Shepherds Pie Baked Potato (Printable)
Individual baked potatoes filled with savory lamb and vegetable filling, crowned with buttery mashed potatoes.
# What you'll need:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and black pepper to taste
→ 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 flour or cornstarch
15 - 2 tablespoons olive oil
16 - Salt and black pepper to taste
→ Mashed Potato Topping
17 - 2 tablespoons unsalted butter
18 - 1/4 cup milk or cream
19 - 1/4 cup shredded cheddar cheese
20 - Salt and black pepper to taste
21 - Fresh parsley for garnish
# How to make it:
01 - Preheat oven to 400°F. Scrub potatoes, pierce with fork, rub with olive oil, and season with salt. Bake directly on oven rack for 50-60 minutes until tender.
02 - Heat olive oil in large skillet over medium-high heat. Add ground lamb and cook until browned, breaking up meat as it cooks.
03 - Add onion, carrots, and garlic to skillet. Sauté until softened, 5-7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle with flour or cornstarch and cook 1 minute.
05 - Pour in stock and simmer until thickened, about 5 minutes. Stir in peas and season with salt and pepper.
06 - Let baked potatoes cool slightly. Cut slit in each and fluff interior with fork.
07 - Scoop out potato flesh from each potato, reserving in bowl for topping.
08 - Fill each potato with generous amount of shepherd's pie filling.
09 - Mix reserved potato flesh with butter, milk, cheese, salt, and pepper until smooth.
10 - Spoon or pipe mashed potato over filled potatoes. Place on baking sheet and broil 3-5 minutes until golden.
11 - Sprinkle with fresh parsley and serve hot.
# Expert Tips:
01 -
- The crispy potato skin gives you a texture you just cant get from regular shepherd's pie
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Dont skip pricking the potatoes with a fork or they might explode in your oven
- Let the filling cool slightly before stuffing or youll burn your fingers trying to work quickly
03 -
- Use a piping bag for the mashed topping if you want restaurant pretty results
- Broil watchfully, the cheese can go from golden to burned in seconds