Super Simple Shepherds Pie (Print Version)

Fluffy baked potatoes stuffed with savory beef, vegetables, and topped with creamy mashed potatoes.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and black pepper to taste

→ Filling

04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1 pound ground beef or lamb
09 - 1 tablespoon tomato paste
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 cup beef or vegetable broth
12 - 1/2 cup frozen peas
13 - Salt and black pepper to taste

→ Mashed Potato Topping

14 - Potato scooped from baked potatoes
15 - 1/4 cup milk
16 - 2 tablespoons unsalted butter
17 - Salt and black pepper to taste

→ Optional Garnish

18 - Chopped fresh parsley

# How to Make It:

01 - Preheat oven to 400°F. Scrub potatoes and prick each several times with a fork. Rub with olive oil and sprinkle with salt. Bake directly on oven rack for 45 to 60 minutes until tender when pierced with a fork.
02 - While potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, garlic, and carrot; cook for 3 to 4 minutes until softened.
03 - Add ground beef or lamb to the skillet. Cook while breaking up meat until fully browned. Drain excess fat if necessary.
04 - Stir in tomato paste and Worcestershire sauce, cook for 1 minute. Pour in broth and simmer for 5 minutes until slightly thickened. Add peas, season with salt and pepper, and cook for 2 more minutes. Remove from heat.
05 - When potatoes are cool enough to handle, slice off the top third of each. Carefully scoop out the insides, leaving a 1/2 inch border. Set potato shells aside.
06 - In a bowl, mash the scooped-out potato with milk, butter, salt, and pepper until smooth and creamy.
07 - Spoon the meat and vegetable filling into each potato shell, pressing down gently. Top with mashed potato, smoothing with a spoon or piping for a decorative finish.
08 - Place stuffed potatoes on a baking sheet and return to oven for 10 to 15 minutes, or until tops are lightly golden.
09 - Remove from oven and garnish with chopped parsley before serving if desired.

# Additional Tips::

01 -
  • It looks fancier than it actually is, so you can totally take credit for being creative.
  • Everything cooks in one oven, which means less cleanup and more time to actually relax.
  • The potatoes stay warm throughout dinner instead of getting cold on the side of your plate.
02 -
  • Don't skip draining excess fat from the meat, because that's the difference between this tasting comforting and tasting greasy and heavy.
  • The potatoes need time to cool slightly before you scoop them, otherwise you'll burn your hands and create a frustrating mess that makes you want to order takeout instead.
03 -
  • Choose potatoes that are actually the same size so they bake at the same rate and finish together instead of some being mushy while others are still slightly firm.
  • Don't be shy with the milk and butter in your mashed potato topping, because the slight richness is what makes people ask for seconds and then the recipe.
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