Go Back
–+ servings
Shepherd’s Pie Baked Potato

Hearty Shepherd’s Pie Baked Potato: Cozy Comfort in Every Bite

A delicious twist on a classic, these Shepherd’s Pie Baked Potatoes are hearty and satisfying, perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Can substitute with Idaho potatoes
  • 2 tablespoons Olive Oil Any cooking oil can be used
For the Filling
  • 2 tablespoons Unsalted Butter Margarine for dairy-free option
  • 1 medium Yellow Onion Shallots can be swapped
  • 2 cloves Garlic Garlic powder can be used in a pinch
  • 1/4 cup Fresh Parsley Dried parsley is acceptable
  • 1 teaspoon Fresh Thyme Use dried thyme if fresh is unavailable
  • 1 pound Extra Lean Ground Beef Can use ground turkey or lentils for lighter option
  • 1 teaspoon Salt Adjust according to taste
  • 1 cup Low-Sodium Beef Broth Use vegetable broth for a vegetarian option
  • 2 tablespoons Ketchup Can use tomato paste as a substitute
  • 1 tablespoon Worcestershire Sauce Soy sauce or liquid aminos for gluten-free
  • 1 cup Frozen Peas and Carrots Fresh vegetables are also a great alternative
For the Topping
  • 1 cup Shredded Mozzarella Cheese Cheddar or dairy-free cheese can be used

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Mixing Bowl
  • Knife
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Wash and poke holes in each russet potato, brush lightly with olive oil, and bake for about 45 minutes.
  2. Let the potatoes cool for a few minutes, then cut in half lengthwise and scoop out the insides into a bowl, leaving a thin layer in the skins.
  3. In a large skillet, melt unsalted butter over medium heat. Add chopped onion and garlic; sauté for about 5 minutes until translucent.
  4. Add ground beef to the skillet, breaking apart. Cook until browned, about 6-8 minutes, seasoning with salt.
  5. Pour in beef broth, ketchup, and Worcestershire sauce, stirring well. Simmer for 6-8 minutes until slightly reduced.
  6. Mix in frozen peas and carrots until heated through. Spoon the filling back into potato skins.
  7. Sprinkle shredded mozzarella over each stuffed potato half and broil for 2-4 minutes until cheese is melted.
  8. Remove from oven, cool for a minute, and garnish with fresh parsley. Serve warm.

Nutrition

Serving: 1potatoCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Perfect for meal prep, can be stored in the fridge for up to 4 days or frozen for 3 months.

Tried this recipe?

Let us know how it was!