Shepherd’s Pie Stuffed Baked Potatoes

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Jenn Allen

Close-up of Shepherd’s Pie Baked Potatoes topped with melted cheddar cheese and chopped parsley.
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There are days when you just can’t decide between two favorite comfort foods. Do you go for a hearty shepherd’s pie, loaded with savory meat and vegetables? Or do you opt for a baked potato, crispy on the outside and fluffy inside? With Shepherd’s Pie Stuffed Baked Potatoes, you don’t have to choose! This dish takes everything you love about classic shepherd’s pie and packs it into a perfectly baked potato, creating a meal of Shepherd’s Pie Baked Potatoes that’s hearty, satisfying, and packed with flavor.

Close-up of Shepherd’s Pie Baked Potatoes topped with melted cheddar cheese and chopped parsley.

Ingredients

  • Russet potatoes – Scrubbed clean. You want nice big, unblemished baking potatoes.
  • Olive oil
  • Ground lamb – Or you can use 80/20 ground beef.
  • Onion – I cook with brown aka yellow onions, but you can use any onions in this recipe.
  • Garlic – Please cook with fresh garlic! Jarlic has a weird flavor.
  • Carrots – Fresh carrots are best in this recipe. I tested it with frozen and canned carrots and it just isn’t the same.
  • Peas – Frozen.
  • Red wine – Use what you drink! I love merlot so that’s what I cook with.
  • Beef broth – Low or no sodium-added is best for this recipe because it doesn’t add extra salty flavor. You can always season at the end of the cooking.
  • Worcestershire sauce
  • Maggi Seasoning – Optional but adds umami flavor. Maggi Seasoning is my secret weapon. Find it wherever you buy broth and bouillon.
  • Dried thyme – Or use 2-3 sprigs of fresh thyme if you have it, but dried is just fine.
  • Salt – I cook with kosher salt. Use 1/2 as much table salt if you cook with that.
  • Black pepper – Freshly ground black pepper is best in this recipe.
  • Cornstarch
  • Butter – I cook with salted butter, but unsalted is fine, too. You’ll just need to season your mash after cooking.
  • Milk or heavy cream – Heavy cream makes the most sinful mashed potatoes, but milk also works. I’ve tried it both ways.
  • Cheddar cheese – Optional.
Ingredients for Shepherd’s Pie Baked Potatoes displayed on a marble surface, including ground lamb, potatoes, peas, carrots, onion, garlic, cheddar cheese, milk, butter, red wine, broth, seasonings, and salt.

How To Make Shepherd’s Pie Baked Potatoes

  1. Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil and pierce them with a fork. Bake directly on the oven rack for 50-60 minutes, or until fork-tender.
  2. Cool the potatoes slightly, then slice off the top ⅓-inch of each potato. Scoop out most of the flesh, leaving a thin border intact, and 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. Heat a large skillet over medium heat and cook the ground lamb or beef until browned. Drain excess grease.
  5. Add the onion, garlic, and carrots to the skillet and sauté for 3-4 minutes until softened.
  6. Pour in the red wine and cook until reduced by half, about 2-3 minutes.
  7. Add the beef broth, Worcestershire sauce, Maggi Seasoning, thyme, salt, and black pepper. Simmer for 5 minutes or until reduced by half. Stir in the cornstarch-water mixture and simmer for another 2 minutes until thickened. Add the peas and remove from heat.
  8. Fill each potato shell with the meat mixture, then top with the mashed potatoes, smoothing or piping them over the filling. Sprinkle with cheddar cheese.
  9. Bake for 15-20 minutes, or until the tops are golden and crispy.
  10. Serve hot and enjoy!

