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The Boat Shed Kitchen

Shepherd’s Pie Stuffed Baked Potatoes

These Shepherd’s Pie Stuffed Baked Potatoes combine everything you love about a classic shepherd’s pie—hearty meat filling, creamy mashed potatoes, and melted cheese—all tucked inside a crispy baked potato shell. It’s the ultimate comfort food mashup, perfect for cozy nights or impressing guests with something both rustic and creative.
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Prep Time 20 minutes
Bake Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Baked Potatoes:
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
For the Shepherd’s Pie Filling:
  • 1 pound ground beef or ground lamb
  • 1 small onion diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt & black pepper to taste
  • ¾ cup frozen peas
For the Mashed Potato Topping:
  • ½ cup milk
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder
  • Salt & black pepper to taste
  • ½ cup shredded cheddar cheese optional

Method
 

  1. Preheat oven to 400°F. Scrub potatoes, prick with a fork, rub with olive oil and salt.
  2. Bake 45–50 minutes until tender.
  3. Meanwhile, cook ground beef or lamb in a skillet until browned. Drain if needed.
  4. Add onion, carrots, and garlic. Cook 5 minutes until soft.
  5. Stir in tomato paste, Worcestershire, thyme, rosemary, salt, and pepper.
  6. Pour in beef broth and simmer 10 minutes.
  7. Add peas and remove from heat.
  8. See full steps with tips & photos → https://theboatshedcafe.com/shepherds-pie-stuffed-baked-potatoes/

Notes

  • Use Yukon gold potatoes if you prefer creamier mashed potatoes.
  • Want to make ahead? Bake the potatoes and prepare filling/mash in advance—just assemble and bake when ready to serve.
  • Lamb gives a more traditional shepherd’s pie flavor; beef offers a milder, family-friendly option.