Shepherd’s Pie Baked Potato
Shepherd’s Pie Baked Potato is a comforting twist on a classic dish, combining fluffy baked potatoes with a savory filling of ground meat and vegetables. Topped with creamy mashed potatoes, this recipe evokes nostalgia while being easy to prepare, making it perfect for busy weeknights or special gatherings. With its hearty flavors and customizable ingredients, each bite offers warmth and satisfaction—a true hug on a plate.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 4 large russet baking potatoes
- 1 lb lean ground beef or lamb
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup beef broth
- 2 cups prepared mashed potatoes (store-bought or homemade)
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 400°F (200°C). Wash and pierce each potato with a fork. Bake directly on the oven rack for about 60 minutes until tender.
- 2. In a skillet over medium heat, brown the ground meat and diced onions for about 5 minutes.
- 3. Add diced carrots and cook for an additional 5 minutes. Stir in frozen peas and beef broth; season with salt and pepper. Simmer until slightly thickened.
- 4. Prepare mashed potatoes if making from scratch.
- 5. Slice baked potatoes down the middle and fluff the insides with a fork. Spoon in the meat mixture, then top with mashed potatoes.
- 6. Place assembled potatoes back in the oven on a baking sheet for 10 minutes until heated through and golden.
Nutrition
- Serving Size: 1 stuffed potato (404g)
- Calories: 570
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Customize your filling by swapping ground beef for turkey or lentils for a vegetarian option. Enhance flavor by adding spices such as paprika or fresh herbs like rosemary. Store leftovers in an airtight container for up to three days; reheat at 350°F (175°C) for about 15-20 minutes.