Shepherd’s Pie Baked Potatoes

Can’t decide between a comforting shepherd’s pie or a classic baked potato? With this recipe, you don’t have to! These Shepherd’s Pie Baked Potatoes bring together the best of both dishes—crispy-skinned baked potatoes filled with a rich, savory meat and vegetable filling, topped with creamy mashed potatoes. It’s a hearty, satisfying meal in every bite.

Ingredients

• Russet potatoes – Scrubbed clean. You want a good sized potato for this recipe.
• Olive oil
• Ground lamb – Or you can use ground beef.
• Onion – I cook with yellow aka brown onions, but any kind of onion will work. I’ve even tested this recipe with green onions and while it lacks that extra bit of flavor, it still works.
• Garlic – Please use fresh garlic. Fresh garlic has so much more flavor!
• Carrots – Fresh carrots are best in this recipe. You could use frozen diced carrots and add them at the end of the cooking time, but don’t use canned carrots. They’re too soft.
• Peas – Frozen.
• Red wine – You can skip the wine if you like, but it adds a lovely flavor.
• Beef broth – Use low or no sodium-added broth to control the salt.
• Worcestershire sauce – Just a little dash will do it!
• Maggi Seasoning – Optional but adds umami flavor.
• Dried thyme
• Salt
• Black pepper
• Cornstarch
• Butter – I cook with salted butter but you could use unsalted. Just check the seasoning at the end.
• Milk or heavy cream – Heavy cream makes the best mashed potatoes!
• Cheddar cheese – Optional.

How To Make Shepherd’s Pie Baked Potatoes

1. Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil, pierce them with a fork, and place them directly on the oven rack. Bake for 50-60 minutes, or until a fork easily pierces through.
2. Slice off the top third of each potato. Scoop out the inside, leaving a thin shell intact. Transfer the scooped-out flesh to 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 excess fat.
5. Add onions, garlic, and carrots to the skillet, cooking for 3-4 minutes until softened.
6. Pour in the red wine and let it cook down for about 2-3 minutes until reduced by half.
7. Stir in the beef broth, Worcestershire sauce, Maggi Seasoning, thyme, salt, and black pepper. Let it simmer for 5 minutes until slightly reduced. Mix in the cornstarch slurry and cook for another 2 minutes until thickened. Stir in the peas and remove from heat.
8. Fill each potato shell with the meat mixture. Spread or pipe the mashed potatoes on top, then sprinkle with cheddar cheese.
9. Return to the oven and bake for 15-20 minutes until the tops turn golden and slightly crisp.
10. Serve hot and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Russet potatoes are the best choice for a fluffy mashed topping and crispy skins, but really any potato will work.
• No red wine? That’s fine, you can skip it.
• A sprinkle of fresh chives or parsley adds a fresh pop of color and flavor at the end.
• Want extra cheesiness? Broil for a minute or two after baking to get a golden, bubbly top.

Make It A Meal

Pair these stuffed potatoes with a fresh salad, roasted veggies, or a bowl of soup for a well-rounded meal. A slice of crusty bread on the side is great for soaking up every bit of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through or microwave in short intervals. 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.