Step-By-Step Process

Ingredients for Shepherd’s Pie Baked Potatoes arranged on a marble surface, including ground meat, potatoes, onion, carrots, peas, butter, broth, cream, soy sauce, garlic, salt, pepper, cornstarch, and cheese.
Ingredients.
Ground beef and chopped onions cooking in a skillet, with steam rising.
Heat a large skillet over medium heat and cook the ground lamb or beef.
Ground meat and chopped onions cooking in a pan.
Add the onion and garlic to the skillet.
Chopped carrots and onions cooking with ground beef in a frying pan.
Add the carrots then, pour the red wine and reduce it by half.
Skillet with ground beef, carrots, and peas; a bowl of mashed potatoes with a spoon; four hollowed potato skins on a marble surface.
Add the beef broth, Worcestershire sauce, Maggi Seasoning, thyme, salt, and black pepper. Stir in the cornstarch-water mixture and simmer
Four baked potatoes filled with ground beef, peas, and carrots on a parchment-lined tray. A piping bag with a star nozzle is nearby.
Fill each potato shell with the meat mixture.
Four baked potatoes topped with mashed potatoes and shredded cheddar cheese on parchment paper.
Top with mashed potatoes and sprinkle with cheddar cheese.
Three Shepherd’s Pie Baked Potatoes topped with melted cheddar cheese and chopped parsley on a white tray.
Serve and enjoy!

Chef Jenn’s Tips

  • Use starchy russet potatoes for the fluffiest mashed topping and the crispiest skins.
  • You can totally do the potatoes in the air fryer or in the microwave if you’re pressed for time.
  • If you don’t want to use wine, just increase the beef broth slightly.

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Make It A Meal

Pair these stuffed baked potatoes with a simple side salad or roasted vegetables for a balanced meal. They also go great with a warm bowl of soup or a crusty loaf of bread to soak up all the delicious flavors.

A close-up of Shepherd’s Pie Baked Potatoes topped with ground beef, melted cheddar cheese, and chopped parsley on a white plate. A fork holds a piece with all toppings.

Storage

Store leftover Shepherd’s Pie Baked Potatoes in an airtight container in the fridge for up to 3 days. To reheat, bake in a 350°F (175°C) oven until warmed through, or 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.

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Close-up of Shepherd’s Pie Baked Potatoes topped with melted cheddar cheese and chopped parsley.

Shepherd’s Pie Stuffed Baked Potatoes

Chef Jenn
I love how hearty and satisfying Shepherd’s Pie Stuffed Baked Potatoes are! This comforting dish combines fluffy baked potatoes with a rich, savory shepherd’s pie filling, topped with creamy mashed potatoes for the ultimate cozy meal. Perfect for a weeknight dinner or a fun twist on a classic favorite!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Irish
Servings 4 servings
Calories 860 kcal

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
  • 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 and pierce them with a fork. Bake directly on the oven rack for 50-60 minutes, or until fork-tender.
  • Cool the potatoes slightly, then slice off the top ⅓-inch of each potato. Scoop out most of the flesh, leaving a thin border intact, and place the scooped-out potato in a bowl.
  • Mash the potato flesh with butter, milk or cream, salt, and pepper until smooth. Set aside.
  • Heat a large skillet over medium heat and cook the ground lamb or beef until browned. Drain excess grease.
  • Add the onion, garlic, and carrots to the skillet and sauté for 3-4 minutes until softened.
  • Pour in the red wine and cook until reduced by half, about 2-3 minutes.
  • Add the beef broth, Worcestershire sauce, Maggi Seasoning, thyme, salt, and black pepper. Simmer for 5 minutes or until reduced by half. Stir in the cornstarch-water mixture and simmer for another 2 minutes until thickened. Add the peas and remove from heat.
  • Fill each potato shell with the meat mixture, then top with the mashed potatoes, smoothing or piping them over the filling. Sprinkle with cheddar cheese.
  • Bake for 15-20 minutes, or until the tops are golden and crispy.
  • Serve hot and enjoy!

Notes

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.
  • You can totally cook the potatoes in the air fryer or in the microwave if you’re pressed for time.
  • Want an extra cheesy finish? Broil the potatoes for a minute or two after baking.

Nutrition

Serving: 1stuffed potatoCalories: 860kcalCarbohydrates: 77gProtein: 33gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 114mgSodium: 721mgPotassium: 2034mgFiber: 7gSugar: 6gVitamin A: 3164IUVitamin C: 31mgCalcium: 213mgIron: 6mg
Keyword ground beef, loaded baked potatoes, mashed potatoes, Shepherd’s Pie Baked Potatoes
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