Shepard’s pie baked potato

Here’s a delicious twist: Shepherd’s Pie Baked Potato 🥔🥩 — all the cozy flavors of shepherd’s pie stuffed inside a fluffy baked potato.

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Shepherd’s Pie Baked Potato

Servings: 2–4
Time: ~50 minutes

Ingredients

For the Potatoes

• 2–4 large baking potatoes
• Olive oil, salt, and pepper

For the Filling

• 1 tbsp butter or oil
• 1 small onion, diced
• 1 small carrot, diced
• ½ cup peas (frozen or fresh)
• ½ lb ground beef or lamb
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• Salt & pepper to taste
• 2–3 tbsp beef or vegetable broth
• ½ cup shredded cheddar cheese

Optional Topping

• Extra butter or cheese for topping
• Chopped parsley

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Instructions

1. Bake potatoes
   Preheat oven to 400°F (205°C).
   Scrub potatoes, prick with a fork, rub with olive oil, salt, and pepper.
   Bake 45–50 minutes until tender.
2. Make filling
   In a skillet, heat butter/oil. Sauté onion and carrot until soft.
   Add ground beef or lamb, season with salt, pepper, garlic powder, Worcestershire.
   Cook until browned, then stir in peas and broth. Simmer 3–5 minutes until slightly thickened.
3. Assemble potatoes
   Slice baked potatoes in half lengthwise. Scoop out a bit of the flesh to create space.
   Fill with shepherd’s pie mixture.
4. Top & bake
   Sprinkle shredded cheddar on top. Bake another 5–7 minutes until cheese melts.
5. Serve
   Garnish with parsley and serve hot.

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Tips & Variations

• Use mashed potato topping instead of cheese for a true mini shepherd’s pie experience.
• Swap beef for turkey or plant-based meat for a lighter version.
• Add a dash of smoked paprika or thyme for extra flavor.

I can also give you a one-skillet version where the potato is baked inside with the filling for a faster meal.

Do you want me to do that?