Description
These Shepherd’s Pie Baked Potatoes combine fluffy baked potatoes with a hearty, savory meat filling and creamy mashed potato topping. A comforting, fully loaded twist on the classic Shepherd’s Pie.
Ingredients
-
- For the Baked Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt & black pepper, to taste
- 3/4 cup frozen peas
- For the Mashed Potato Topping:
- 1/2 cup milk
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- Salt & black pepper, to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash potatoes, rub with olive oil and salt, and bake for 50–60 minutes until tender.
- In a skillet, cook the ground beef or lamb over medium heat until browned. Drain excess fat.
- Add onion, carrots, and garlic. Cook until softened, about 5 minutes.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and broth. Season with salt and pepper.
- Simmer for 10 minutes, then stir in frozen peas. Remove from heat.
- Once potatoes are baked, slice open the tops and scoop out most of the inside into a bowl.
- Mash the scooped potato with milk, butter, garlic powder, salt, and pepper until creamy.
- Fill each potato with the Shepherd’s Pie meat mixture.
- Top with mashed potatoes and cheese (if using).
- Return to the oven for 10–15 minutes until golden and heated through.
Notes
- Use ground lamb for a traditional Shepherd’s Pie flavor or beef for a cottage pie version.
- For crispier skins, bake potatoes directly on the oven rack.
- Add extra veggies like corn or green beans if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Comfort Food
- Method: Baked, Stovetop
- Cuisine: British-American