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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

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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