Shepherds Pie Baked Potatoes (Printable)
Hearty lamb filling stuffed inside fluffy baked potatoes, crowned with buttery mashed potato topping and broiled until golden.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper
→ 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 - 2 tablespoons olive oil
→ Mashed Potato Topping
16 - 2 tablespoons unsalted butter
17 - 1/4 cup milk or heavy cream
18 - 1/4 cup shredded sharp cheddar cheese
19 - Salt and freshly ground black pepper
20 - Fresh parsley, chopped for garnish
# Steps:
01 - Preheat oven to 400°F. Scrub russet potatoes thoroughly and pierce several times with a fork. Rub each potato with olive oil and season generously with salt. Place directly on oven rack and bake for 50–60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook until browned, breaking apart with a wooden spoon as it cooks, approximately 6–8 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 gentle simmer. Cook until sauce thickens nicely, about 5 minutes. Stir in frozen peas and season with salt and pepper to taste. Remove from heat.
06 - Once potatoes are baked and cool enough to handle, cut a lengthwise slit in each potato. Gently fluff the interior flesh with a fork, being careful not to tear the skins.
07 - Scoop out approximately one-third of the potato flesh from each potato, transferring to a mixing bowl. Reserve this flesh for the topping while keeping potato skins intact.
08 - Spoon a generous portion of shepherd's pie filling into each hollowed potato, packing lightly and mounding slightly above the potato opening.
09 - To the reserved potato flesh, add unsalted butter, milk or cream, and cheddar cheese if using. Mash until smooth and creamy. Season with salt and pepper to taste.
10 - Spoon or pipe the mashed potato mixture over the filled potatoes, creating peaks that will brown nicely. Place on a baking sheet and broil for 3–5 minutes until golden and crispy on top.
11 - Remove from oven and sprinkle with fresh chopped parsley. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- Everything you love about shepherd's pie gets upgraded with crispy potato skins
- The baked potato base means each portion is already perfectly portioned and ready to serve
02 -
- Don't skip poking holes in the potatoes before baking, or they might explode in your oven
- Let the filling cool slightly before stuffing the potatoes, or you'll burn your fingers trying to work quickly
03 -
- Rubbing the potatoes with oil and salt before baking creates the most flavorful, crispy skins
- Warming the milk or cream before mashing prevents the potatoes from becoming gummy