Shepherds Pie Baked Potato (Print)
Russet potatoes stuffed with lamb and vegetable filling, topped with golden mashed potato crust.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and 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 flour or cornstarch
15 - Salt and pepper to taste
16 - 2 tablespoons olive oil
→ Mashed Potato Topping
17 - 2 tablespoons unsalted butter
18 - 1/4 cup milk or cream
19 - 1/4 cup shredded cheddar cheese (optional)
20 - Salt and pepper to taste
21 - Fresh parsley for garnish
# How To Make It:
01 - Preheat oven to 400°F. Scrub the russet potatoes, poke several times with a fork, rub with olive oil, and sprinkle with salt. Place directly on the oven rack and bake for 50-60 minutes, or until tender.
02 - While potatoes bake, heat olive oil in a large skillet over medium-high heat. Add the ground lamb and cook until browned, breaking it up as it cooks.
03 - Add onion, carrots, and garlic to the skillet. Sauté until vegetables are soft, 5-7 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle with flour or cornstarch and cook for 1 minute.
05 - Pour in the stock and simmer until thickened, about 5 minutes. Stir in the peas. Season with salt and pepper.
06 - Once potatoes are baked, let cool slightly. Cut a slit in each potato and gently fluff the inside with a fork.
07 - Scoop or press some potato flesh from each potato, reserving in a bowl for the topping.
08 - Fill each potato with a generous amount of shepherd's pie filling.
09 - Mix the reserved potato flesh with butter, milk or cream, cheese (if using), salt, and pepper; mash until smooth.
10 - Spoon or pipe the mashed potato topping over the filled potatoes. Place on a baking sheet and broil 3-5 minutes until golden.
11 - Sprinkle with fresh parsley and serve hot.
# Expert Advice:
01 -
- Everything you love about shepherd's pie but with crispy potato skin in every bite
- The filling stays incredibly juicy inside the potato while the top gets golden and crunchy
02 -
- Don't skip poking the potatoes with a fork or they might explode in your oven
- Let the filling cool slightly before stuffing or you'll burn your fingers
- Watch the broiler like a hawk, that cheese goes from golden to burnt in seconds
03 -
- Rubbing the potatoes with oil and salt before baking makes the skin perfectly crispy and flavorful
- Warm your milk before adding it to the potatoes for the smoothest mash every time