Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Baked Potatoes combine two comfort food favorites into one satisfying dish. Fluffy baked potatoes are filled with a savory meat and vegetable mixture, topped with creamy mashed potatoes, and baked until golden. They’re fun, easy, and most important, DELISH!

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Ingredients

• Russet potatoes – Scrubbed clean.
• Olive oil
• Ground lamb – Or you can use ground beef.
• Onion – Finely chopped. I cook with yellow aka brown onions but any kind will work in this recipe. I’ve tried sweet onions, too, and it was tasty.
• Garlic – Minced. Please use fresh garlic, not jarlic.
• Carrots – Diced. Use fresh carrots for the best texture. If you’re in a pinch, add frozen or canned carrots at the end of the cooking time.
• Peas -– Don’t thaw them first. Frozen peas cook perfectly from frozen and won’t get mushy.
• Red wine – You can skip the red wine but it adds a lovely flavor to the dish.
• Beef broth – Use low or no sodium-added beef broth to control the sodium. I’ve also used homemade broth if I have some frozen.
• Worcestershire sauce – You can skip this but a little adds a lot of flavor.
• Maggi Seasoning – Optional but adds umami flavor. You can buy Maggi Seasoning, my secret weapon, in the soup aisle near the bouillon cubes.
• Dried thyme
• Salt – I cook with kosher salt. If you use table salt, reduce the salt by about half and taste the cooked mixture and adjust the seasoning if needed.
• Black pepper
• Cornstarch – Mixed with 2 tablespoons water. This will help thicken the mixture. You can skip this step but your filling will be a bit runny.
• Butter – I cook with salted butter. If you use unsalted butter, add a pinch of salt to the mashed potato mixture.
• Milk or heavy cream – For the creamiest mash, use cream. It’s OK to use milk – your potatoes won’t be quite so rich. I’ve done it with both milk and cream and milk is fine.
• Cheddar cheese – Shredded, optional. I love topping these taters with some sharp cheddar cheese.

How To Make Shepherd’s Pie Baked Potatoes

Scroll down for the full recipe card with exact measurements and printable instructions.

Heat the oven to 400°F. Rub the potatoes with olive oil, prick them all over with a fork, and bake them directly on the rack for 50 to 60 minutes. Baking on the rack instead of a sheet pan gives you crisp skin all the way around, which matters when the skin is the shell.

Slice the top third off each baked potato and scoop out most of the insides, leaving a thin layer against the skin for structure. Put the scooped flesh in a bowl. Go too thin and the shell collapses when you fill it, so leave more than you think you need.

Mash the potato flesh with butter, milk or cream, salt, and pepper until smooth, then set it aside. This is your topping, so taste it now. It should already be seasoned well on its own.

Brown the ground lamb or beef in a skillet and drain off the excess grease. Add the onion, garlic, and carrots and cook 3 to 4 minutes until softened.

Pour in the red wine and let it reduce by half, about 2 to 3 minutes. Then add the beef broth, Worcestershire, a savory seasoning sauce if you’re using one, thyme, salt, and pepper. Simmer 5 minutes to thicken slightly, stir in the cornstarch slurry, and cook 2 minutes more until it coats a spoon. Stir in the peas and pull it off the heat.

Fill each potato shell with the meat mixture, then top with the mashed potatoes. Smooth or pipe the topping and sprinkle with cheddar if you want it. Piping the potatoes gives you those ridged peaks that brown and crisp the best.

Bake 15 to 20 minutes until the tops are golden and slightly crisp. Serve hot.

Chef Jenn’s Tips

• Use starchy russet potatoes for the fluffiest mashed topping and the crispiest skins.
• If you don’t want to use wine, just increase the beef broth slightly.
• Want an extra cheesy finish? Broil the potatoes for a minute or two after baking.
• To speed things up, bake your potatoes in the air fryer or microwave.
• You can totally make the filling ahead of time so all you need to do is bake the potatoes, mash then stuff and bake.

Make It A Meal

Serve with a simple side salad, roasted vegetables, or a warm bowl of soup. A slice of crusty bread is great for soaking up the rich flavors.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through, or use the microwave in short bursts. To freeze, wrap each stuffed potato tightly in foil and store for up to 2 months. Reheat from frozen at 375°F (190°C) until hot and bubbly.