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!

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 – Frozen.
• 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

1. Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil, prick them with a fork, and bake directly on the oven rack for 50-60 minutes until tender.
2. Slice off the top third of each potato. Scoop out most of the insides, leaving a thin layer for structure. Place the scooped-out potato in a bowl.
3. Mash the potato flesh with butter, milk (or cream), salt, and pepper until smooth. Set aside.
4. Brown the ground lamb or beef, then drain any excess grease.
5. Add the onion, garlic, and carrots to the skillet and cook for 3-4 minutes until softened.
6. Pour in the red wine and let it cook for 2-3 minutes until reduced by half.
7. Add the beef broth, Worcestershire sauce, Maggi Seasoning (if using), thyme, salt, and black pepper. Let it simmer for 5 minutes until it thickens slightly. Stir in the cornstarch-water mixture and cook for another 2 minutes. Add the peas and remove from heat.
8. Fill each potato shell with the meat mixture, then top with the mashed potatoes. Smooth or pipe the topping and sprinkle with cheddar cheese if using.
9. Return the stuffed potatoes to the oven and bake for 15-20 minutes until the tops are golden and slightly crisp.
10. Serve hot and enjoy!

Step-By-Step Process

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.

Recommended

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.