Shepherd’s Pie Baked Potato


  • 4 large baking potatoes
  • 1 lb ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter, melted
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork.
  2. Bake the potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
  3. While the potatoes are baking, prepare the shepherd’s pie filling. In a large skillet over medium heat, brown the ground beef or lamb. Add the chopped onion and minced garlic, cooking until the onion is translucent.
  4. Stir in the frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
  5. When the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and fluff the insides with a fork.
  6. Spoon the shepherd’s pie filling into each potato, then top with shredded cheddar cheese.
  7. Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  8. Drizzle the melted butter over the potatoes and garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 450 kcal | Servings: 4 servings

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