Description
This Shepherd’s Pie Baked Potato recipe transforms classic shepherd’s pie flavors into a comforting baked potato meal. Tender baked potatoes are loaded with a savory ground beef and vegetable mixture, topped with melted cheddar cheese, making it a perfect hearty dinner.
Ingredients
Scale
Potatoes
- 4 large baking potatoes
- 1 tablespoon olive oil
Filling
- 1 tablespoon butter
- 1 small onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1 pound ground beef or lamb
- 2 tablespoons tomato paste
- 1 cup beef stock or broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup frozen peas
Topping
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare Potatoes: Wash the potatoes thoroughly and pierce each several times with a fork to allow steam to escape during baking.
- Rub and Bake Potatoes: Rub the potatoes with olive oil, place them on a baking sheet, and bake for 45-60 minutes until tender when pierced with a fork.
- Cook Vegetables: While potatoes bake, melt butter in a large skillet over medium heat. Add diced onion and carrot, cooking about 5 minutes until soft and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional minute to release its aroma and flavor.
- Brown Meat: Add ground beef or lamb to the skillet and cook, breaking up with a spatula, until fully browned and cooked through.
- Add Sauces and Season: Stir in tomato paste, beef stock, Worcestershire sauce, and season with salt and pepper to taste, combining thoroughly.
- Simmer Filling: Reduce heat and let the mixture simmer about 10 minutes, stirring occasionally. Add frozen peas during the last 5 minutes to heat through.
- Prep Potatoes for Filling: Once baked, remove potatoes from oven and let cool slightly. Cut each potato in half lengthwise and carefully scoop out some flesh, leaving a small border to maintain structure.
- Fill Potatoes: Spoon the shepherd’s pie mixture into the potato halves, piling the filling generously.
- Add Cheese Topping: Sprinkle shredded cheddar cheese evenly over each filled potato half.
- Bake Again: Return the stuffed potatoes to the oven and bake another 10-15 minutes until cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley if desired, and serve immediately for a hearty, savory meal.
Notes
- You can substitute ground beef with ground lamb for a more traditional shepherd’s pie flavor.
- If you prefer a vegetarian version, use a plant-based mince and vegetable broth instead of beef stock.
- For extra cheesy potatoes, add more cheddar or mix in some mozzarella.
- Make sure to bake the potatoes until fully tender; undercooked potatoes can be too firm to scoop and fill.
- Leftover filling can be stored in the refrigerator for up to 3 days and used to top more baked potatoes or as a pasta sauce.
