Shepherds Pie Baked Potato (Printable Version)

Hearty lamb and vegetable filling nestled in fluffy baked potatoes with creamy mashed topping

# What You Need:

→ Baked Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and black 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 all-purpose flour or cornstarch
15 - Salt and black pepper to taste
16 - 2 tablespoons olive oil

→ Mashed Potato Topping

17 - 2 tablespoons unsalted butter
18 - 1/4 cup whole milk or heavy cream
19 - 1/4 cup shredded cheddar cheese
20 - Salt and black pepper to taste
21 - Fresh parsley for garnish

# How to Make It:

01 - Preheat oven to 400°F. Scrub potatoes clean, poke several times with a fork, rub with olive oil, and season generously with salt. Place directly on oven rack and bake for 50-60 minutes until tender when pierced.
02 - While potatoes bake, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground lamb and cook until browned, breaking up with a spoon as it cooks, approximately 7-8 minutes.
03 - Add diced onion, carrots, and minced garlic to the browned lamb. Sauté until vegetables are softened and onions are translucent, 5-7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Sprinkle flour or cornstarch over the mixture and cook for 1 minute, stirring constantly to eliminate raw flour taste.
05 - Pour in beef or vegetable stock and bring to a simmer. Cook until gravy thickens nicely, about 5 minutes. Stir in frozen peas and season with salt and pepper to taste. Remove from heat.
06 - Once baked potatoes are cool enough to handle, cut a lengthwise slit in each. Gently fluff the interior flesh with a fork, being careful not to tear the potato skins.
07 - Scoop out approximately one-third of the flesh from each potato, transferring to a mixing bowl. Keep the potato skins intact on the baking sheet.
08 - Spoon a generous amount of shepherd's pie filling into each prepared potato, packing lightly and mounding slightly above the skin.
09 - Add butter, milk or cream, shredded cheddar cheese, salt, and pepper to the reserved potato flesh. Mash until smooth and creamy, adjusting consistency with additional milk if needed.
10 - Spoon or pipe the mashed potato mixture over the filled potatoes, creating a decorative swirl if desired. Place potatoes on a baking sheet and broil for 3-5 minutes until topping is golden brown and lightly crisped.
11 - Remove from oven and sprinkle with freshly chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • You get that incredible crispy potato skin situation paired with rich, savory meat filling in every single bite
  • Its basically the dinner equivalent of a warm hug on a cold night but looks fancy enough for company
02 -
  • Poke holes in your potatoes before baking or they will absolutely explode in your oven
  • Let the potatoes cool just enough to handle or you will burn your fingers trying to stuff them
03 -
  • Use a piping bag for the potato topping if you want that restaurant-style swirl
  • Place a baking sheet on the rack below to catch any bubbling over incidents

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