Shepherds Pie Baked Potato (Printable)

Hearty lamb and vegetable filling in rich gravy, stuffed inside fluffy baked potatoes with golden mashed potato crust.

# What You'll Need:

→ Potatoes

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

→ Shepherd's Pie Filling

04 - 1 pound ground lamb
05 - 1 medium onion, diced
06 - 2 carrots, diced
07 - 2 cloves garlic, minced
08 - 1 cup frozen peas
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 1 cup beef or vegetable stock
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 tablespoon all-purpose flour or cornstarch
15 - 2 tablespoons olive oil
16 - Salt and black pepper to taste

→ Mashed Potato Topping

17 - 2 tablespoons unsalted butter
18 - 1/4 cup milk or heavy cream
19 - 1/4 cup shredded cheddar cheese
20 - Salt and black pepper to taste
21 - Fresh parsley for garnish

# How To Make It:

01 - Preheat oven to 400°F. Scrub the russet potatoes thoroughly, poke several times with a fork, rub with olive oil, and sprinkle with salt. Place directly on the oven rack and bake for 50-60 minutes until tender throughout.
02 - While potatoes bake, heat olive oil in a large skillet over medium-high heat. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks, approximately 6-8 minutes.
03 - Add diced onion, carrots, and minced garlic to the skillet with the browned lamb. Sauté until vegetables are softened, 5-7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Sprinkle flour or cornstarch over the mixture and cook for 1 minute, stirring constantly to remove raw flour taste.
05 - Pour in the beef or vegetable stock and bring to a simmer. Cook until the mixture thickens nicely, about 5 minutes. Stir in frozen peas and season with salt and pepper to taste. Remove from heat.
06 - Once baked potatoes are cool enough to handle, cut a slit in the top of each potato and gently fluff the interior with a fork, being careful not to tear the skins.
07 - Scoop out approximately one-third of the flesh from each potato, reserving in a mixing bowl. Add butter, milk or cream, cheddar cheese if using, salt, and pepper. Mash until smooth and creamy.
08 - Fill each potato cavity generously with the shepherd's pie filling, packing lightly but not overflowing.
09 - Spoon or pipe the mashed potato mixture over the filling of each stuffed potato. Place on a baking sheet and broil for 3-5 minutes until the topping is golden brown and slightly crisp.
10 - Remove from oven, sprinkle with freshly chopped parsley, and serve immediately while hot.

# Expert Suggestions:

01 -
  • You get all the cozy comfort of shepherd's pie with the crispy skin bonus of a baked potato
  • The individual portions mean everyone gets that coveted golden crust edge
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Poking holes in the potatoes before baking prevents them from exploding in your oven
  • Letting the filling cool slightly before spooning into the potatoes makes everything easier to handle
  • Watch closely under the broiler because the cheese can go from golden to burnt in seconds
03 -
  • Use a piping bag fitted with a large star tip for restaurant-looking mashed potato swirls
  • Warm your serving plates in the oven for 5 minutes so the potatoes stay hot longer
  • Leftover filling makes an incredible quick hash the next morning with a fried egg on top

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