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
Units
Scale
- 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