Shepherd’s Pie Stuffed Potatoes
A fun twist on the classic Shepherd’s Pie, where filling is added to baked potatoes and topped with cheesy mashed potatoes.
Equipment
- Mixing Bowl
- skillet
- baking sheet
- fork
- oven
Ingredients
Shepherd's Pie Filling
- 2 lb lean ground beef see Notes
- ½ teaspoon baking soda
- 2 teaspoon salt divided
- 1 teaspoon pepper divided
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium leek, finely sliced
- 1 stalk celery, diced
- 2 medium carrots, diced
- ¼ teaspoon paprika optional
- 3 medium cloves garlic, minced
- 3 tablespoon tomato paste
- 2 tablespoon all-purpose flour can use a gluten free blend
- 2 tablespoon Worcestershire sauce
- 1 ¾ cups beef broth can use turkey broth
- 1 tablespoon chopped fresh parsley
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 cup fresh or frozen green peas
Baked Potatoes
- 8 medium to large Russet potatoes scrubbed and dried
- olive oil
- kosher salt
- 6 tablespoon unsalted butter cut into small chunks (3 oz or 85 g)
- ¾-1 teaspoon kosher salt
- ½ teaspoon white pepper can use black pepper
- ¼ teaspoon nutmeg
- ⅓-1/2 cup milk or more if needed
- ⅔ cup shredded cheddar cheese plus more for sprinkling on top
- 3-4 tablespoon parmesan cheese or more if desired
- chives or parsley chopped for garnish
- chilli flakes optional
Instructions
Shepherd's Pie Filling
- Break up the ground beef in a medium mixing bowl. In a small cup combine the baking soda with 2 tablespoons water, ½ teaspoon salt and ¼ teaspoon pepper. Stir to dissolve. Pour the baking soda mixture over the ground beef and toss it all to combine. Set the meat aside for 20 minutes at room temperature.
- In a large skillet, add butter and olive oil. Heat over medium until butter is melted. Add onion, leek, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper and paprika. Cook until the celery and carrots start to soften, about 7 minutes.
- Add minced garlic and tomato paste, stir until the mixture darkens and the garlic is fragrant, about 2 minutes.
- Sprinkle flour over the vegetables and stir to combine. Cook for about 2 minutes, scraping up browned bits on the bottom of the skillet.
- Add beef broth, Worcestershire sauce, parsley, rosemary and thyme. Bring to a boil over medium heat.
- Reduce heat to medium-low and add beef in small portions on top of the vegetables. Cover and cook until beef is cooked through, about 12-15 minutes, stirring regularly.
- Whisk together cornstarch with 1 tablespoon water and add to the beef. Cook for 1 minute or until slightly thickened. Stir in peas and remove from heat. Check seasoning and add salt and pepper as needed.
Baked Potatoes
- Pre-heat the oven to 425F.
- Pierce steam holes over each potato. Rub with olive oil and sprinkle with salt.
- Place potatoes directly onto a rack in the oven. Bake for 50-60 minutes until a knife slides in easily.
- Remove and cool. Slice off the top section to scoop out filling, leaving a wall of flesh.
- Scoop filling into a bowl. Add butter, milk, salt, pepper, nutmeg, and cheddar cheese. Blend until smooth but not too loose.
- Place hollowed out potatoes onto a baking sheet. Spoon in filling and pack without breaking the potato.
- Divide the mashed potato mixture between potatoes. Fluff tops with a fork. Sprinkle with more cheese and chilli flakes if desired.
- Bake until cheeses are melted, golden brown, about 20-25 minutes.
- Sprinkle with chopped parsley or chives, and serve.
Notes
The filling can be made in advance and stored. Leftovers can be reheated in the oven.
Nutrition
Serving: 1potatoCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 20mg
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