Shepherd's Pie Baked Potatoes
Shepherd's Pie Baked Potatoes are such a fun dinner twist! I love how tender the potatoes are, with a crispy skin and a hearty beef filling baked with a quick cheesy potato mash.
Servings: 6 people
Calories: 735kcal
Equipment
- Food processor for finely dicing the vegetables
Ingredients
For the baked potatoes:
- 6 medium russet potatoes all about the same size
- Olive oil
- Salt and pepper
For the filling:
- 1 pound ground beef 80/20 (20 percent fat)
- ½ a medium onion finely diced
- 1 medium carrot finely diced
- 1 stalk celery finely diced
- 4 cloves minced garlic
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup canned diced tomatoes preferably fire-roasted
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth plus more as needed
- ½ cup frozen green peas
For the rest
- 6 tablespoons unsalted butter for potatoes plus more to taste
- 1 cup freshly shredded cheddar cheese divided
- 3 tablespoons whole milk or half-and-half plus more as needed
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F.
- Bake the potatoes: Wash and scrub the potatoes clean. Poke the potatoes all over with a paring knife or fork. Rub them with a coating of oil and salt. Arrange them in a 9x13 ceramic baking pan and bake uncovered for 1 hour or a little longer until tender in the center, turning them halfway through.
- Cook the beef: Meanwhile, in a large deep pan, cook the ground beef until browned and cooked through, breaking it apart. If there’s excess fat, absorb it with paper towel. Remove from the pan and set aside.
- Cook the veggies and aromatics: In the same pan, heat a few drizzles of olive oil and sauté the finely diced onions, carrots, celery for about 5 minutes until softened. Then, add minced garlic, thyme, and rosemary for another 2 minutes until fragrant.
- Add flavor boosters: Stir in the flour and stir to coat. Then, add tomato paste, canned diced tomatoes, and Worcestershire sauce. Combine.
- Finish the meat filling: Return the cooked beef, then stir in the beef broth, stirring to dissolve any lumps. Season with salt and pepper to taste. Simmer for 20 minutes uncovered, stirring occasionally until thickened. Stir in the green peas and parsley at the end.
- Cut open the potatoes: Using a pairing knife, cut open the baked potatoes without going all the way through (I cut two perpendicular lines, like a cross). To each, add 1 tablespoon of butter, and season with salt. and pepper. Press it gently to mash the flesh.
- Quick mash: From each potato, scoop out about 3 tablespoons of the mash and transfer to a bowl. Mix with the remaining ½ cup of the shredded cheese and 2-3 tablespoons of milk, or as needed. Season with salt and pepper.
- Assemble: Generously spoon over the meat filling over the baked potatoes. Then, top with the prepared mash and sprinkle the remaining ½ cup of cheddar cheese on top evenly.
- Bake: Return to the oven at 400°F for another 15 minutes until melted on top. Garnish with parsley.
Notes
- Russet potatoes are best. Don’t substitute. Use medium ones, similarly sized. You can start baking the potatoes separately earlier in the day since they take about 1 hour.
- Do not wrap the potatoes in foil, so the skins stay sturdy and crispy. Bake uncovered, turning halfway.
- Easier veggie prep: Pulse the onion, carrots, and celery finely in a food processor so they melt into the beef filling.
- Filling consistency: The filling must be thick and saucy so it doesn't soak through or slide off the potato. If too thin, simmer longer uncovered or stir in a flour slurry.
- Cheese: Freshly grated for best texture is recommended.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Make ahead: Cook the beef filling 2–3 days in advance and warm on the stovetop before assembling. Potatoes can be baked in advance.
- The fully assembled dish can sit in the fridge overnight before final baking, but the bottom skins may lose crispness.
- Freezing: Cool complete, assemble, then wrap each tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Bake at 375°F loosely covered with foil for 25-30 minutes until hot. The microwave oven works well for smaller portions.
- Vegetables: Add-ins include mushrooms, corn, zucchini, or leafy greens.
- Cheese: Substitute cheddar with Gouda, Colby Jack, or Monterey Jack.
- Replace milk with half-and-half or heavy cream for a richer mash.
- If using dried herbs instead of fresh, reduce the amount to 1/3
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 735kcal | Carbohydrates: 49g | Protein: 25g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 857mg | Potassium: 1383mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2774IU | Vitamin C: 25mg | Calcium: 229mg | Iron: 5mg