Shepherds Pie Stuffed Potatoes (Printable)

Baked potatoes filled with seasoned ground beef and vegetables, topped with creamy mashed potatoes.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and black pepper to taste

→ Filling

04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1 pound ground beef or lamb
09 - 1 tablespoon tomato paste
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 cup beef or vegetable broth
12 - 1/2 cup frozen peas
13 - Salt and black pepper to taste

→ Mashed Potato Topping

14 - Potato scooped from baked potatoes
15 - 1/4 cup milk
16 - 2 tablespoons unsalted butter
17 - Salt and black pepper to taste

→ Optional Garnish

18 - Chopped fresh parsley

# Directions:

01 - Preheat oven to 400°F. Scrub potatoes clean and prick each multiple times with a fork. Rub with olive oil and sprinkle with salt. Place directly on oven rack and bake for 45-60 minutes until tender when pierced with a fork.
02 - While potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and diced carrot. Cook for 3-4 minutes until vegetables soften.
03 - Add ground beef or lamb to the skillet, breaking it up as it cooks. Brown thoroughly and drain excess fat if needed.
04 - Stir in tomato paste and Worcestershire sauce, cooking for 1 minute. Pour in broth and simmer for 5 minutes until slightly thickened. Add frozen peas, season with salt and pepper, and cook 2 additional minutes. Remove from heat.
05 - Once potatoes cool enough to handle, slice off the top third of each. Carefully scoop out insides leaving a 1/2 inch border to maintain structure. Reserve scooped potato for topping.
06 - In a mixing bowl, mash the reserved potato with milk, butter, salt, and pepper until smooth and creamy.
07 - Spoon meat and vegetable filling into each potato shell, pressing gently. Top with mashed potato mixture, smoothing with a spoon or piping for decorative finish.
08 - Place stuffed potatoes on a baking sheet and return to oven for 10-15 minutes until tops are lightly golden.
09 - Remove from oven and garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in about an hour, which means weeknight dinner without the stress or the takeout bill.
  • It's the kind of dish that looks fancy enough to serve guests but tastes like the coziest comfort food imaginable.
02 -
  • Don't skip the step of cooling the potatoes slightly before scooping—they'll hold their shape better and you won't burn your hands in the process.
  • If your filling seems watery after cooking, simmer it for an extra couple of minutes uncovered; you want it thick enough that it doesn't leak out of the potato when you serve it.
03 -
  • Don't throw away those potato skins after scooping—I've been roasting them with a little salt and oil for a crispy snack that nobody expects.
  • If your potatoes are on the smaller side, you can still make this work; just stuff them with slightly less filling and bake for a shorter final time to keep them from drying out.
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