Name: Shepherd’s Pie Baked Potato Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 4 large russet potatoes; 1 tablespoon olive oil; ½ teaspoon salt; 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; ½ cup milk; 2 tablespoons butter; ¼ teaspoon garlic powder; Salt & black pepper, to taste; ½ cup shredded cheddar cheese (optional)

Ingredients

4 large russet potatoes

1 tablespoon olive oil

½ teaspoon salt

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

½ cup milk

2 tablespoons butter

¼ teaspoon garlic powder

Salt & black pepper, to taste

½ cup shredded cheddar cheese (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Scrub the russet potatoes, pat them 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 until fork-tender.

Step 2: 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.

Step 3: Stir in the diced onion, carrots, and minced garlic. Cook for about 5 minutes until softened.

Step 4: Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Stir well to combine.

Step 5: Pour in beef broth and simmer the mixture for 10 minutes until slightly thickened. Stir in frozen peas and then remove from heat.

Step 6: When the potatoes are done, carefully slice off the top third of each. Scoop out most of the fluffy potato into a bowl, leaving a thin layer inside the skin.

Step 7: Mash the scooped potatoes with milk, butter, garlic powder, salt, and pepper until smooth. Stir in shredded cheese if using.

Step 8: Spoon the meat and vegetable filling into each hollowed-out potato. Top with a generous scoop of the mashed potatoes and sprinkle with extra cheese if desired.

Step 9: Place the stuffed potatoes on a baking sheet and bake at 400°F for 10-15 minutes, or until the tops are lightly golden.

Step 10: Serve warm and enjoy your comforting Shepherd’s Pie Baked Potatoes!

Tips & Variations

For a vegetarian option, substitute the ground meat with cooked lentils or a mix of mushrooms and walnuts for a similar texture and flavor.

Add a splash of cream or sour cream to the mashed potatoes for extra richness.

Use sweet potatoes instead of russets for a sweeter twist.

Feel free to mix in other vegetables like corn or green beans alongside the peas.

Top with breadcrumbs before baking for a crunchy finish.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed potatoes and refrigerate them before the final baking step. Bake them freshly when ready to serve for the best texture and flavor.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute it with a splash of soy sauce mixed with a bit of vinegar or balsamic for similar depth and umami.