shepherd pie loaded baked potatoes

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Cuisine: American


Healthy comfort-food make-over for the perfect kid friendly Fall meal. Loaded baked potatoes filled with ground beef and corn shepherd’s pie gravy.



  • 4 medium baking potatoes, scrubbed (about 2 ½ pounds)
  • 3 teaspoons canola oil, divided
  • 12 ounces ground beef, preferably grass-fed
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • ½ teaspoon dry thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup dry red wine
  • 2 tablespoons flour
  • 1cup chicken broth
  • 1 tablespoon Worcestershire
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 tablespoons tomato paste
  • ¾ cup shredded extra sharp cheddar, optional


  1. Preheat oven to 400 degrees F. Place potatoes in oven and bake until the exterior is crispy and the interior is soft and fluffy, about 1 hour.
  2. When the potatoes have about 20 minutes left, heat 1 teaspoons oil in a large skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon until browned, about 5 minutes. Scrape beef mixture into a sieve and drain off fat. Return skillet to medium-high heat, add the remaining 2 teaspoons oil, garlic, onion, thyme, salt and pepper, and cook, stirring often until the onions are browning, 3 to 5 minutes. Add red wine and simmer, scraping up any browned bits until the wine is almost completely evaporated, about 3 minutes. Sprinkle the flour over the onion mixture, and stir to coat. Add broth, Worcestershire and the beef and bring to a simmer, stirring often, until the mixture thickens, 1 to 2 minutes. Add corn and tomato paste and simmer until the beef is cooked through, the sauce is thick and the vegetables are tender, 3 to 5 minutes.
  3. Transfer the potatoes to plates or shallow bowls. Split the potatoes open lengthwise with a knife. Ladle the beef mixture over the potatoes. Top with cheese if using.


  • Serving Size: 1 potato plus 3/4 cup shepherd's pie beef gravy
  • Calories: 555
  • Sugar: 5 g
  • Sodium: 627 mg
  • Fat: 24 g
  • Saturated Fat: 8 g
  • Carbohydrates: 62 g
  • Fiber: 7 g
  • Protein: 27 g
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