Shepherds Pie Baked Potato (Printable version)
Fluffy baked potatoes stuffed with savory lamb filling and topped with golden mashed potatoes.
# List of ingredients:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and black pepper to taste
→ Shepherd's Pie Filling
04 - 1 pound ground lamb
05 - 1 medium onion, diced
06 - 2 carrots, diced
07 - 2 cloves garlic, minced
08 - 1 cup frozen peas
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 1 cup beef or vegetable stock
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 tablespoon all-purpose flour or cornstarch
15 - Salt and black pepper to taste
16 - 2 tablespoons olive oil
→ Mashed Potato Topping
17 - 2 tablespoons unsalted butter
18 - 1/4 cup milk or heavy cream
19 - 1/4 cup shredded cheddar cheese
20 - Salt and black pepper to taste
21 - Fresh parsley for garnish
# Directions:
01 - Preheat oven to 400°F. Scrub the russet potatoes thoroughly, poke several holes with a fork, rub with olive oil, and season with salt. Place directly on the oven rack and bake for 50 to 60 minutes until tender when pierced with a fork.
02 - While potatoes bake, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook until browned, breaking up with a spoon as it cooks, approximately 6 to 8 minutes.
03 - Add diced onion, carrots, and minced garlic to the skillet. Sauté until vegetables are softened, 5 to 7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Sprinkle flour or cornstarch over the mixture and cook for 1 minute, stirring constantly.
05 - Pour in the stock and bring to a simmer. Cook until the gravy thickens, about 5 minutes. Stir in frozen peas and season with salt and pepper to taste. Remove from heat.
06 - Once potatoes are baked, let cool slightly. Cut a lengthwise slit in each potato and gently fluff the inside with a fork. Scoop out approximately one-third of the flesh from each potato, reserving in a bowl for the topping.
07 - Spoon a generous amount of shepherd's pie filling into each prepared potato, packing lightly.
08 - Add butter, milk or cream, shredded cheese, salt, and pepper to the reserved potato flesh. Mash until smooth and creamy.
09 - Spoon or pipe the mashed potato mixture over the filled potatoes. Place on a baking sheet and broil for 3 to 5 minutes until the top is golden brown and lightly crisped.
10 - Sprinkle with freshly chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Everything you love about shepherd's pie gets stuffed inside a fluffy baked potato, so each bite is perfectly self-contained and ridiculously satisfying
- The potato skins get crisp and salty while the inside stays tender, creating texture you just can't get from a traditional casserole dish
02 -
- Don't skip scooping out some of the potato flesh, or you'll end up with filling spilling everywhere instead of neatly tucked inside each potato boat
- Let the potatoes cool just enough to handle before cutting into them, otherwise steam escapes too quickly and the filling won't stay as hot
03 -
- Use a pastry bag or ziplock bag with the corner snipped to pipe the mashed potato topping for restaurant-looking results
- Place a baking sheet on the rack below the potatoes while broiling to catch any drips and save your oven from a mess