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Shepherd’s Pie Stuffed Baked Potatoes Recipe

Shepherd’s Pie Stuffed Baked Potatoes Recipe
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4.8 from 23 reviews

Shepherd’s Pie Stuffed Baked Potatoes combine the comforting flavors of classic shepherd’s pie with the hearty texture of baked potatoes. This recipe features crispy baked russet potatoes filled with a savory ground beef and vegetable mixture, topped with creamy mashed potatoes and melted sharp cheddar cheese for a satisfying, all-in-one meal.

Ingredients

Scale

For the Potatoes

  • 4 large Russet potatoes, scrubbed and dried
  • Olive oil, for rubbing
  • Maldon sea salt or kosher salt, for sprinkling
  • 5 tablespoons butter, cut into small chunks (room temperature)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1/3 to 1/2 cup milk, or more if needed
  • 2 cups shredded sharp cheddar cheese, divided
  • Fresh chopped chives or parsley for garnish

For the Filling

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped (about 1 cup)
  • 1 pound lean ground beef
  • 2 teaspoons dried parsley leaves
  • 2 teaspoons dried rosemary leaves
  • 2 teaspoons dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1 cup beef broth
  • 1 1/2 cups frozen mixed peas and carrots

Instructions

  1. Prepare the Potatoes: Preheat your oven to 425°F. Pierce each potato evenly with a fork, rub with olive oil, and sprinkle with salt. Place them on a rack in the oven and bake for 50-60 minutes until fully cooked. Remove and let cool until handleable. Slice off the tops and carefully scoop out the insides, leaving a sturdy shell for filling.
  2. Make the Mashed Potato Topping: Place the scooped-out potato flesh into a bowl. For a smoother texture, use a ricer if available. Add butter, start with 1/3 cup milk, salt, pepper, and 1 cup of shredded cheddar cheese. Mix with a fork, adding more milk in small amounts if needed until slightly firm but smooth.
  3. Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Sauté the chopped onions for 5 minutes until softened. Add ground beef, breaking it apart with a spoon, then stir in dried parsley, rosemary, thyme, salt, and pepper. Cook 6-8 minutes, browning the meat fully. Stir in Worcestershire sauce and minced garlic, cook for 1 minute. Add flour and tomato paste, mixing well to incorporate evenly. Pour in beef broth and frozen peas and carrots, bring to a boil then reduce heat to simmer for 5 minutes with occasional stirring.
  4. Assemble the Potatoes: Arrange potato skins on a baking sheet. Spoon the filling evenly into each shell, pressing gently to fill all corners but avoiding breaking the skins. Top each with the mashed potato mixture, fluffing with a fork to create peaks for browning. Sprinkle remaining cheddar cheese over the top.
  5. Bake and Serve: Bake the stuffed potatoes in the oven for 20-25 minutes until the cheese is melted, bubbling, and slightly golden. The filling should be hot throughout. Garnish with chopped chives or parsley and add more salt and pepper as desired before serving.

Notes

  • Use a fork to pierce the potatoes evenly before baking to allow steam to escape and prevent bursting.
  • Leaving a sturdy potato shell is key to avoid the stuffed potatoes falling apart during baking.
  • For a creamier mashed potato topping, use a potato ricer to remove lumps.
  • Adjust milk quantity based on the size and moisture of your potatoes to achieve the right mashed potato consistency.
  • Feel free to swap ground beef with ground lamb for a more traditional shepherd’s pie flavor.
  • Garnish with fresh herbs like parsley or chives to add color and freshness.
  • Serve warm as a complete meal, perfect for chilly evenings or meal prep.

Nutrition

Keywords: Shepherd’s Pie, Baked Potatoes, Ground Beef, Comfort Food, Cheddar Cheese, Stuffed Potatoes, One Dish Meal

Find it online: https://hannahdelgado.com/shepherds-pie-stuffed-baked-potatoes-recipe/