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Shepherd’s Pie Stuffed Potatoes Recipe

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Shepherd’s Pie Stuffed Potatoes combine the classic comforting flavors of shepherd’s pie with the convenience of baked potatoes. Savory ground beef, aromatic onions, garlic, and mixed vegetables simmered in a rich gravy are nestled inside fluffy baked russet potatoes and topped with creamy mashed potato, creating a hearty and satisfying meal perfect for any occasion.

Ingredients

Potatoes

  • 6-8 large russet potatoes

Meat Filling

  • 1 lb ground beef (80/20)
  • 1 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon crushed dried rosemary
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock

Mashed Potato Topping

  • ½ cup salted butter, melted
  • ⅔ cup milk
  • ¼ cup sour cream
  • 1 teaspoon kosher salt

Instructions

  1. Prep Potatoes: Scrub the russet potatoes well and poke holes all over with a fork. Bake them in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until the potatoes are tender when pierced with a fork. Let them cool enough to handle.
  2. Cook Beef Mixture: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary. Add the finely diced onion and minced garlic, cooking until softened and fragrant.
  3. Season and Flavor: Stir in dried rosemary, thyme, kosher salt, black pepper, tomato paste, and Worcestershire sauce. Mix well to coat the beef and vegetables thoroughly.
  4. Add Vegetables and Thicken: Stir in the frozen mixed vegetables and cook for 2-3 minutes. Sprinkle the all-purpose flour over the mixture and stir to combine, cooking for another minute to cook out the raw flour taste. Gradually pour in the beef stock while stirring to create a thickened gravy. Simmer until the mixture is thick and bubbly, about 5 minutes.
  5. Prepare Mashed Potato Topping: Slice the cooled baked potatoes in half lengthwise and carefully scoop out most of the potato flesh into a bowl, leaving a thin shell intact. Mash the scooped potato with melted butter, milk, sour cream, and kosher salt until creamy and smooth.
  6. Assemble Stuffed Potatoes: Spoon the beef and vegetable mixture evenly into the hollowed potato shells. Top each filled potato with a generous layer of the creamy mashed potato mixture, smoothing it over with a spoon or piping it decoratively if desired.
  7. Bake to Finish: Place the stuffed potatoes on a baking sheet and bake in the oven at 375°F (190°C) for 15-20 minutes, or until the tops are slightly golden and heated through.
  8. Serve: Remove from the oven and let cool slightly before serving. Enjoy the comforting, hearty meal as a filling dinner or lunch option.

Notes

  • You can substitute ground lamb for ground beef to keep it more traditional to shepherd’s pie.
  • Feel free to use any frozen vegetable mix you prefer or fresh finely diced vegetables.
  • For extra creaminess, add a bit of cream cheese to the mashed potato topping.
  • Make ahead tip: Prepare the beef mixture and mashed potatoes in advance, then assemble and bake when ready to serve.
  • To save time, bake potatoes in the microwave but the oven baking gives better texture.

Find it online: https://justsosavory.com/shepherds-pie-stuffed-potatoes-recipe/