Shepherds Pie Baked Potato (Printable)

Hearty lamb and vegetable filling stuffed into baked potatoes with creamy mashed potato topping

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tbsp olive oil
03 - Salt and pepper, to taste

→ Shepherd's Pie Filling

04 - 1 lb ground lamb or beef
05 - 1 medium onion, diced
06 - 2 carrots, diced
07 - 2 cloves garlic, minced
08 - 1 cup frozen peas
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1 cup beef or vegetable stock
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tbsp flour or cornstarch
15 - Salt and pepper, to taste
16 - 2 tbsp olive oil

→ Mashed Potato Topping

17 - 2 tbsp unsalted butter
18 - 1/4 cup milk or cream
19 - 1/4 cup shredded cheddar cheese (optional)
20 - Salt and pepper, to taste
21 - Fresh parsley, for garnish

# How to Make It:

01 - Preheat oven to 400°F. Scrub the russet potatoes, poke several times with a fork, rub with olive oil, and sprinkle with salt. Place directly on the oven rack and bake for 50–60 minutes, or until tender.
02 - While potatoes bake, heat olive oil in a large skillet over medium-high heat. Add the ground lamb; cook until browned, breaking it up as it cooks.
03 - Add onion, carrots, and garlic to the skillet. Sauté until vegetables are soft, 5–7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle with flour or cornstarch and cook for 1 minute.
05 - Pour in the stock and simmer until thickened, about 5 minutes. Stir in the peas. Season with salt and pepper.
06 - Once potatoes are baked, let cool slightly. Cut a slit in each potato and gently fluff the inside with a fork.
07 - Scoop or press some potato flesh from each potato, reserving in a bowl for the topping.
08 - Fill each potato with a generous amount of shepherd's pie filling.
09 - Mix the reserved potato flesh with butter, milk or cream, cheese (if using), salt, and pepper; mash until smooth.
10 - Spoon or pipe the mashed potato topping over the filled potatoes. Place on a baking sheet and broil 3–5 minutes until golden.
11 - Sprinkle with fresh parsley and serve hot.

# Expert Advice:

01 -
  • The baked potato shell keeps everything warm longer than a traditional casserole dish
  • You get the best of both worlds: crispy skin and creamy mashed topping in every bite
  • This feeds a hungry crowd while looking impressive on the plate
  • Leftovers reheat beautifully for next day lunches
02 -
  • Dont skip poking holes in the potatoes before baking or they might explode in your oven
  • Let the filling cool slightly before stuffing the potatoes so they dont become too soft to handle
  • The broiler can go from golden to burned in seconds, so stand watch during those final minutes
  • These reheat surprisingly well at 350°F for about 15 minutes if you have leftovers
03 -
  • Bake an extra potato or two because the filling is generous and youll want to use every bit
  • Use a piping bag for the mashed topping if you want that restaurant style look
  • Let the assembled potatoes rest for 5 minutes after broiling so the filling sets slightly

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