Shepherds Pie Baked Potato (Print Version)
Fluffy baked potatoes loaded with seasoned lamb and vegetables in rich gravy, crowned with golden mashed potato topping.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tbsp olive oil
03 - Salt and pepper, to taste
→ Shepherd's Pie Filling
04 - 1 lb ground lamb (or beef)
05 - 1 medium onion, diced
06 - 2 carrots, diced
07 - 2 cloves garlic, minced
08 - 1 cup frozen peas
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1 cup beef or vegetable stock (gluten-free if needed)
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tbsp flour or cornstarch for thickening
15 - Salt and pepper, to taste
16 - 2 tbsp olive oil
→ Mashed Potato Topping
17 - 2 tbsp unsalted butter
18 - 1/4 cup milk or cream
19 - 1/4 cup shredded cheddar cheese (optional)
20 - Salt and pepper, to taste
21 - Fresh parsley, for garnish
# How to Cook:
01 - Preheat oven to 400°F. Scrub russet potatoes, poke several times with a fork, rub with olive oil, and sprinkle with salt. Place directly on oven rack and bake for 50-60 minutes until tender.
02 - While potatoes bake, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook until browned, breaking it up as it cooks.
03 - Add onion, carrots, and garlic to the skillet. Sauté until vegetables are soft, 5-7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle with flour or cornstarch and cook for 1 minute.
05 - Pour in stock and simmer until thickened, about 5 minutes. Stir in peas and season with salt and pepper.
06 - Once baked, let potatoes cool slightly. Cut a slit in each and gently fluff the inside with a fork.
07 - Scoop or press some potato flesh from each potato, reserving in a bowl for the topping.
08 - Fill each potato with a generous amount of shepherd's pie filling.
09 - Mix reserved potato flesh with butter, milk or cream, cheese if using, salt, and pepper; mash until smooth.
10 - Spoon or pipe mashed potato topping over filled potatoes. Place on baking sheet and broil 3-5 minutes until golden.
11 - Sprinkle with fresh parsley and serve hot.
# Expert Advice:
01 -
- Everything you love about classic shepherd's pie but in adorable individual portions
- The baked potato skins get perfectly crispy while the inside stays impossibly fluffy
- This is the kind of meal that makes people feel instantly taken care of
02 -
- Don't skip poking holes in the potatoes before baking or they might explode in your oven
- The filling can be made ahead of time and reheated, which actually makes the flavors develop better
- Let the potatoes cool just enough to handle but still warm when you scoop them
03 -
- Rubbing the potatoes with oil and salt before baking creates the most delicious crispy skin
- Letting the gravy simmer a few minutes longer than you think necessary makes it richer and more flavorful
- Using a piping bag for the topping makes these look restaurant-worthy with minimal effort