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Shepherd’s Pie Baked Potato – Hearty, Comforting & Packed with Flavor!

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This Shepherd’s Pie Baked Potato combines the comforting flavors of a classic shepherd’s pie with the hearty appeal of a baked potato. Filled with savory ground beef, tender vegetables, and topped with creamy mashed potatoes and melted cheese, it’s a complete meal in one delicious package.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 large russet potatoes
  • 1 lb ground beef (or ground turkey for a lighter version)
  • 1 cup frozen peas and carrots mix
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 cup beef broth (or chicken broth as an alternative)
  • 2 tablespoons butter
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean, dry, and prick with a fork. Rub with olive oil and sprinkle with salt. Place on a baking sheet or directly on the rack. Bake for 50–60 minutes until skins are crisp and insides are soft.
  2. While potatoes bake, heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent. Stir in garlic and cook for one minute.
  3. Add ground beef (or turkey) to the skillet and cook until browned, breaking it into small crumbles. Drain excess fat if needed.
  4. Stir in tomato paste, mixing well. Add peas and carrots, followed by the broth. Bring to a simmer and cook for 8–10 minutes until the mixture thickens slightly. Season with salt and pepper.
  5. Remove potatoes from oven. Let cool slightly, then slice lengthwise without cutting through completely. Gently scoop out most of the potato flesh into a bowl, leaving sturdy shells.
  6. Mash the scooped potato flesh with butter and warm milk until creamy. Add salt and pepper to taste.
  7. Fill potato shells with the meat and vegetable mixture. Top each with mashed potatoes, spreading evenly. Sprinkle with cheddar cheese.
  8. Return filled potatoes to the oven at 375°F (190°C) for 15–20 minutes, until cheese melts and topping turns golden.
  9. Remove from oven, garnish with parsley, and serve warm.

Notes

Use ground turkey instead of ground beef for a lighter version.

Lentils or plant-based protein can make this dish vegetarian.

Add corn, green beans, or mushrooms for extra vegetables.

Sour cream or Greek yogurt can make mashed potatoes extra creamy.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 1 hour 20 minutes

Find it online: https://recipesmars.com/2025/08/shepherds-pie-baked-potato-hearty-comforting-packed-with-flavor/