Shepherd’s Pie Baked Potato
The Comfort of Two Classics in One Delicious Dish
If you love the heartiness of shepherd’s pie and the simplicity of a baked potato, then this recipe is about to become your new favorite comfort food. Imagine a fluffy, oven-baked potato split open and overflowing with savory ground meat, tender vegetables, and a rich, flavorful gravy — then topped with a dollop of creamy mashed potato or melty cheese.
It’s the perfect fusion of two classic dishes, all wrapped up in a single, satisfying serving. Whether you’re meal prepping for the week or whipping up an easy dinner on a chilly evening, Shepherd’s Pie Baked Potatoes bring big flavor and warm nostalgia with every bite.
🥔 Why You’ll Love This Recipe
Easy to prepare with pantry staples
Perfect for leftovers — especially mashed potatoes or ground beef
Customizable to fit dietary needs (use ground turkey or lentils!)
Feels like comfort food, but can be made healthy and wholesome
🍽 Ingredients
For the baked potatoes:
4 large russet potatoes
Olive oil and salt (for baking)
For the shepherd’s pie filling:
1 lb (450g) ground beef or lamb
1 small onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1/2 cup beef or vegetable broth
Salt and pepper to taste
Optional: fresh thyme or rosemary for added flavor
Topping ideas:
Leftover mashed potatoes
Shredded cheddar cheese
Chopped fresh parsley
👨🍳 Instructions
Bake the potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, rub with olive oil and salt, then bake directly on the oven rack for 45–60 minutes, until soft inside and crispy outside.
Make the filling:
In a skillet over medium heat, cook the ground meat until browned. Add onions and garlic, and sauté until soft. Stir in tomato paste, Worcestershire sauce, vegetables, and broth. Let it simmer for 10–15 minutes, until thickened. Season to taste.
Assemble the potatoes:
Slice the baked potatoes open and gently fluff the insides with a fork. Spoon the hot shepherd’s pie filling into each one.
Top and finish:
Add a scoop of warm mashed potatoes or sprinkle with shredded cheese. Pop under the broiler for 2–3 minutes until golden and bubbly, if desired.
Serve hot with a sprinkle of parsley for a fresh finish.
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