These Loaded Baked Potatoes with Shepherd’s Pie Filling combine two comfort food favorites into one delicious meal. Crispy baked potatoes are stuffed with a hearty, savory ground beef and vegetable mixture, then topped with creamy mashed potatoes and melted cheese. Perfect for a cozy dinner or meal prep, these stuffed potatoes are a fun and satisfying twist on classic shepherd’s pie.
Personal Story & Background:
Shepherd’s pie has always been one of my favorite comfort foods, but sometimes I crave something a little easier to portion and serve. That’s when I discovered the magic of stuffing the filling into baked potatoes! This dish takes all the flavors of a traditional shepherd’s pie—savory ground beef, tender vegetables, creamy mashed potatoes—and packs them into a crispy baked potato shell. It’s a fantastic way to enjoy a hearty meal with minimal effort, and the individual portions make it perfect for meal prep or entertaining guests.
Ingredient Notes:
- Russet Potatoes – The best choice for baking because of their fluffy interior and sturdy skin.
- Ground Beef or Lamb – Traditional shepherd’s pie uses lamb, but beef works just as well. You can also use ground turkey for a lighter option.
- Vegetables – A mix of onions, carrots, peas, and corn adds texture and sweetness.
- Worcestershire Sauce – Adds a deep umami flavor that enhances the meat filling.
- Mashed Potatoes – Creamy mashed potatoes act as the classic topping; you can use homemade or leftover mashed potatoes.
- Cheese – Shredded cheddar or parmesan adds an extra layer of flavor when baked.
- Seasonings – Salt, pepper, garlic powder, and thyme give the filling a warm and savory taste.
Substitutions:
- Swap ground beef for lentils or a plant-based meat alternative for a vegetarian version.
- Try sweet potatoes instead of russet potatoes for a sweeter, nutrient-rich variation.
- Use dairy-free butter and cheese for a dairy-free option.
Step-by-Step Instructions:
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the russet potatoes, poke holes in them with a fork, and bake directly on the oven rack or a baking sheet for 45-60 minutes until tender. Set aside to cool slightly.
Step 2: Prepare the Shepherd’s Pie Filling
In a large skillet over medium heat, cook the ground beef (or lamb) until browned. Drain excess fat. Add chopped onions, carrots, peas, and corn, cooking until softened (about 5 minutes). Stir in Worcestershire sauce, garlic powder, thyme, salt, and pepper. Pour in 1/4 cup of beef broth and simmer for a few minutes until thickened.
Step 3: Make the Mashed Potatoes
If not using leftovers, peel and boil potatoes until fork-tender. Mash with butter, milk, salt, and pepper until smooth and creamy.
Step 4: Assemble the Stuffed Potatoes
Slice each baked potato in half lengthwise. Scoop out the insides, leaving a thin layer of potato around the skin. Mix the scooped-out potato into the mashed potatoes. Fill each potato shell with the meat mixture, then top with mashed potatoes and shredded cheese.
Step 5: Bake Until Golden
Place the stuffed potatoes on a baking sheet and bake at 400°F for 10-15 minutes, until the cheese is melted and the tops are lightly golden.
Expert Tips for the Best Results:
- For crispy potato skins, brush them with a little olive oil before baking.
- To save time, use leftover mashed potatoes or pre-cooked ground beef.
- Let the potatoes cool slightly before scooping to avoid tearing the skin.
Serving Suggestions:
- Serve with a simple green salad or roasted vegetables for a complete meal.
- Garnish with fresh parsley, chives, or a dollop of sour cream for extra flavor.
Storage and Reheating Tips:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze stuffed potatoes before baking for up to 2 months. Bake from frozen at 375°F for 45 minutes.
- Reheat: Warm in the oven at 350°F for 10-15 minutes or microwave for a quicker option.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! Assemble the stuffed potatoes and refrigerate them until ready to bake.
Can I use instant mashed potatoes?
Absolutely! While homemade mashed potatoes offer the best flavor, instant mashed potatoes can work in a pinch.
What other cheeses can I use?
Try gruyere, mozzarella, or gouda for a different flavor twist.
Conclusion:
These Loaded Baked Potatoes with Shepherd’s Pie Filling are the perfect blend of two classic comfort foods. They’re easy to make, packed with flavor, and great for meal prep. Whether you’re looking for a cozy dinner or a fun way to serve shepherd’s pie, this recipe is a winner. Try them out and let me know your favorite variations!
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Loaded Baked Potatoes with Shepherd’s Pie Filling
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 servings (adjusted from 6 servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
- Diet: Gluten Free
Description
These Loaded Baked Potatoes with Shepherd’s Pie Filling combine two comfort food favorites into one delicious meal. Crispy baked potatoes are stuffed with a hearty ground beef and vegetable mixture, then topped with creamy mashed potatoes and melted cheese. Perfect for a cozy dinner or meal prep, these stuffed potatoes put a fun twist on classic shepherd’s pie.
Ingredients
For the Baked Potatoes:
- 6 large russet potatoes
- 1 tbsp olive oil (optional, for crispy skins)
- 1/2 tsp salt
For the Shepherd’s Pie Filling:
- 1 1/2 lbs ground beef (or ground lamb)
- 3/4 cup diced onion
- 3/4 cup diced carrots
- 3/4 cup frozen peas
- 3/4 cup corn kernels
- 1 1/2 tbsp Worcestershire sauce
- 1 1/2 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/3 cup beef broth (or water)
For the Mashed Potatoes:
- 3 cups mashed potatoes (from about 6 medium potatoes)
- 1/3 cup butter
- 3/4 cup milk (or cream)
- 1/2 tsp salt
- 1/4 tsp black pepper
For Topping:
- 1 1/2 cups shredded cheddar cheese
- Chopped chives or parsley (optional)
Instructions
-
Bake the Potatoes:
- Preheat oven to 400°F (200°C).
- Scrub potatoes, poke holes with a fork, and rub with olive oil and salt (optional).
- Bake directly on the oven rack or a baking sheet for 50-60 minutes, until fork-tender.
-
Prepare the Shepherd’s Pie Filling:
- In a large skillet, cook ground beef over medium heat until browned; drain excess fat.
- Add onions, carrots, peas, and corn. Cook for about 5 minutes until softened.
- Stir in Worcestershire sauce, garlic powder, thyme, salt, and pepper.
- Pour in beef broth and simmer for 3-5 minutes until slightly thickened.
-
Make the Mashed Potatoes:
- If not using leftovers, peel and boil potatoes until fork-tender.
- Mash with butter, milk, salt, and pepper until smooth.
-
Assemble the Stuffed Potatoes:
- Slice each baked potato in half lengthwise. Scoop out the insides, leaving a thin layer of potato around the skin.
- Mix the scooped-out potato into the mashed potatoes.
- Fill each potato shell with the shepherd’s pie filling.
- Top with mashed potatoes and shredded cheese.
-
Bake Until Golden:
- Place the stuffed potatoes on a baking sheet and bake at 400°F for 10-15 minutes, until the cheese is melted and slightly golden.
- Garnish with chopped chives or parsley (optional) and serve hot.
Notes
- Make Ahead: Assemble the stuffed potatoes and refrigerate until ready to bake.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze assembled, unbaked potatoes for up to 2 months; bake from frozen at 375°F for 45 minutes.
- Vegetarian Option: Substitute ground beef with lentils or plant-based meat and use vegetable broth.
- Cheese Variations: Try gruyere, mozzarella, or gouda for a different flavor twist.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 80mg
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