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Shepherd’s Pie Baked Potatoes Recipe

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★★★★★

4.8 from 126 reviews

This Shepherd’s Pie Baked Potatoes recipe elevates the classic comfort food by combining hearty ground beef filling with creamy mashed potatoes inside a baked Russet potato shell. The savory mixture of ground beef, vegetables, herbs, and a rich gravy is topped with luscious mashed potatoes and Parmesan cheese, then baked to golden perfection for a satisfying and flavorful entrée.

Ingredients

Scale

Potatoes

  • 4 medium Russet potatoes (2 3/4 to 3 lb.), scrubbed
  • 2 tbsp. neutral oil, divided

Beef Filling

  • 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 cup dry red wine, such as Cabernet Sauvignon
  • 1/2 cup low-sodium beef broth
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. all-purpose flour
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas

Mashed Potato Topping

  • 1/2 cup half-and-half
  • 4 tbsp. unsalted butter
  • 1/4 cup shredded Parmesan, divided
  • 2 tbsp. chopped fresh parsley, divided

Instructions

  1. Prepare Potatoes: Place a rack in the upper third of the oven and preheat to 400°F (200°C). Poke each potato 6 times all over with a fork. Arrange them on a heatproof plate with space between each potato. Drizzle with 1 tablespoon of oil. Microwave on high for 7 minutes, then turn using tongs or paper towels and microwave for about 7 more minutes until a paring knife inserts easily.
  2. Cook Ground Beef: Heat remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add ground beef, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook while breaking it up until fully browned, about 3-4 minutes. Transfer beef to a plate using a slotted spoon, discarding all but 1 tablespoon of drippings.
  3. Sauté Vegetables and Build Sauce: Reduce heat to medium. Using the same skillet, cook onion and carrot, stirring until onions soften, about 5 minutes. Add garlic, rosemary, and thyme; cook until fragrant, about 1 minute. Return beef and juices to skillet. Stir in tomato paste; cook until it darkens, 2-3 minutes. Add red wine; cook until nearly evaporated, about 1 minute. Stir in beef broth and Worcestershire sauce and bring to a simmer. Sprinkle flour over mixture and cook, stirring occasionally, until thickened, about 2 minutes. Stir in corn and peas.
  4. Prepare Mashed Potatoes: While potatoes are warm, slice off the top third of each. Peel the skin from these tops and transfer the flesh from the tops and potato bodies (leaving a 1/4″ shell) into a large bowl. In a small heatproof bowl, microwave half-and-half and butter until melted, 20-30 seconds, then add to the potato flesh. Mash until smooth, then mix in half the Parmesan and half the parsley. Season with salt to taste.
  5. Assemble Stuffed Potatoes: Place potato shells in a large baking dish and season the insides with pinch of salt. Fill each shell with the beef mixture. Spoon dollops of mashed potatoes over the filling, then spread the potatoes smoothly over the surface. Use a fork to create decorative hash marks on top. Sprinkle remaining Parmesan evenly over the tops.
  6. Bake and Broil: Bake stuffed potatoes in the 400°F oven until the tops begin to brown, about 30-35 minutes. Switch oven to broil and broil potatoes, watching closely, until golden brown, about 5 minutes. Remove from oven and sprinkle with remaining tablespoon of parsley before serving.

Notes

  • Microwaving the potatoes before baking significantly cuts down on cooking time while ensuring tender insides and crispy skins.
  • Red wine enhances the depth of flavor in the beef filling but can be omitted or substituted with beef broth for a non-alcoholic version.
  • You can substitute frozen mixed vegetables if corn and peas are unavailable.
  • Use a fork to create texture on mashed potato tops to improve crisping and presentation.
  • Ensure the potato shells are not scooped too thin to maintain structural integrity after stuffing.

Keywords: Shepherd's pie, baked potatoes, ground beef, comfort food, mashed potato topping, one-dish meal, family dinner

Find it online: https://flavorsbymaya.com/shepherds-pie-baked-potatoes-recipe/