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Shepherd’s Pie Baked Potato Recipe

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

5.2 from 10 reviews

This Shepherd’s Pie Baked Potato recipe combines the hearty, savory flavors of classic shepherd’s pie with the comfort of a baked russet potato. Ground beef or lamb is cooked with aromatic vegetables and herbs in a rich, thickened broth, then stuffed into fluffy baked potatoes and topped with creamy mashed potatoes and melted cheddar cheese. Perfect for a satisfying weeknight meal that’s easy to prepare and full of flavor.

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 oven to 400°F (200°C). Scrub the russet potatoes and pat dry. Prick each potato a few times with a fork. Rub with olive oil and salt, then place directly on the oven rack or on a baking sheet. Bake for 45-50 minutes until the potatoes are fork-tender.
  2. Make the Shepherd’s Pie Filling: 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 diced onion, carrots, and minced garlic and cook for about 5 minutes until the vegetables soften. Mix in tomato paste, Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Pour in the beef broth and simmer for 10 minutes until the filling thickens slightly. Stir in frozen peas, then remove from heat.
  3. Make the Mashed Potato Topping: Once the potatoes are done baking and cool enough to handle, slice off the top third of each potato. Carefully scoop out most of the potato flesh into a bowl, leaving a thin layer inside the skin. Mash the scooped potato with milk, butter, garlic powder, salt, and pepper until smooth and creamy. If desired, stir in shredded cheddar cheese for extra flavor.
  4. Assemble the Stuffed Potatoes: Spoon the shepherd’s pie filling into each hollowed-out baked potato. Top each stuffed potato with a generous scoop of the creamy mashed potato mixture. Sprinkle extra shredded cheddar cheese on top if desired.
  5. Bake & Serve: Place the stuffed potatoes back on a baking sheet and bake in the oven at 400°F for 10-15 minutes until the tops are lightly golden and heated through. Serve warm and enjoy a comforting, flavorful meal.

Notes

  • You can substitute ground lamb with ground beef for a more economical option.
  • For a vegetarian version, use lentils or plant-based ground meat instead of beef or lamb, and vegetable broth instead of beef broth.
  • Feel free to add other vegetables like corn or mushrooms to the filling if desired.
  • To save time, baked potatoes can be prepared a day ahead and assembled before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Nutrition

Keywords: shepherd’s pie, baked potato, ground beef recipe, easy dinner, comfort food, casserole, stuffed potato

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