Description
This Shepherd’s Pie Baked Potato recipe combines the hearty flavors of a classic shepherd’s pie filling with the convenience of a baked potato. Tender russet potatoes are loaded with a savory mixture of ground beef or lamb, vegetables, and spices, then topped with melted cheddar cheese for a comforting and satisfying meal perfect for any day of the week.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, scrubbed clean
Meat Filling
- 1 lb ground beef or ground lamb
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup beef broth
Topping and Garnish
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Pierce each russet potato several times with a fork to allow steam to escape during cooking. Place the potatoes directly on the oven rack and bake for 50–60 minutes until they are tender when pierced with a fork.
- Prepare the Meat Filling: While the potatoes bake, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and diced carrot, sautéing for 4–5 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Cook the Ground Meat: Add the ground beef or lamb to the skillet, breaking it up with a spoon. Cook until the meat is browned and no longer pink.
- Season and Simmer: Stir in 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in 1/3 cup beef broth and add 1/2 cup frozen peas. Reduce heat and let the mixture simmer for 5–7 minutes, allowing it to thicken slightly and develop deep flavors.
- Scoop and Stuff Potatoes: Once the potatoes are cooked through, remove them from the oven carefully. Slice the tops open and fluff the insides gently with a fork to create space for the filling.
- Fill and Top: Spoon the meat and vegetable mixture generously into each potato. If desired, sprinkle 1/2 cup shredded cheddar cheese over the top of each stuffed potato.
- Final Bake: Return the stuffed potatoes to the oven for an additional 5 minutes to melt the cheese and warm everything through.
- Garnish and Serve: Remove the potatoes from the oven, garnish with chopped parsley, and serve hot for a delicious and comforting meal.
Notes
- Potatoes and filling can be prepared ahead of time to save on meal prep.
- Try substituting sweet potatoes for a sweeter, nutrient-rich twist.
- For a layered effect like traditional shepherd’s pie, top with mashed potatoes instead of stuffing inside the potato skin.
