Shepherds Pie Baked Potato (Print View)
Crispy baked potatoes filled with lamb and vegetable gravy, crowned with buttery mashed potato topping
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tbsp olive oil
03 - Salt and pepper to taste
→ Shepherd's Pie Filling
04 - 1 lb ground lamb
05 - 1 medium onion, diced
06 - 2 carrots, diced
07 - 2 cloves garlic, minced
08 - 1 cup frozen peas
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1 cup beef or vegetable stock
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tbsp flour or cornstarch
15 - Salt and pepper to taste
16 - 2 tbsp olive oil
→ Mashed Potato Topping
17 - 2 tbsp unsalted butter
18 - 1/4 cup milk or cream
19 - 1/4 cup shredded cheddar cheese
20 - Salt and pepper to taste
21 - Fresh parsley for garnish
# How to Make:
01 - Preheat oven to 400°F. Scrub potatoes, poke with fork, rub with olive oil, and sprinkle with salt. Bake directly on rack for 50-60 minutes until tender.
02 - Heat olive oil in large skillet over medium-high heat. Add ground lamb and cook until browned, breaking apart while cooking.
03 - Add onion, carrots, and garlic to skillet. Sauté until soft, 5-7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle with flour or cornstarch and cook 1 minute.
05 - Pour in stock and simmer until thickened, about 5 minutes. Stir in peas. Season with salt and pepper.
06 - Once baked, cool potatoes slightly. Cut slit and fluff inside with fork.
07 - Scoop potato flesh from each potato into bowl for topping.
08 - Fill each potato with generous amount of shepherd's pie filling.
09 - Mix reserved potato with butter, milk or cream, cheese, salt, and pepper; mash until smooth.
10 - Spoon or pipe mashed potato topping over filled potatoes. Place on baking sheet and broil 3-5 minutes until golden.
11 - Sprinkle with fresh parsley and serve hot.
# Expert Suggestions:
01 -
- Everything cooks in one pan or on one baking sheet, meaning less cleanup and more time to relax
- The contrast between crispy potato skin and creamy filling hits every comfort craving at once
02 -
- Letting the potatoes cool for even 5 minutes after baking makes them easier to handle without burning your fingers
- Don't skip poking the potatoes with a fork, or you might end up with potato explosion all over your oven
03 -
- Bake the potatoes a day ahead and store them in the fridge, then just reheat and stuff for a faster weeknight dinner
- Use a piping bag or zip-top bag with the corner cut off to create those fancy restaurant-style potato swirls