Description
This Shepherd’s Pie Baked Potato recipe combines the comforting flavors of classic shepherd’s pie with the satisfying heartiness of a baked russet potato. Packed with savory ground beef or lamb, aromatic vegetables, and topped with creamy mashed potatoes and optional cheddar cheese, it’s a perfect one-dish meal that’s both comforting and wholesome.
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
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and prick each one several times with a fork. Rub each potato with olive oil and sprinkle with salt to enhance crispiness. Place directly on the oven rack or on a baking sheet and bake for 45-50 minutes until tender when pierced with a fork.
- 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 until browned, breaking it apart with a spoon. Drain excess grease if necessary. Stir in diced onion, carrots, and minced garlic; cook for 5 minutes until softened. Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper, stirring to combine. Pour in beef broth and simmer for 10 minutes until the mixture thickens slightly. Stir in frozen peas, then remove from heat.
- 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 hold its shape. Mash the scooped potatoes with milk, butter, garlic powder, salt, and pepper until smooth and creamy. Stir in shredded cheddar cheese if using.
- Assemble the Stuffed Potatoes: Spoon the prepared Shepherd’s Pie filling evenly into each hollowed-out potato shell. Top with a generous scoop of the mashed potato mixture. Optionally sprinkle extra shredded cheese over the top for added flavor.
- Bake & Serve: Place the stuffed potatoes on a baking sheet and bake in the oven at 400°F for 10-15 minutes, or until the tops are lightly golden. Serve warm and enjoy this hearty, comforting meal.
Notes
- Crispy Potato Skins: Rubbing the potatoes with olive oil and salt before baking ensures extra crispy and flavorful skins.
- Avoid Over-Scooping: Leave a thin layer of potato inside the skin to help it hold its shape after stuffing.
- Make-Ahead Friendly: The Shepherd’s Pie filling and mashed potatoes can be prepared up to 2 days in advance to streamline assembly and baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: British, Irish
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Shepherd’s pie, baked potato, stuffed potato, ground beef recipe, comfort food, British cuisine
