Can I make Shepherd’s Pie Baked Potatoes vegetarian?

Yes! Swap the meat for lentils or a meatless crumble, and use veggie broth. Still hearty, still delicious.

How do I store leftovers?

Wrap them individually in foil and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.

Yes, but freeze before the final bake. Wrap tightly and freeze up to 2 months. When ready, bake straight from frozen at 375°F until heated through.

Shepherd’s Pie Baked Potatoes : 5 Irresistible Tips

Description

Shepherd’s Pie Baked Potatoes combines two comfort food favorites—crispy baked potatoes and hearty Shepherd’s Pie—into one irresistible, cheesy dinner. Perfect for cozy weeknights or when you need to impress with minimal effort.

Ingredients

Scale

For the Baked Potatoes:

4 large russet potatoes
1 tablespoon olive oil
½ teaspoon salt

For the Shepherd’s Pie Filling:

1 pound ground beef or lamb
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt & black pepper, to taste
¾ cup frozen peas

For the Mashed Potato Topping:

Scooped-out potato flesh (from baked potatoes)
½ cup milk
2 tablespoons butter
¼ teaspoon garlic powder
Salt & black pepper, to taste
½ cup shredded cheddar cheese (optional)

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Instructions

Preheat oven to 400°F (200°C). Scrub, prick, and rub russet potatoes with olive oil and salt. Bake 45–50 minutes until fork-tender.
While potatoes bake, brown ground beef or lamb in a skillet. Add onion, carrots, and garlic; cook 5 minutes.
Stir in tomato paste, Worcestershire, thyme, rosemary, salt, and pepper. Add broth, simmer 10 minutes until slightly thickened. Stir in peas, then remove from heat.
Slice top third off each baked potato. Scoop flesh into bowl, leaving thin shell. Mash with milk, butter, garlic powder, salt, and pepper. Stir in cheese if using.
Fill each potato with meat mixture, top with mashed potatoes, and sprinkle cheese if desired. Bake 10–15 minutes until golden. Serve warm.

Notes

Swap beef for ground turkey or lentils for a lighter version.
Filling can be made ahead and refrigerated for 24 hours.
Extra cheese on top = extra happiness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baked
Method: American Comfort Food

Nutrition

Serving Size: 1 stuffed potato
Calories: 485 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 21 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 80 mg