Shepherd's Pie Potatoes

Transform dinner into a delightful handheld twist on a comfort food classic with these indulgent Shepherd's Pie Potatoes! Perfectly baked russet potatoes are hollowed out and filled with a savory mixture of ground beef (or lamb for a traditional flair), tender peas, and a medley of finely diced veggies simmered in a rich, flavorful broth. Topped with buttery, cheesy mashed potatoes and finished with a golden crown of melted cheddar, these loaded potatoes bring all the hearty goodness of shepherd’s pie in a fun, portable package. Ideal as a hearty main or a crowd-pleasing party dish, this recipe combines the rustic charm of traditional shepherd’s pie with the ease of a twice-baked potato. Perfect for cozy dinners, meal prepping, or impressing your family and friends, Shepherd's Pie Potatoes are sure to win over even the pickiest eaters!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces Large russet potatoes
• 500 grams Ground beef (or lamb for a traditional version)
• 1 medium Carrot, finely diced
• 1 stalk Celery, finely diced
• 1 medium Onion, finely diced
• 100 grams Frozen peas
• 2 pieces Garlic cloves, minced
• 2 tablespoons Tomato paste
• 120 milliliters Beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• 4 tablespoons Butter
• 60 milliliters Milk (or cream for extra richness)
• 100 grams Cheddar cheese, shredded
• 1 tablespoon Olive oil
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F). Wash and dry the potatoes, then prick them all over with a fork. Place them on a baking tray and bake for 50-60 minutes, or until tender when pierced with a knife.

Step 2

While the potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes until softened.

Step 3

Add the minced garlic and ground beef (or lamb) to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 8-10 minutes.

Step 4

Stir in the tomato paste and cook for 1-2 minutes. Then, add the broth, Worcestershire sauce, peas, salt, and black pepper. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and set aside.

Step 5

Once the potatoes are cool enough to handle, slice off the top third of each potato and scoop out the flesh into a bowl, leaving a sturdy shell. Be careful not to break the potato skin.

Step 6

Mash the scooped-out potato flesh with butter, milk (or cream), salt, and black pepper until smooth and creamy. Stir in half of the shredded cheddar cheese.

Step 7

Divide the beef and vegetable mixture evenly among the potato shells, pressing down gently. Top each stuffed potato with a generous scoop of the mashed potato mixture, spreading it evenly.

Step 8

Sprinkle the remaining cheddar cheese on top of the mashed potatoes. Place the stuffed potatoes back onto the baking tray and return them to the oven for 15 minutes, or until the cheese is melted and golden.

Step 9

Remove from the oven and let cool slightly before serving. Enjoy your Shepherd’s Pie Potatoes!

Nutrition Facts

Serving size	(2068.9g)

Amount per serving	% Daily Value*
Calories	3094.3

Total Fat 194.9g	0%
Saturated Fat 90.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 641.8mg	0%
Sodium 4488.8mg	0%
Total Carbohydrate 199.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 27.5g
Protein 140.9g	0%

Vitamin D 96.8IU	0%
Calcium 1057.4mg	0%
Iron 22.9mg	0%
Potassium 6496.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 18.1%

Carbs: 25.6%