Description: These Shepherd’s Pie Baked Potatoes combine the comfort of shepherd’s pie with the simplicity of a baked potato! Fluffy potatoes are loaded with savory ground beef, vegetables, and a layer of creamy mashed potatoes, then baked to golden perfection. A cozy and satisfying meal!
Ingredients
- 4 large russet potatoes
- 1 lb (450g) ground beef
- 1 cup (150g) frozen mixed vegetables (peas, carrots, and corn)
- 1/2 cup (120ml) beef broth
- 1/4 cup (60ml) milk (for mashed potatoes)
Fluffy baked potatoes meet a hearty shepherd’s pie filling, creating the ultimate comfort food in every bite!

Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and pierce the potatoes with a fork. Bake directly on the oven rack for 50–60 minutes, or until tender.
- Prepare the Filling: While the potatoes bake, brown the ground beef in a skillet over medium heat. Drain any excess fat. Add frozen vegetables, beef broth, 1 tbsp tomato paste, and season with salt and pepper. Simmer for 5 minutes until thickened.
- Mash the Potato Centers: When the potatoes are done, slice them lengthwise and scoop out most of the center into a bowl, leaving a sturdy shell. Mash the scooped potato with milk, butter, and a pinch of salt.
- Assemble: Spoon the beef and vegetable mixture into each potato shell. Top with a layer of mashed potatoes, spreading evenly.
- Bake Again: Place the stuffed potatoes on a baking sheet and bake for an additional 15 minutes, or until the tops are golden and slightly crisp.
- Serve: Garnish with fresh parsley and serve warm.
Tips
- For extra flavor, sprinkle shredded cheese over the mashed potatoes before the final bake.
- Use ground turkey or lamb as a substitute for beef.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information (Per Stuffed Potato, Approx. 4 Servings)
- Calories: 400
- Protein: 25g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 5g
- Sodium: 600mg
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