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Shepherd’s Pie Baked Potato

Shepherd’s Pie Baked Potato: The Best Comfort Food Reinvented

Shepherd’s Pie Baked Potato combines tender baked potatoes with a hearty meat filling and creamy mashed potato topping for the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course main dish
Cuisine British, Irish
Servings 4 stuffed potatoes
Calories 450 kcal

Equipment

  • oven
  • skillet
  • baking sheet
  • mixing bowl

Ingredients
  

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
 

Bake the Potatoes

  • Preheat oven to 400°F (200°C).
  • Scrub the russet potatoes, pat dry, and prick each one a few times with a fork.
  • Rub with olive oil and salt, then place directly on the oven rack or a baking sheet.
  • Bake for 45-50 minutes, or until fork-tender.

Make the Shepherd’s Pie Filling

  • While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Add ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
  • Stir in the onion, carrots, and garlic. Cook for 5 minutes until softened.
  • Add the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well.
  • Pour in the beef broth and simmer for 10 minutes until the mixture thickens slightly.
  • Stir in the 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 (leave a thin layer inside the skin) into a mixing bowl.
  • Mash the potatoes with milk, butter, garlic powder, salt, and pepper until smooth.
  • Stir in shredded cheese if using.

Assemble the Stuffed Potatoes

  • Spoon the Shepherd’s Pie filling into each hollowed-out baked potato.
  • Top with a generous scoop of mashed potatoes.
  • If desired, sprinkle with extra cheese.

Bake & Serve

  • Place the stuffed potatoes back on the baking sheet.
  • Bake at 400°F for 10-15 minutes, or until the tops are lightly golden.
  • Serve warm and enjoy!

Notes

Crispy Potato Skins – Rubbing the potatoes with olive oil and salt before baking makes the skins extra crispy and flavorful. Avoid Over-Scooping – Leave a thin layer of potato inside the skin to help the potato hold its shape after stuffing. Make-Ahead Friendly – The Shepherd’s Pie filling and mashed potatoes can be made up to 2 days in advance for easy assembly.

Nutrition

Serving: 1stuffed potatoCalories: 450kcalCarbohydrates: 50gProtein: 22gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 55mgSodium: 750mgFiber: 6gSugar: 5g
Keyword Baked Potato, comfort food, Hearty Meal, Savory Dish, Shepherd’s Pie
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