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Shepherd’s Pie Baked Potatoes topped with creamy mashed potatoes, melted cheddar cheese, and fresh parsley, served on a black slate board.

Shepherd’s Pie Baked Potatoes

Chef Jenn
Shepherd’s Pie Baked Potatoes combine the comforting flavors of classic shepherd’s pie with crispy, fluffy baked potatoes. Filled with savory ground beef, vegetables, and rich gravy, then topped with creamy mashed potatoes, this dish is a fun and hearty twist on a favorite comfort food.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Irish
Servings 6 servings
Calories 601 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, 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.
  • 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.
  • Mash the potato flesh with butter, milk or cream, salt, and pepper until smooth. Set aside.
  • Brown the ground lamb or beef, then drain excess fat.
  • Add onions, garlic, and carrots to the skillet, cooking for 3-4 minutes until softened.
  • Pour in the red wine and let it cook down for about 2-3 minutes until reduced by half.
  • 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.
  • Fill each potato shell with the meat mixture. Spread or pipe the mashed potatoes on top, then sprinkle with cheddar cheese.
  • Return to the oven and bake for 15-20 minutes until the tops turn golden and slightly crisp.
  • Serve hot and enjoy!

Notes

Chef Jenn's Tips

  • Russet potatoes are the best choice for a fluffy mashed topping and crispy skins.
  • For crispier potato shells, brush them with melted butter before adding the filling.
  • No red wine? Just increase the beef broth for a similar depth of flavor.
  • A sprinkle of fresh chives or parsley adds a fresh contrast to the rich filling.
  • Want extra cheesiness? Broil for a minute or two after baking to get a golden, bubbly top.

Nutrition

Serving: 1servingCalories: 601kcalCarbohydrates: 51gProtein: 22gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 86mgSodium: 479mgPotassium: 1350mgFiber: 4gSugar: 4gVitamin A: 2239IUVitamin C: 21mgCalcium: 136mgIron: 4mg

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 baked potatoes, ground beef, shepherd’s pie, Shepherd’s Pie Baked Potatoes
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