This is a great meal prep meal. Bake the potatoes and keep separate. The shepherd's pie filling can be made and kept in a separate container in the fridge. Reheat and stuff the potatoes with the filing before serving.

Keep the gravy filling separate from the baked potatoes if possible. Wrap the potatoes in foil and refrigerate. Cool the beef filling and transfer to a resealable container. Refrigerate up to 3 days. Reheat until steaming hot to serve.

Using the microwave: Heat the potatoes separately from the gravy. Heat the gravy, stirring occasionally until hot. Cut the baked potatoes open and place on a microwave safe plate. Microwave for 2 minutes per potato to heat through. Fill the potatoes with the beef mixture. Using the stovetop and oven: Wrap the potatoes in foil so that they will not get too brown. Bake at 350 degrees for 20 minutes or until hot all the way through (you can cut open with a knife to check if they are hot in the middle.) Heat the beef mixture in a saucepan over medium-heat while stirring. If necessary add a little broth or water to thin the beef mixture.

Substitutions and Variations To Try

Use green beans instead of corn. Use lamb instead of beef for traditional English Shepherd's pie. Use the lentil filling from our Lentil Shepherd's Pie recipe to make this vegetarian. Use the chicken filling from our Chicken Shepherd's Pie recipe. Used Baked Sweet Potatoes for a healthier twist.

What to serve with Shepherd's Pie Stuffed Potatoes

We love them with simple sauteed green beans , roasted broccoli with garlic and almonds , or a simple side salad like our Garden Salad or Massaged Kale Salad .

Shepherd's Pie Baked Potatoes

Name: Shepherd's Pie Baked Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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

Description

These Shepherd’s Pie Loaded Baked Potatoes are a hearty comfort-food dinner for the perfect kid-friendly meal. These loaded baked potatoes are filled with savory ground beef in gravy and corn shepherd’s pie gravy.

Ingredients

Units Scale

4 medium baking potatoes, scrubbed (about 2 1/2 pounds)
3 teaspoons canola oil, divided
12 ounces ground beef, preferably grass-fed
2 cloves garlic, minced
1 medium onion, diced
1/2 teaspoon dry thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 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
3/4 cup shredded extra sharp cheddar, optional

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Instructions

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.
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.
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.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Oven and Stove Top
Cuisine: American

Nutrition

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