Shepherds Pie Baked Potatoes (Printable)

Hearty baked potatoes filled with beef, vegetables, and creamy mashed topping for a comforting meal.

# Components:

→ Potatoes

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

→ Filling

04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 large carrot, diced
08 - 1 stalk celery, diced
09 - 1 pound ground beef or lamb
10 - 2 tablespoons tomato paste
11 - 1 cup frozen peas
12 - 1 cup beef or vegetable broth
13 - 1 teaspoon Worcestershire sauce
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - Salt and pepper to taste

→ Mashed Potato Topping

16 - Reserved potato flesh from baked potatoes
17 - 2 tablespoons unsalted butter
18 - 1/4 cup milk or more as needed
19 - Salt and pepper to taste

→ Optional Garnish

20 - Fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Scrub potatoes thoroughly and prick multiple times with a fork. Rub with olive oil and season with salt. Place directly on oven rack and bake for 50 to 60 minutes until tender.
02 - While potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, garlic, carrot, and celery. Cook for 4 to 5 minutes until softened.
03 - Add ground beef or lamb to the skillet. Cook while breaking up with a spoon until completely browned. Drain excess fat if necessary.
04 - Stir in tomato paste and cook for 1 minute. Add peas, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 8 to 10 minutes until mixture thickens slightly. Remove from heat.
05 - Once potatoes are cool enough to handle, slice off the top third of each. Carefully scoop out most of the flesh into a bowl while maintaining a 1/4 inch border to preserve structure.
06 - Mash the scooped potato flesh with unsalted butter, milk, salt, and pepper until smooth and creamy. Adjust milk as needed for desired consistency.
07 - Fill each potato shell with the meat and vegetable mixture. Top with mashed potato using a spoon or pastry bag.
08 - Place stuffed potatoes on a baking sheet. Broil for 3 to 5 minutes until the top is golden brown and heated through.
09 - Garnish with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but comes together faster than you'd think, making weeknight dinners feel special without the stress.
  • The crispy, golden mashed potato topping gives you that satisfying texture contrast with every bite—textural bliss that makes you slow down and actually enjoy your food.
  • You can prep the filling hours ahead and just bake the potatoes when you're ready, which is perfect for days when life gets messy.
02 -
  • Don't try to use small or medium potatoes thinking you'll make it work—the ratio of filling to potato will be off, and you'll either have overflowing filling or underused potato.
  • If your filling is watery when you add it to the potatoes, it'll make them soggy and sad; let it simmer until it's clearly thickened before you stuff it in.
  • The mashed potato topping is what gets the golden color in the broiler, so make sure you spread it evenly and get it high enough that it actually catches some heat—buried topping stays pale.
03 -
  • Undercook the potatoes by just 5 minutes on their first bake so they're tender but still have structure when you hollow them out—overcooked potatoes become mushy and hard to work with.
  • Pat the potato skins dry with a paper towel before brushing with oil; moisture prevents that beautiful, crispy exterior from forming.
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