Shepherds Pie Baked Potato (Printable Version)

Golden baked potatoes loaded with lamb and vegetable filling, crowned with buttery mashed potato topping for ultimate comfort.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and pepper, to taste

→ Shepherd's Pie Filling

04 - 1 pound ground lamb
05 - 1 medium onion, diced
06 - 2 carrots, diced
07 - 2 cloves garlic, minced
08 - 1 cup frozen peas
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 1 cup beef or vegetable stock
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 tablespoon flour or cornstarch
15 - Salt and pepper, to taste
16 - 2 tablespoons olive oil

→ Mashed Potato Topping

17 - 2 tablespoons 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

# Directions:

01 - Preheat oven to 400°F. Scrub the russet potatoes, poke several times with a fork, rub with olive oil, and sprinkle with salt. Place directly on the oven rack and bake for 50–60 minutes, or until tender.
02 - While potatoes bake, heat olive oil in a large skillet over medium-high heat. Add the ground lamb and cook until browned, breaking it up as it cooks.
03 - Add onion, carrots, and garlic to the skillet. Sauté until vegetables are soft, 5–7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle with flour or cornstarch and cook for 1 minute.
05 - Pour in the stock and simmer until thickened, about 5 minutes. Stir in the peas. Season with salt and pepper.
06 - Once potatoes are baked, let cool slightly. Cut a slit in each potato and gently fluff the inside with a fork.
07 - Scoop or press some potato flesh from each potato, reserving in a bowl for the topping.
08 - Fill each potato with a generous amount of shepherd's pie filling.
09 - Mix the reserved potato flesh with butter, milk or cream, cheese (if using), salt, and pepper; mash until smooth.
10 - Spoon or pipe the mashed potato topping over the filled potatoes. Place on a baking sheet and broil 3–5 minutes until golden.
11 - Sprinkle with fresh parsley and serve hot.

# Expert Tips:

01 -
  • Everything you love about shepherd's pie, but each person gets their own perfectly portioned vessel
  • The potato skins get wonderfully crispy while the inside stays impossibly fluffy
  • This is the kind of meal that makes people lean in and ask what's making the house smell so good
02 -
  • Don't skip pricking the potatoes with a fork before baking I learned this the hard way when one exploded in my oven
  • Warm your milk before adding it to the mashed potatoes cold milk can make them gluey instead of creamy
  • Let the filling cool slightly before stuffing the potatoes, or the skins can get too soft and split
03 -
  • Rubbing the potato skins with olive oil and salt before baking creates that perfectly seasoned, slightly crispy exterior
  • Use a piping bag fitted with a star tip for the topping if you want these to look restaurant gorgeous
  • Let the potatoes cool for about 10 minutes after baking before you start scooping easier to handle and less likely to tear

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