Introduction

Shepherd’s Pie Baked Potatoes combine the comforting flavors of classic shepherd’s pie with the convenience of a baked potato. This hearty dish is packed with savory beef and vegetables, topped with creamy mashed potatoes, and finished with a golden cheese crust. Perfect for a satisfying weeknight dinner.

The image shows three baked potato halves topped with a thick, creamy layer of golden-browned mashed potato, textured with fork marks and sprinkled with finely chopped green herbs. The middle potato reveals a filling underneath the mashed topping consisting of a dark brown ground meat mix with bright green peas, yellow corn, and small pieces of orange carrot, giving a colorful contrast. The potatoes are arranged in a row on a clean white rectangular plate with a shiny gold fork beside the bottom potato. The plate sits on a white marbled surface with small herb pieces scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium Russet potatoes (2 3/4 to 3 lb.), scrubbed

2 tbsp. neutral oil, divided

1 lb. lean ground beef

Kosher salt

Freshly ground black pepper

1/2 medium yellow onion, finely chopped

1 medium carrot, peeled, finely chopped

2 cloves garlic, finely chopped

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

2 tbsp. tomato paste

1/4 c. dry red wine, such as Cabernet Sauvignon

1/2 c. low-sodium beef broth

2 tbsp. Worcestershire sauce

2 tbsp. all-purpose flour

1/2 c. frozen corn

1/2 c. frozen peas

1/2 c. half-and-half

4 tbsp. unsalted butter

1/4 c. shredded Parmesan, divided

2 tbsp. chopped fresh parsley, divided

Instructions

Step 1: Place a rack in the upper third of the oven and preheat to 400°. Using a fork, poke 6 holes all over each potato. Arrange potatoes on a heatproof plate with space between each. Drizzle with 1 tablespoon of oil. Microwave on high for 7 minutes. Carefully turn the potatoes using tongs or paper towels and microwave for about 7 minutes more, until a paring knife inserts with no resistance.

Step 2: Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef, seasoning with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 to 4 minutes. Transfer beef to a plate with a slotted spoon and pour off all but 1 tablespoon of the drippings.

Step 3: Reduce heat to medium. In the same skillet, cook onion and carrots, stirring, until onions begin to soften, about 5 minutes. Add garlic, rosemary, and thyme; cook, stirring, until fragrant, about 1 more minute. Return beef and juices to the skillet. Stir in tomato paste and cook until it darkens, 2 to 3 minutes. Add wine and cook until mostly evaporated, about 1 minute.

Step 4: Stir in beef broth and Worcestershire sauce and bring to a simmer. Sprinkle flour over the mixture and cook, stirring occasionally, until thickened, about 2 minutes. Stir in frozen corn and peas.

Step 5: While potatoes are still warm, cut off the top third of each with a paring knife. Peel skin from the cut-off portions and transfer all potato flesh to a large bowl. Scoop out flesh from each potato shell, leaving a 1/4-inch thick shell, and add to the bowl.

Step 6: In a small heatproof bowl, microwave half-and-half and butter until butter melts, about 20 to 30 seconds. Add to the potato bowl. Mash with a potato masher or fork until smooth. Stir in half of the Parmesan and parsley. Season with salt to taste.

Step 7: Place potato shells in a large baking dish and season inside with a pinch of salt. Fill each shell with the beef mixture. Dollop mashed potatoes on top and spread gently with a spoon. Use a fork to make hash marks on the mashed potato surface. Sprinkle with remaining Parmesan.

Step 8: Bake stuffed potatoes until the tops begin to brown, about 30 to 35 minutes. Turn on the broiler and broil carefully until golden brown, about 5 minutes. Garnish with remaining parsley before serving.

Tips & Variations

For a vegetarian version, substitute the ground beef with lentils or a plant-based meat alternative.

Add grated cheddar or mozzarella for a different cheese flavor on top.

Use sweet potatoes instead of Russets for a sweeter, vibrant twist.

If you don’t have red wine, use extra beef broth or a splash of balsamic vinegar for depth of flavor.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the filled potato shells in advance and refrigerate them unbaked. When ready, bake as directed, adding a few extra minutes if baking straight from the refrigerator.

How can I tell if the potatoes are cooked in the microwave?

Test doneness by inserting a paring knife into the potato; it should slide in easily without resistance. If not fully cooked, continue microwaving in short intervals.