Shepherd’s Pie Baked Potatoes

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Shepherd’s Pie Baked Potatoes bring the classic flavors of a traditional shepherd’s pie into a crispy baked potato shell. Filled with savory ground beef, vegetables, and topped with creamy mashed potatoes, this dish is a cozy and satisfying meal perfect for any night of the week.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Irish

Keyword: ground beef, loaded baked potatoes, mashed potatoes, Shepherd’s Pie Baked Potatoes

Servings: servings

Calories: 601kcal

Author: Chef Jenn

Ingredients

4 large russet potatoes scrubbed clean
2 tablespoons olive oil
1 pound ground lamb Or you can use ground beef
½ cup onion finely chopped
2 cloves garlic minced
½ cup carrots diced
½ cup peas frozen
½ cup red wine
¾ cup beef broth use low or no sodium-added
1 teaspoon Worcestershire sauce
1 teaspoon Maggi Seasoning Optional but adds umami flavor
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons butter
¼ cup milk or heavy cream
½ cup cheddar cheese shredded , optional

Instructions

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.
Slightly, 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.
Mash the potato flesh with butter, milk (or cream), salt, and pepper until smooth. Set aside.
Brown the ground lamb or beef, then drain any excess grease.
Add the onion, garlic, and carrots to the skillet and cook for 3-4 minutes until softened.
Pour in the red wine and let it cook for 2-3 minutes until reduced by half.
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.
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.
Return the stuffed potatoes to the oven and bake for 15-20 minutes until the tops are golden and slightly crisp.
Serve hot and enjoy!

Notes

Chef Jenn's Tips

Russet potatoes work best for a fluffy mashed topping and crispy skin.
If skipping the wine, replace it with extra beef broth.
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.
For a cheesier finish, broil the potatoes for 1-2 minutes after baking.

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