Description
This Shepherd’s Pie Baked Potato combines the comforting flavors of traditional shepherd’s pie with the convenience and heartiness of a baked potato. Tender russet potatoes are stuffed with a savory ground beef or lamb filling loaded with vegetables and herbs, topped with creamy mashed potatoes and melted cheese for a delicious twist on a classic dish.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
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
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes and finishing the dish.
- Prepare the Potatoes: Scrub the russet potatoes clean, pat them dry, and prick each potato several times with a fork to allow steam to escape during baking.
- Season and Bake Potatoes: Rub each potato with olive oil and sprinkle with ½ teaspoon salt. Place them directly on the oven rack or a baking sheet and bake for 45-50 minutes until they are fork-tender.
- Cook the Filling: While potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef or lamb, cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
- Add Vegetables and Seasoning: Stir in the diced onion, carrots, and minced garlic into the skillet and cook for about 5 minutes until softened.
- Enhance the Filling: Add the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine the flavors.
- Simmer the Mixture: Pour in the beef broth, reduce heat slightly, and simmer the mixture for 10 minutes until it thickens slightly.
- Add Peas: Stir in the frozen peas and then remove the skillet from heat.
- Prepare the Mashed Potato Topping: Once potatoes are baked, carefully slice off the top third of each potato. Scoop out the fluffy potato flesh into a mixing bowl, leaving a thin layer inside the skin to maintain structure.
- Mash the Potato: Mash the scooped potato 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 into each hollowed-out potato shell.
- Top with Mashed Potatoes: Add a generous scoop of the creamy mashed potatoes on top of the filling. For extra cheesiness, sprinkle additional cheese on top if desired.
- Final Bake: Place the stuffed potatoes on a baking sheet and bake in the oven at 400°F for 10-15 minutes until the tops turn lightly golden and the cheese melts.
- Serve: Serve warm and enjoy your comforting Shepherd’s Pie Baked Potato.
Notes
- Russet potatoes are ideal for stuffing due to their size and fluffy interior.
- You can substitute ground lamb with ground beef or vice versa depending on your preference.
- For a vegetarian version, swap the meat for lentils or a plant-based protein and use vegetable broth.
- The optional cheddar cheese adds a tasty cheesy crust but can be omitted for a lighter dish.
- Leftover filling and mashed potatoes can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Shepherd's Pie, Baked Potato, Ground Beef, Ground Lamb, Comfort Food, Easy Dinner, One Dish Meal
