If you love a comforting, hearty meal with a twist, then these loaded baked potatoes with shepherd’s pie filling are going to become your new favorite dinner. Think of it as the best of both worlds—creamy, fluffy baked potatoes stuffed with a rich, savory shepherd’s pie filling that’s packed with ground beef, vegetables, and a deliciously smooth mashed potato topping. It’s cozy, filling, and absolutely packed with flavor. This dish is perfect for a weeknight dinner or when you want to impress your guests with something unique yet totally comforting.
Why You’ll Love This Recipe?
These loaded baked potatoes are like a whole meal in one! They combine the classic flavors of shepherd’s pie, but with the extra indulgence of a baked potato. The baked potato skin adds a satisfying crunch, while the inside is loaded with all the goodness of a shepherd’s pie filling. Plus, the best part is the creamy mashed potato topping that gets baked until golden brown. It’s an absolute crowd-pleaser and works perfectly as a family dinner or a fun twist on a traditional shepherd’s pie.
Ingredients
(Note: A full list of ingredients is provided below)
- Russet potatoes
- Ground beef (or lamb if you prefer the traditional shepherd’s pie flavor)
- Onion
- Carrots
- Peas
- Garlic
- Tomato paste
- Beef broth
- Worcestershire sauce
- Fresh thyme
- Mashed potatoes (prepared in advance or from leftovers)
- Salt and pepper
- Olive oil or butter for frying
Directions
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Wash your russet potatoes thoroughly, then prick them with a fork a few times to allow steam to escape while baking. Rub them with a bit of olive oil and sprinkle with salt, then place them directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, depending on the size of the potatoes, until they’re tender and easily pierced with a fork. Once done, set them aside to cool slightly while you make the shepherd’s pie filling.
Step 2: Cook the Shepherd’s Pie Filling
While the potatoes are baking, heat a large skillet over medium heat and add a little olive oil or butter. Add the ground beef (or lamb) and cook until browned, breaking it up into small pieces as it cooks. Once the meat is browned, remove any excess fat, then add the diced onion, carrots, and garlic. Cook for another 5-7 minutes, until the vegetables are tender and fragrant.
Stir in the tomato paste, Worcestershire sauce, and beef broth. Let everything simmer for about 10-15 minutes, until the mixture thickens up and becomes flavorful. Add the peas, fresh thyme, salt, and pepper to taste, and cook for another 2-3 minutes. Once done, remove the skillet from the heat and set aside.
Step 3: Prepare the Mashed Potatoes
If you don’t already have mashed potatoes ready, now’s the time to make them! You can use pre-made mashed potatoes (leftovers work great here) or make them fresh by boiling peeled potatoes until tender. Mash them with butter, milk, and a bit of salt until smooth and creamy.
Step 4: Assemble the Loaded Baked Potatoes
Once your baked potatoes are cool enough to handle, carefully slice them open down the center. Gently scoop out some of the potato flesh, leaving about half an inch around the edges to keep the skin intact. Set the scooped-out potato aside and mash it with some of the mashed potatoes you prepared earlier. You want to make sure the inside of the potato remains nice and fluffy.
Now, fill each potato skin with the shepherd’s pie filling, then top with the mashed potato mixture. Use the back of a spoon to smooth the mashed potatoes into a nice layer, and feel free to make it slightly mounded on top for extra indulgence!
Step 5: Bake and Serve
Place the stuffed potatoes back on a baking sheet and pop them into the oven for 10-15 minutes, or until the tops are golden and crispy. For a more golden finish, you can broil them for the last 2-3 minutes (just keep an eye on them to prevent burning!). Once they’re ready, serve them warm, and enjoy the ultimate comfort food.
Expert Tips and Tricks
- Don’t Overstuff: While it’s tempting to load up the potatoes with filling, make sure you leave enough space for the mashed potato topping. You want a nice balance between the filling and the creamy topping!
- Make-Ahead Option: You can prep everything ahead of time—bake the potatoes, make the filling, and mash the potatoes. When you’re ready to eat, just assemble and bake the potatoes for 10-15 minutes.
- Customize Your Filling: Add extra vegetables like corn, parsnips, or even mushrooms to the filling for added flavor and texture. You could also swap the beef for turkey or chicken for a lighter version.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Use lentils or a meat substitute (like crumbled tempeh or tofu) in place of the ground beef or lamb for a vegetarian version of this dish. You can also add extra vegetables like mushrooms or zucchini to make the filling even more hearty.
- Dairy-Free: To make this dish dairy-free, substitute the butter and milk in the mashed potatoes with olive oil and non-dairy milk. For the mashed potato topping, you could also use a vegan cream cheese or cashew cream for extra richness.
