Description
Shepherd’s Pie Baked Potatoes are a fun twist on the classic comfort food—fluffy baked potatoes stuffed with savory meat and veggie filling, topped with creamy mashed potatoes, and baked until golden.
Ingredients
For the Potatoes:
- 3 large russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Filling:
- 1 tablespoon olive oil
- 1 pound ground beef or lamb
- 1 medium onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup frozen peas
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and black pepper, to taste
For the Mashed Potato Topping:
- Scooped-out potato flesh
- 3 tablespoons butter
- ¼ cup milk or cream (more as needed)
- ½ cup shredded cheddar cheese (optional)
- Salt and black pepper, to taste
Instructions
- Bake the potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, rub with olive oil and salt, and bake for 50–60 minutes until fork-tender.
- Cook the filling: In a skillet, heat olive oil. Add onion, carrots, and garlic; sauté until softened. Add ground beef or lamb and cook until browned. Stir in tomato paste, beef broth, Worcestershire sauce, peas, thyme, salt, and pepper. Simmer for 5–7 minutes until thickened.
- Prepare the topping: Cut potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving a thin shell. Mash potato flesh with butter, milk, and seasoning until creamy. Stir in cheese if desired.
- Assemble: Place potato shells on a baking sheet. Spoon in the meat filling, then top with mashed potatoes, spreading evenly.
- Bake again: Return to oven for 15–20 minutes, until tops are golden and slightly crisp.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- Use russet potatoes for the fluffiest mash, but Yukon Golds also work well.
- Add extra cheese on top before the final bake for a crispy, cheesy crust.
- For a lighter option, swap beef/lamb with ground turkey or chicken.
- Make it vegetarian by replacing meat with cooked lentils.
- Prep ahead: Bake potatoes and make the filling a day in advance, then assemble and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes