Shepherds Pie Baked Potato (Print Version)

Russet potatoes stuffed with savory ground beef, vegetables, and topped with creamy mashed potatoes for ultimate comfort.

# Ingredients:

→ For the Baked Potatoes

01 - 4 large russet potatoes
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt

→ For the Shepherd's Pie Filling

04 - 1 pound ground beef or ground lamb
05 - 1 small onion, diced
06 - 2 carrots, diced
07 - 2 cloves garlic, minced
08 - 1 cup beef broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon Worcestershire sauce
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried rosemary
13 - Salt and black pepper, to taste
14 - ¾ cup frozen peas

→ For the Mashed Potato Topping

15 - ½ cup milk
16 - 2 tablespoons butter
17 - ¼ teaspoon garlic powder
18 - Salt and black pepper, to taste
19 - ½ cup shredded cheddar cheese (optional)

# Steps:

01 - Preheat oven to 400°F (200°C). Scrub the russet potatoes, pat dry, and prick each one a few times with a fork. Rub with olive oil and salt, then place directly on the oven rack or a baking sheet. Bake for 45-50 minutes, or until fork-tender.
02 - While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef or lamb and cook until browned, breaking it apart with a spoon. Drain excess grease if needed. Stir in the onion, carrots, and garlic. Cook for 5 minutes until softened. Add the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well. Pour in the beef broth and simmer for 10 minutes until the mixture thickens slightly. Stir in the frozen peas, then remove from heat.
03 - Once the potatoes are baked, carefully slice off the top third of each potato. Scoop out most of the fluffy potato (leave a thin layer inside the skin) into a mixing bowl. Mash the potatoes with milk, butter, garlic powder, salt, and pepper until smooth. Stir in shredded cheese if using.
04 - Spoon the Shepherd's Pie filling into each hollowed-out baked potato. Top with a generous scoop of mashed potatoes. If desired, sprinkle with extra cheese.
05 - Place the stuffed potatoes back on the baking sheet. Bake at 400°F for 10-15 minutes, or until the tops are lightly golden. Serve warm.

# Notes:

01 - Rubbing the potatoes with olive oil and salt before baking makes the skins extra crispy and flavorful.
02 - Leave a thin layer of potato inside the skin to help the potato hold its shape after stuffing.
03 - The Shepherd's Pie filling and mashed potatoes can be made up to 2 days in advance for easy assembly.

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