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–+ servings
Shepherd’s Pie Baked Potato

Shepherd's Pie Baked Potato: Comfort Food Done Right

A delightful twist on a classic favorite combining shepherd's pie with baked potatoes—perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Starchy potatoes provide the perfect fluffy texture.
  • 2 tablespoons Olive Oil Helps achieve a golden-brown finish.
For the Filling
  • 1 pound Ground Beef or Lamb Can be swapped with turkey or plant-based meat.
  • 1 medium Diced Onion Essential for developing flavor.
  • 2 cups Frozen Mixed Vegetables (peas, carrots, corn) full of nutrients.
  • 2 cloves Minced Garlic Adds depth to every bite.
  • 2 tablespoons Tomato Paste Riches up the filling.
  • 1 cup Beef Broth Keeps the mixture moist and flavorful.
For the Mashed Topping
  • 4 tablespoons Unsalted Butter Ensures creamy mashed potatoes.
  • 1/2 cup Milk Any kind adds creaminess.
  • to taste Salt Key to enhancing flavors.
  • to taste Pepper Adjust according to taste preferences.
  • 1 cup Shredded Cheddar Cheese Optional for a cheesy finish.
  • 1/4 cup Chopped Fresh Parsley To garnish.

Equipment

  • Oven
  • skillet
  • baking sheet
  • fork

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Scrub the potatoes under cold water, pierce several times with a fork, rub with olive oil, and place on a baking sheet. Bake for about 50 minutes or until tender.
  2. In a skillet, heat a splash of olive oil over medium heat. Add ground beef or lamb and cook until browned, about 5–7 minutes. Stir in diced onion and sauté for 3 minutes until softened.
  3. Add minced garlic and cook for 1 minute. Stir in tomato paste, frozen vegetables, and beef broth. Simmer for about 5 minutes, seasoning with salt and pepper.
  4. Once the potatoes are baked, let them cool slightly. Cut a slit along the top of each potato and scoop out some flesh, mashing it with butter and milk until creamy.
  5. Fill each potato shell with the savory mixture, topping with the creamy mashed potato. Sprinkle cheese on top if desired.
  6. Return to the oven for about 10 minutes until tops are golden brown and cheese is melted.
  7. Garnish with chopped parsley and serve hot.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 700mgPotassium: 850mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 20mg

Notes

This dish merges the hearty filling of shepherd's pie with the convenience of baked potatoes.

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