- Make It Spicy: If you love a bit of heat, add some diced jalapeños or a pinch of chili flakes to the filling for a kick of spice.
Serving and Pairing Suggestions
These loaded baked potatoes are hearty enough to be a meal on their own, but they can also pair well with a simple side salad for balance. A mixed greens salad with a tangy vinaigrette will complement the richness of the potatoes. If you want to serve a beverage alongside, a cold beer or a crisp white wine like Sauvignon Blanc works wonderfully.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop the potatoes in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in the microwave, but I recommend baking them if you want to preserve that crispy topping.
4 FAQs
1. Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes would be a great alternative for a slightly sweeter flavor and a boost of nutrients. The filling pairs wonderfully with their natural sweetness.
2. Can I use frozen vegetables in the filling?
Yes, frozen peas and carrots work just as well as fresh! Just make sure to thaw and drain them before adding them to the filling.
3. Can I make this recipe ahead of time?
Yes, you can prep the filling, mashed potatoes, and baked potatoes in advance. Just assemble and bake when you’re ready to eat. This is a great make-ahead dinner option!
4. Can I freeze the loaded baked potatoes?
Yes, you can freeze the assembled potatoes before baking. Just wrap them tightly in foil and freeze for up to 2 months. When you’re ready to bake, thaw them overnight in the fridge, then bake as usual.
Conclusion
These loaded baked potatoes with shepherd’s pie filling are the ultimate comfort food that brings all the flavors you love into one dish. They’re hearty, delicious, and customizable to fit your taste preferences. Whether you’re serving them for a casual weeknight dinner or making them for a special occasion, these potatoes are sure to impress. Enjoy every bite of this cozy, satisfying meal—you deserve it!
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Loaded Baked Potatoes with Shepherd’s Pie Filling
- Prep Time: 20 minutes
- Cook Time: 60 minutes (includes baking time for potatoes)
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Frying
- Cuisine: American, British
Description
These loaded baked potatoes with shepherd’s pie filling are a comforting and hearty meal that combines the classic flavors of shepherd’s pie with the indulgence of a baked potato. Filled with ground beef (or lamb), vegetables, and a mashed potato topping, these potatoes are crispy on the outside, creamy on the inside, and absolutely packed with flavor. Perfect for a weeknight dinner or a unique take on shepherd’s pie!
Ingredients
- 4 large Russet potatoes
- 1 lb ground beef (or lamb)
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 1/2 cup peas (frozen or fresh)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp fresh thyme
- 2 cups mashed potatoes (prepared in advance or from leftovers)
- Salt and pepper to taste
- 1–2 tbsp olive oil or butter for frying
Instructions
Step 1: Bake the Potatoes
- Preheat the oven to 400°F (200°C).
- Wash and prick the russet potatoes with a fork. Rub with olive oil and sprinkle with salt.
- Bake directly on the oven rack or on a baking sheet for 45-60 minutes, until tender and easily pierced with a fork.
- Set aside to cool slightly.
Step 2: Cook the Shepherd’s Pie Filling
- Heat a large skillet over medium heat with olive oil or butter.
- Brown the ground beef (or lamb) and break it up into small pieces. Remove excess fat.
- Add the diced onion, carrots, and garlic, and cook for 5-7 minutes until tender.
- Stir in tomato paste, Worcestershire sauce, and beef broth. Let simmer for 10-15 minutes until thickened.
- Add peas, thyme, salt, and pepper, and cook for an additional 2-3 minutes.
- Set aside.
Step 3: Prepare the Mashed Potatoes
- If needed, boil peeled potatoes until tender and mash them with butter, milk, and salt.
- Alternatively, use prepared or leftover mashed potatoes.
Step 4: Assemble the Loaded Baked Potatoes
- Slice the baked potatoes open and scoop out the flesh, leaving about half an inch around the skin.
- Mash the scooped-out potato with some of the prepared mashed potatoes.
- Fill each potato skin with the shepherd’s pie filling, then top with the mashed potato mixture.
- Smooth the mashed potatoes on top, making it slightly mounded.
Step 5: Bake and Serve
- Place the stuffed potatoes back on a baking sheet and bake for 10-15 minutes or until the tops are golden.
- For a golden finish, broil for 2-3 minutes.
- Serve warm and enjoy!
Notes
- Don’t Overstuff: Leave room for the mashed potato topping.
- Make-Ahead Option: Prep all components in advance and bake when ready.
- Customize the Filling: Add extra vegetables or swap the ground beef for turkey or chicken for a lighter version.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450-500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg