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Shepherd’s Pie Baked Potato: A Comfort Food Mashup Recipe

Shepherd’s Pie Baked Potato: A Comfort Food Mashup Recipe
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5.1 from 17 reviews

This Shepherd’s Pie Baked Potato is a cozy and delicious fusion of two classic comfort foods. Baked russet potatoes are hollowed out and filled with a savory ground beef and vegetable shepherd’s pie filling, then topped with creamy mashed potatoes and melted cheddar cheese for a hearty, satisfying meal perfect for any occasion.

Ingredients

Scale

For the Baked Potatoes:

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt

For the Shepherd’s Pie Filling:

  • 1 pound ground beef or ground lamb
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt & black pepper, to taste
  • ¾ cup frozen peas

For the Mashed Potato Topping:

  • ½ cup milk
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder
  • Salt & black pepper, to taste
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, pat them dry, and prick each one several times with a fork. Rub the potatoes with olive oil and sprinkle with salt, then place them directly on the oven rack or on a baking sheet. Bake for 45-50 minutes, until the potatoes are tender when pierced with a fork.
  2. Make the Shepherd’s Pie Filling: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef or lamb and cook, breaking it apart with a spoon, until browned. Drain any excess grease if necessary. Stir in the diced onion, diced carrots, and minced garlic, cooking for about 5 minutes until the vegetables soften. Add the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper, stirring to combine. Pour in the beef broth and simmer the mixture for 10 minutes until it thickens slightly. Finally, stir in the frozen peas and remove the skillet from heat.
  3. Make the Mashed Potato Topping: Once the potatoes are baked, carefully slice off the top third of each potato. Scoop out most of the fluffy potato flesh into a mixing bowl, leaving a thin layer inside the skin to help keep the shape. Mash the potato flesh with the milk, butter, garlic powder, salt, and pepper until smooth and creamy. If desired, mix in the shredded cheddar cheese for an extra cheesy flavor.
  4. Assemble the Stuffed Potatoes: Spoon the shepherd’s pie filling evenly into each hollowed-out baked potato. Top each with a generous scoop of the creamy mashed potato mixture. Sprinkle extra shredded cheese on top if you like for a golden crust.
  5. Bake & Serve: Place the stuffed potatoes back on the baking sheet and bake at 400°F for 10-15 minutes, or until the mashed potato topping is lightly golden and heated through. Serve warm and enjoy this comforting mashup of shepherd’s pie and baked potatoes!

Notes

  • Use ground lamb instead of beef for a more traditional shepherd’s pie flavor.
  • Russet potatoes work best due to their fluffy texture when baked.
  • You can prepare the shepherd’s pie filling ahead and refrigerate to save time.
  • For a vegetarian option, substitute ground meat with cooked lentils or mushrooms.
  • Adding shredded cheese to the mashed topping is optional but adds a delicious richness.
  • Make sure not to scoop out all the potato flesh to keep the skins sturdy for stuffing.

Nutrition

Keywords: Shepherd’s pie, baked potato, comfort food, stuffed potatoes, ground beef recipe

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