Shepherd’s Pie Baked Potato (Printable Format)
Baked potatoes loaded with seasoned beef, veggies, and a golden mashed potato topping.
# Needed Ingredients:
→ Baked Potatoes
01 -
4 large russet potatoes
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon salt
→ Shepherd’s Pie Filling
04 -
1 pound ground beef or ground lamb
05 -
1 small onion, diced
06 -
2 carrots, diced
07 -
2 cloves garlic, minced
08 -
1 cup beef broth
09 -
1 tablespoon tomato paste
10 -
1 teaspoon Worcestershire sauce
11 -
0.5 teaspoon dried thyme
12 -
0.5 teaspoon dried rosemary
13 -
Salt and black pepper, to taste
14 -
0.75 cup frozen peas
→ Mashed Potato Topping
15 -
0.5 cup milk
16 -
2 tablespoons butter
17 -
0.25 teaspoon garlic powder
18 -
Salt and black pepper, to taste
19 -
0.5 cup shredded cheddar cheese (optional)
# Preparation Steps:
01 -
Preheat oven to 400°F. Scrub russet potatoes, pat dry, and prick each potato several times with a fork. Rub with olive oil and salt, then place directly on oven rack or a baking sheet. Bake for 45–50 minutes until tender when pierced with a fork.
02 -
While potatoes bake, heat olive oil in a large skillet over medium heat. Add ground beef or lamb and cook until browned, breaking apart with a spoon. Drain excess fat if needed. Add diced onion, carrots, and garlic; sauté 5 minutes until vegetables are softened. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix thoroughly. Add beef broth and simmer 10 minutes until the mixture thickens slightly. Stir in frozen peas. Remove from heat.
03 -
After baking, carefully slice the top third from each potato. Scoop the interior into a bowl, leaving a thin potato layer against the skin. Mash with milk, butter, garlic powder, salt, and pepper until smooth. Fold in shredded cheese if desired.
04 -
Fill each hollowed potato skin with Shepherd’s Pie filling. Top generously with mashed potatoes, spreading evenly. Sprinkle with extra cheddar cheese if preferred.
05 -
Return stuffed potatoes to the baking sheet. Bake at 400°F for 10–15 minutes until the tops develop a light golden color. Serve warm.
# Supplementary Details:
01 -
Use a fork to test potato tenderness before assembly. For smoother mashed potatoes, warm the milk before adding.