Shepherd's Pie Baked Potatoes
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Shepherd's Pie Baked Potatoes
Description
Shepherd's Pie Baked Potatoes bake whole potatoes wrapped in buttered foil with seasoning until tender. Meanwhile, a ground beef mixture is cooked with onion, carrots, garlic, and spices, thickened with flour, and enhanced with tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Frozen peas and corn are stirred in for freshness. This filling acts as the topping for the baked potatoes, which are split open and generously covered with shredded cheddar cheese.
The dish combines the soft, fluffy interior of the baked potatoes with the savory, thickened meat and vegetable topping. Sweet potatoes are especially recommended for balance of sweetness against the savory filling. It is a satisfying way to enjoy shepherd's pie flavors in an individually portioned baked potato.
For versatility, the filling can be made ahead and even kept warm in a slow cooker, adding broth as needed to maintain moisture. Adjust toppings and vegetables based on preference. Baking times may vary depending on potato size.
Ingredients
- 6 russet potato medium, or sweet potatoes
- 1 ½ pounds ground beef lean, or turkey
- ½ cup onion chopped
- 2 carrot about 1 cup, large, chopped small
- 2 cloves garlic minced or pressed through a garlic press (or 1/2 teaspoon garlic powder)
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon black pepper I use coarsely ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 2 ½ cups beef broth low sodium, or chicken broth
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ½ cup corn kernels frozen
- ½ cup peas frozen
- 1-2 cups cheddar cheese shredded sharp
Instructions
- Preheat the oven to 400 degrees F. Lay out six pieces of aluminum foil (large enough to wrap around the potatoes). Grab a cold stick of butter from the fridge, open one end, and rub butter all over the center of the foil, leaving about a 2-inch border on all sides of the foil. Sprinkle salt and pepper lightly over the butter (garlic powder would be yummy, too).
- Place a potato in the center of the butter section and roll up the foil, covering the potato completely. Pierce the potato (through the foil) about 5-6 times with the tines of a fork. Place all the potatoes in an even layer on a baking sheet and bake for an hour (more or less, until the potatoes are tender when pierced with a knife).
- While the potatoes bake, make the topping. In a large 12-inch nonstick skillet over medium heat, add the ground meat, onion, carrots, garlic, salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the vegetables are starting to soften, 5-7 minutes or so. Drain any excess grease from the mixture.
- Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano and thyme. Bring to a simmer and continue to simmer gently for 10 minutes until the mixture is thickened and the carrots are tender. If you'd like the mixture more saucy/less thick, add additional broth, as needed and simmer to warm through.
- Stir in the corn and peas and simmer until heated through. Season to taste with additional salt and pepper, if needed.
- To serve, gently unwrap the hot baked potatoes. Slice down the middle of each one to open it up (squeezing the ends in toward each other can help create somewhat of a "bowl" shape in the potato or you can dice the potato into large chunks, too). Sprinkle a little shredded cheese on the potato, top with the Shepherd's Pie filling and then more cheese, if desired. Serve immediately.
Notes
- Sweet potatoes add a pleasant sweetness that complements the savory beef mixture well.
- Prepare the meat topping ahead and keep warm in a slow cooker, adding broth if the mixture becomes too dry.
- Baking times depend on potato size; test tenderness by piercing with a knife before removing from oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 464kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 1075mg | 45% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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