Shepherd's Pie Baked Potatoes
Fluffy baked potatoes loaded with savory shepherd's pie filling and topped with a creamy, cheesy mash. A comforting mashup of two favorite dishes, perfect for a weeknight treat or a cozy dinner.
Equipment
- Oven Preheated to 400°F (200°C)
- Fork For piercing potatoes and fluffing insides
- Sharp knife For slicing potatoes
- Large skillet For preparing the filling
- Spoon For breaking up meat and stirring
- Small bowl For preparing mashed potato topping
- Whisk For combining topping ingredients
- Oven rack For baking potatoes directly
- Airtight container For storing leftovers
Ingredients
For the Baked Potatoes
- 4 large russet potatoes For that lovely crispy skin.
- 1 tablespoon olive oil
- 0.5 teaspoon salt Just a sprinkle to enhance that potato flavor.
For the Shepherd's Pie Filling
- 1 pound ground beef or ground lamb Lamb gives it a traditional touch, but beef is fantastic too!
- 1 small onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 1 cup beef broth To bring all those rich flavors together into a glorious sauce.
- 1 tablespoon tomato paste For a concentrated burst of tomato goodness.
- 1 teaspoon Worcestershire sauce This is my secret weapon for adding a little umami magic.
- 0.5 teaspoon dried thyme A classic herb that pairs beautifully with savory dishes.
- 0.5 teaspoon dried rosemary Another fragrant friend that complements the meat perfectly.
- salt and black pepper to taste. The essential seasonings to make everything sing.
- 0.75 cup frozen peas Added at the end for a pop of freshness and color.
For the Mashed Potato Topping
- 0.5 cup milk To make our topping creamy and smooth.
- 2 tablespoons butter Because butter makes everything better!
- 0.25 teaspoon garlic powder A little extra garlic punch, because why not?
- salt and black pepper to taste. To season our creamy topping just right.
- 0.5 cup shredded cheddar cheese optional. For that glorious, melty, golden-brown finish. Totally recommended!
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pat dry the russet potatoes. Pierce each potato a few times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Place potatoes directly on the oven rack and bake for 50-60 minutes, or until tender.
- While potatoes bake, brown ground meat in a large skillet over medium-high heat. Drain excess fat.
- Add diced onion and carrots to the skillet with the meat and cook until softened (5-7 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Season with salt and pepper.
- Simmer the filling for 10-15 minutes until the sauce thickens.
- Stir in frozen peas and cook for another 2-3 minutes.
- Once potatoes are baked, carefully slice each lengthwise, about two-thirds of the way through, to create a 'boat'.
- Gently fluff up the insides of each potato with a fork.
- Spoon the shepherd's pie filling generously into each potato.
- In a small bowl, whisk together milk, butter, and garlic powder. Heat briefly until butter melts. Season with salt and pepper.
- Pour the milk mixture over the filling in each potato.
- Optional: Sprinkle shredded cheddar cheese over the top.
- Return potatoes to the oven for another 10-15 minutes, until heated through and cheese is golden brown (if using).
Notes
Feel free to substitute ground turkey or chicken for the meat. Add corn, celery, or mushrooms for extra veggies. Fresh herbs can be used instead of dried. A pinch of red pepper flakes can add heat. Gruyere, Monterey Jack, or Parmesan cheese can be used as an alternative to cheddar.