Shepherd’s Pie Baked Potato Recipe
Introduction
Shepherd’s Pie Baked Potato is a delightful twist on the classic comfort food. Combining the hearty flavors of a traditional shepherd’s pie with a crispy baked potato, this dish is perfect for a satisfying weeknight dinner.
Ingredients
- 4 large russet potatoes – The perfect size for stuffing.
- 1 tablespoon olive oil – Helps crisp up the potato skin.
- ½ teaspoon salt – Enhances flavor.
- 1 pound ground beef or ground lamb – Traditional Shepherd’s Pie flavors.
- 1 small onion, diced – Adds a sweet, caramelized depth.
- 2 carrots, diced – Brings a subtle sweetness.
- 2 cloves garlic, minced – A must for flavor!
- 1 cup beef broth – Forms the base of the savory filling.
- 1 tablespoon tomato paste – Adds richness and umami.
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Scrub the russet potatoes and prick them several times with a fork. Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, until the skins are crisp and the insides are tender.
- Step 2: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it up with a spoon as it cooks.
- Step 3: Add the diced onion and carrots to the skillet. Cook until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 4: Stir in the tomato paste and cook for 2 minutes, then pour in the beef broth. Simmer the mixture until the liquid reduces slightly and thickens, about 8-10 minutes. Season with salt to taste.
- Step 5: Remove the baked potatoes from the oven and let them cool slightly. Carefully slice each potato in half lengthwise and scoop out some of the flesh, leaving a sturdy shell.
- Step 6: Fill each potato shell with the savory meat and vegetable mixture. Return to the oven for 10 minutes to heat through and allow the filling to meld with the potato.
- Step 7: Serve hot, optionally garnished with fresh herbs or a sprinkle of cheese for an extra touch.
Tips & Variations
- For a creamier filling, stir in a spoonful of sour cream or mashed potato from the scooped-out insides before stuffing.
- Try using ground lamb for a more authentic shepherd’s pie flavor, or substitute with ground turkey for a lighter option.
- Add frozen peas or corn to the filling for extra color and sweetness.
- Top with shredded cheddar cheese and broil briefly for a bubbly, golden crust.
Storage
Store leftover Shepherd’s Pie Baked Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain a crisp skin.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the filling and bake the potatoes separately in advance. Assemble and bake the stuffed potatoes just before serving for the best texture.
What can I use instead of beef broth?
If you don’t have beef broth, chicken broth or vegetable broth can be used as a substitute, though it will slightly change the flavor profile.
PrintShepherd’s Pie Baked Potato Recipe
Shepherd’s Pie Baked Potato is a hearty and comforting dish that combines the crispy skin of baked russet potatoes with a savory filling of ground beef, vegetables, and a rich tomato-beef broth. This recipe transforms the classic shepherd’s pie flavors into a convenient, hand-held meal perfect for family dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Potatoes and Seasoning
- 4 large russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
Filling
- 1 pound ground beef or ground lamb
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly and dry them. Rub each potato with olive oil and sprinkle with salt to ensure the skins become crispy when baked.
- Bake the Potatoes: Place the potatoes directly on the oven rack and bake for about 45-60 minutes until the skin is crisp and a fork easily pierces through the flesh.
- Cook the Filling: While the potatoes bake, heat a skillet over medium heat. Add the ground beef or lamb and cook until browned, breaking it into crumbles. Add diced onion, carrots, and minced garlic, sautéing until vegetables soften and the onion is translucent.
- Add Broth and Tomato Paste: Stir in the tomato paste and pour the beef broth into the skillet. Reduce heat and let the mixture simmer until the liquid reduces and thickens, around 10-15 minutes, creating a rich and flavorful filling.
- Assemble the Stuffed Potatoes: Once the potatoes are done and cool enough to handle, slice each potato in half lengthwise. Scoop out the flesh, leaving a sturdy shell. Mix the scooped flesh into the meat filling or set aside if preferred. Spoon the meat and vegetable mixture generously into each potato shell.
- Final Bake (Optional): For extra melding of flavors and a warm finish, place the stuffed potatoes back into the oven for 10-15 minutes at 375°F (190°C). This step helps to heat through the filling and slightly crisp the edges.
- Serve: Remove from oven, let cool slightly, and serve warm as a satisfying main dish that marries the best of baked potatoes and shepherd’s pie.
Notes
- For a richer flavor, try mixing shredded cheese into the filling or on top before the final bake.
- Ground lamb adds a traditional taste, but ground beef is a great alternative for those who prefer milder flavors.
- Use low-sodium beef broth to better control the salt content.
- Make sure to let the baked potatoes cool slightly before handling to avoid burns.
- Leftovers can be refrigerated and reheated in the oven or microwave.
Keywords: Shepherd’s Pie, Baked Potato, Ground Beef, Comfort Food, British Dish, Stuffed Potato
