Shepherd’s Pie Baked Potatoes
Dinners don’t get much easier than hearty Shepherd’s Pie Baked Potatoes filled with savory beef and veggies and topped with a cheesy topping—delicious!
A mouthwatering twist on the best Irish casserole, Shepherd’s Pie Baked Potatoes is an easy all-in-one dinner that’s simple to make and scrumptious to eat! They feature buttery baked potatoes topped with seasoned ground beef, sauteed veggies like onions, peas, and carrots, and finished with melty mozzarella—even your kids will love these!
An Upside Down Shepherd’s Pie Recipe!
Cottage Pie (British) or Shepherd’s Pie (Irish) is a classic dish from across the pond. It has a foundation of ground beef or lamb with mixed veggies and an upper “crust” of golden, bubbly mashed potatoes. It’s classic comfort food!
But our Shepherd’s Pie Potatoes flip this meal upside down! We start with an easy baked potato on the bottom, add a hearty, meaty, one-pan filling, and then cover the top of each one with melty mozzarella. Irresistible!
Other Recipes Like Shepherd’s Pie Potatoes!
- 20-Minute Shepherd’s Pie – a quick, easy take on the traditional dish!
- Corned Beef Shepherd’s Pie puts a tasty twist on an Irish classic!
Ingredients
Potatoes: Russet potatoes, with their high starch content, make the softest, fluffiest, tastiest baked potatoes!
Veggies: Traditionally, Shepherd’s Pie uses onions, peas, and carrots, which we’re also using here.
Meat: Ground beef is delicious, but ground turkey or lamb will also work!
Liquids: To prepare this recipe, you’ll need olive oil, unsalted butter, low-sodium beef broth, Worcestershire sauce, and a little ketchup.
Seasoning: To enhance the flavors, we’re using minced garlic, sprigs of thyme and sea salt.
Topping: Shredded mozzarella is our cheese of choice for this Shepherd’s Pie recipe, but use what your family likes best. Garnish with some freshly chopped parsley.
How to Make Shepherd’s Pie Baked Potatoes
STEP ONE: Preheat oven to 350 degrees F. Wash the potatoes and poke a few holes on all sides of the potatoes with a fork to let out steam. Brush each potato with olive oil and place them on a baking sheet. Bake for 45 minutes.
STEP TWO: While the potatoes bake, melt butter in a skillet or large pan. Add onion, garlic, and herbs and cook for 5 minutes. Add ground meat and salt and cook until browned, chopping the meat finely as you go.
STEP THREE: Add the beef broth, ketchup, and Worcestershire and bring to a simmer. Reduce the heat to medium-low and cook until the sauce thickens. Add the peas and carrots and cook long enough to heat them through.
STEP FOUR: Remove the potatoes from the oven (now set the oven to broil) and allow them to cool slightly before cutting them in half. Once cut, fluff the insides with a fork, but leave a solid potato edge inside the skin.
STEP FIVE: Spoon the filling evenly over each potato, sprinkle cheese across the tops, and broil until the cheese is melted and golden.
STEP SIX: Remove from the oven and serve with a garnish of fresh parsley. It’s an entire yummy meal by itself!
Tips for Success
- Russet potatoes make the BEST baked potatoes!
- By substituting it, you can substitute ground lamb for the beef to make it extra special for St. Patrick’s Day—or any day.
- This recipe is gluten-free. If your Worcestershire sauce is gluten-free, be sure to check the labels.
- Add a splash of red wine to the ground beef (and a sprinkle of cornstarch to thicken it up) for additional flavor.
- Green beans and/or corn make nice veggie additions or substitutions.
- For extra nutrition, Shepherd’s Pie Potatoes are surprisingly delicious on sweet and baked potatoes!
What is Shepherd’s Pie?
Shepherd’s Pie originated during the great potato famine in Ireland when cooks couldn’t afford to waste a single morsel of leftover food. Over the years, the recipe has become commonplace as the ultimate Irish comfort food.
The traditional dish starts with a ground meat base. (Shepherd’s Pie from Ireland often uses lamb, while Cottage Pie from England mostly uses beef. Otherwise, the recipes are almost identical.) Garden-fresh or leftover vegetables are added, and mashed potatoes are used as a topping or upper crust.
Can I Make Shepherd’s Pie Potatoes in Advance?
Yes, up to 3 days ahead, but it’s best done in sections. Bake the potatoes, allow them to cool, then seal them. Make the meat filling according to the instructions, allow it to cool, and store it in an air-tight container. You can even grate the cheese and place it in a zip-top bag. When you’re ready to eat, rewarm the potatoes and the filling (potatoes can be rewarmed in the oven or microwave, filling in the microwave or on the stove.) Add the filling to the potatoes, top with grated cheese, and run under the broiler long enough for the cheese to get melty and golden. The reheating process should only take 10 minutes.
Other Brilliant Baked Potato Recipes!
- Fully Loaded Twice-Baked Potatoes
- Bacon Jalapeno Popper Twice Baked Potatoes
- Baked Potato Salad
- Loaded Potato Nachos
- Bacon Jalapeno Baked Potato Soup
- Loaded Potato Skins
Shepherd’s Pie Baked Potatoes
Ingredients
- 4 Russet potatoes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion peeled and diced
- 4 cloves garlic minced
- 1 tablespoon fresh parsley chopped (plus more for garnish)
- 5 sprigs fresh thyme leaves removed and chopped
- 1 pound extra lean ground beef
- ½ teaspoon salt
- 1 cup low-sodium beef broth
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas and carrots thawed
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350 degrees F. Poke some holes on both sides of each potato with a fork and brush them with oil. Place the potatoes on a baking sheet and bake for 45 minutes or until fork tender.
- Remove the potatoes from the oven and allow them to cool slightly before carefully cutting each one in half. Use a fork to fluff the inside of each potato, but leave a solid wall about ¼ inch thick all around.
- Melt the butter in a large skillet over medium heat. Once melted, add the onion, garlic, parsley, and thyme. Cook for 5 minutes, stirring frequently.
- Add the ground beef and salt to the skillet. Cook until the beef is no longer pink, breaking up the meat as it cooks.
- Pour in the beef broth, ketchup, and Worcestershire and bring to a simmer. Reduce the heat to medium-low and allow the sauce to cook down and thicken. Once all the liquid is absorbed, stir in the peas and carrots and cook until the veggies are warmed through.
- Spoon as much filling as you can on top of each potato, and then sprinkle 2 tablespoons of cheese over each potato.
- Turn the oven to broil and cook until the cheese is melted. Garnish with freshly chopped parsley before serving warm.
