Description
This Shepherd’s Pie Baked Potato recipe combines the hearty flavors of classic shepherd’s pie with the comforting texture of a baked russet potato. Topped with melted cheddar cheese and fresh parsley, this dish offers a delicious, filling meal perfect for weeknight dinners or special occasions. Ground beef or lamb is cooked with aromatic spices, vegetables, and tomato paste, then stuffed into creamy mashed potatoes for a satisfying and flavorful dinner.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons sour cream
- 2 tablespoons milk
Filling
- 1 pound ground beef or lamb
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
Topping
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped for garnish
Instructions
- Preheat and prepare potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, rub them with olive oil, and prick the skins a few times with a fork to allow steam to escape during baking.
- Bake potatoes: Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until tender when pierced with a knife. This ensures the potatoes are cooked through and soft inside.
- Cook the meat filling: While the potatoes bake, heat a skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking up the meat with a spoon for even cooking.
- Sauté aromatics and seasonings: Add the diced onion and minced garlic to the browned meat. Cook for 3 to 4 minutes until softened and fragrant.
- Add vegetables and sauce: Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Add the frozen mixed vegetables and beef broth, then simmer for 5 minutes until the mixture thickens slightly and flavors meld.
- Prepare potato filling: Once the potatoes are cooked, remove them from the oven and allow to cool slightly. Cut a slit on top of each potato and carefully fluff the interior flesh with a fork.
- Make creamy potato mixture: Mix the potato flesh with butter, sour cream, and milk until creamy and smooth. This will provide a rich, velvety texture to complement the filling.
- Assemble the stuffed potatoes: Spoon the shepherd’s pie mixture generously into each prepared potato. Top each with shredded cheddar cheese.
- Melt cheese and finish baking: Return the stuffed potatoes to the oven for 5 to 7 minutes, or until the cheese is melted and bubbly, enhancing the flavor and presentation.
- Garnish and serve: Remove from the oven, sprinkle chopped fresh parsley over the top, and serve warm for a comforting and satisfying meal.
Notes
- Use ground turkey or chicken as a leaner alternative to beef or lamb.
- For extra creaminess, add an additional spoonful of mashed potatoes on top before sprinkling with cheese.
- These stuffed baked potatoes can be prepared ahead of time and reheated in the oven for convenience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: British-Inspired, American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 540
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 95 mg
