Loaded Baked Potatoes with Shepherd’s Pie Filling – A Comfort Food Mashup

If you love a good baked potato and you’re a fan of shepherd’s pie, then this recipe is about to become your new favorite. Loaded Baked Potatoes with Shepherd’s Pie Filling take everything delicious about both dishes—crispy-skinned potatoes, savory meat filling, and creamy mashed topping—and bring them together into one hearty, satisfying meal. It’s cozy, filling, and perfect for busy weeknights!

Why You’ll Love This Recipe

• All-in-one meal – A complete dinner stuffed into a single potato.
• Great for meal prep – Make the filling ahead and assemble when ready.
• Comfort food at its best – Creamy mashed potatoes, rich meat filling, and a crispy baked potato? Yes, please!

Ingredients

(Full list of ingredients below!)

• Russet potatoes
• Ground beef or lamb
• Onion, garlic, and carrots
• Tomato paste and Worcestershire sauce
• Beef broth
• Frozen peas
• Butter and milk for mashed topping
• Cheddar cheese (optional but delicious!)

Directions

Step 1: Bake the Potatoes

Scrub and dry the russet potatoes, then poke a few holes with a fork. Bake at 400°F for about an hour until crispy on the outside and soft inside.

Step 2: Make the Shepherd’s Pie Filling

While the potatoes bake, cook the ground beef or lamb in a pan until browned. Add the onion, garlic, and carrots and sauté until soft. Stir in tomato paste, Worcestershire sauce, and beef broth and let it simmer until thickened. Toss in frozen peas just before turning off the heat.

Step 3: Scoop and Mash

Once the potatoes are done, slice the tops open and scoop out some of the flesh, leaving a sturdy shell. Mash the scooped-out potato with butter, milk, salt, and pepper until smooth.

Step 4: Assemble and Bake

Fill each potato shell with the shepherd’s pie filling, then top with the mashed potatoes. Sprinkle some cheddar cheese on top if you like, then broil for a few minutes until golden.

Step 5: Serve and Enjoy!

Let them cool for a couple of minutes, then dig in!

Expert Tips and Tricks

• Use russet potatoes – They bake up fluffy inside and crispy outside.
• Don’t over-mash – A little texture in the mashed potatoes makes them even better.
• Want extra crisp? – Brush the potato skins with a little oil before baking.

Recipe Variations and Possible Substitutions

• Switch up the meat – Try ground turkey or even lentils for a vegetarian version.
• Add more veggies – Mushrooms, corn, or bell peppers all work well.
• Make it extra cheesy – Stir cheese into the mashed potatoes for an extra creamy topping.

Serving and Pairing Suggestions

• Serve with a green salad for a fresh contrast.
• Pair with roasted Brussels sprouts for extra veggies.
• Drizzle with gravy for even more comfort-food goodness.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually and freeze for up to 2 months.
• To reheat: Warm in the oven at 350°F until heated through, or microwave for a quick fix.

FAQs

1. Can I use sweet potatoes?
   Absolutely! It adds a delicious sweet-savory twist.
2. What’s the best way to mash the potatoes?
   A potato masher works great, but a hand mixer makes them extra smooth.
3. Can I make these ahead of time?
   Yes! Assemble the potatoes and store them in the fridge. Just bake or broil before serving.
4. Do I have to use cheese?
   Nope! They’re delicious with or without it, so it’s totally up to you.

Conclusion

These Loaded Baked Potatoes with Shepherd’s Pie Filling are the ultimate comfort food mashup. They bring together all the best parts of a classic baked potato and a hearty shepherd’s pie into one irresistible dish. Try them once, and they’ll quickly become a go-to dinner favorite!

Loaded Baked Potatoes with Shepherd’s Pie Filling – A Comfort Food Mashup

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This recipe combines the best of both worlds—crispy baked potatoes and hearty shepherd’s pie filling. Each russet potato is baked until golden and filled with a rich, savory mixture of ground meat, vegetables, and a flavorful sauce. Topped with creamy mashed potatoes and optionally finished with cheese, this dish is the perfect all-in-one comfort meal for busy weeknights.

• Author: Touria Elkoudssi
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American, British Fusion

Ingredients

Scale 1x2x3x

• 4 large russet potatoes
• 1 lb ground beef or ground lamb
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• ½ cup beef broth
• ½ cup frozen peas
• 2 tbsp butter
• ¼ cup milk (plus more as needed)
• Salt and pepper, to taste
• ½ cup shredded cheddar cheese (optional)

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Instructions

Step 1: Bake the Potatoes

1. Preheat the oven to 400°F (200°C).
2. Scrub and dry the russet potatoes, then pierce them a few times with a fork.
3. Place them directly on the oven rack or on a baking sheet and bake for about 1 hour, or until the skins are crispy and the insides are soft.

Step 2: Make the Shepherd’s Pie Filling

1. While the potatoes bake, heat a skillet over medium heat and cook the ground beef or lamb until browned. Drain excess fat if necessary.
2. Add the diced onion, garlic, and carrots. Sauté for 5 minutes until softened.
3. Stir in the tomato paste, Worcestershire sauce, and beef broth. Let simmer for 5-7 minutes until slightly thickened.
4. Add the frozen peas, stir to combine, and remove from heat.

Step 3: Prepare the Mashed Potatoes

1. When the potatoes are done, let them cool slightly before slicing the tops off.
2. Scoop out some of the potato flesh, leaving a sturdy shell.
3. In a bowl, mash the scooped-out potato with butter, milk, salt, and pepper until smooth. Add more milk if needed for a creamy consistency.

Step 4: Assemble and Bake

1. Fill each potato shell with the shepherd’s pie filling.
2. Top with a layer of the mashed potatoes.
3. Sprinkle shredded cheddar cheese on top (if using).
4. Place under the broiler for 2-3 minutes until golden brown and bubbly.

Step 5: Serve and Enjoy

Let the potatoes cool slightly before serving. Enjoy as a hearty meal on its own or with a simple side salad.

Notes

• For extra crispy skins, rub the potatoes with oil and salt before baking.
• Add a pinch of smoked paprika or thyme to the filling for more depth of flavor.
• Use Yukon Gold potatoes for a naturally creamier mashed potato topping.

Nutrition

• Serving Size: 1 stuffed potato
• Calories: 420
• Sugar: 6g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 65mg