shepherd’s Pie Baked Potato Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

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.

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

  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

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