Description
This Shepherd’s Pie Baked Potato Recipe combines the hearty flavors of traditional shepherd’s pie with the convenience of a baked potato. Tender russet potatoes are stuffed with a savory mixture of ground beef or lamb, vegetables, and a rich sauce, then topped with melted cheddar cheese for a comforting and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Shepherd’s Pie Filling
- 1 pound ground beef or ground lamb
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup beef broth
Topping and Garnish
- 1/2 cup shredded cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Bake Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, pierce them several times with a fork to allow steam to escape, then place them directly on the oven rack. Bake for 45 to 50 minutes until the potatoes are tender when pierced with a fork.
- Prepare Filling: While the potatoes bake, heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant. Add ground beef or lamb, breaking it up with a spoon, and cook until browned evenly. Drain any excess fat if necessary.
- Simmer Filling: Stir in tomato paste, Worcestershire sauce, salt, and black pepper. Pour in the beef broth, then add the frozen mixed vegetables. Reduce heat and simmer the mixture for 5 to 7 minutes, allowing the sauce to thicken and the vegetables to cook through.
- Stuff Potatoes: Once potatoes are done baking, remove them from the oven and let cool slightly until safe to handle. Slice each potato open lengthwise and gently fluff the insides with a fork to create space for the filling. Spoon a generous portion of the shepherd’s pie filling into each potato shell.
- Add Cheese and Bake Again: Sprinkle shredded cheddar cheese evenly over the stuffed potatoes. Return them to the oven for an additional 5 to 7 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove stuffed potatoes from the oven, garnish with chopped parsley if desired, and serve warm for a delicious and comforting meal.
Notes
- You can scoop out some of the potato flesh before stuffing to create more filling space and a creamier texture.
- For a lower-carb version, substitute russet potatoes with sweet potatoes or use cauliflower mash as the base.
- Ground turkey can be used as a leaner alternative to beef or lamb.
- Feel free to customize the vegetable mix according to your preference.
