Shepherd’s Pie Baked Potato

What happens when two of the most beloved comfort foods—Shepherd’s Pie (or technically Cottage Pie, since we’re using beef) and classic Baked Potatoes—join forces? You get the ultimate hearty, handheld meal that’s cozy, satisfying, and perfect for any occasion.

These Shepherd’s Pie Baked Potatoes bring together the savory richness of a slow-simmered meat and vegetable filling with the fluffy goodness of baked Russet potatoes, topped with melted cheese and fresh herbs. Whether you’re cooking for a family dinner or looking for a meal prep idea that freezes well, this recipe checks every box.

Why You’ll Love This Recipe

• Perfect for Meal Prep — The beef filling can be made in advance and even frozen.

• Family-Friendly — Makes enough for a crowd or plenty of leftovers.

• Comfort Food Classic — Familiar flavors in a creative presentation.

• Freezer-Friendly — Both the filling and assembled potatoes freeze beautifully.

Ingredients

For the Shepherd’s Pie Filling:

• 2 lb lean ground beef (see Notes)

• ½ tsp baking soda

• 2 tsp salt, divided

• 1 tsp pepper, divided

• 1 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, diced

• 1 medium leek, finely sliced

• 1 stalk celery, diced

• 2 medium carrots, diced

• ¼ tsp paprika (optional)

• 3 cloves garlic, minced

• 3 tbsp tomato paste

• 2 tbsp all-purpose flour (or gluten-free alternative)

• 2 tbsp Worcestershire sauce

• 1¾ cups beef broth (or turkey broth)

• 1 tbsp chopped fresh parsley

• ½ tsp chopped fresh rosemary

• ½ tsp chopped fresh thyme

• 1 tbsp cornstarch mixed with 1 tbsp water

• 1 cup fresh or frozen green peas

For the Baked Potatoes:

• 8 medium to large Russet potatoes, scrubbed and dried

• Olive oil

• Kosher salt

• 6 tbsp unsalted butter (about 85g), cut into small chunks

• ¾–1 tsp kosher salt

• ½ tsp white pepper (or black pepper)

• ¼ tsp nutmeg

• ⅓–½ cup milk (adjust to texture)

• ⅔ cup shredded cheddar cheese (plus more for topping)

• 3–4 tbsp parmesan cheese(optional)

• Chives or parsley, chopped (for garnish)

• Chili flakes (optional)

Instructions

Step 1 — Prepare the Shepherd’s Pie Filling:

1. In a mixing bowl, break up the ground beef.

2. In a small cup, mix together baking soda, 2 tbsp water, ½ tsp salt, and ¼ tsp pepper. Pour over the beef, mix well, and let rest for 20 minutes at room temperature. This helps tenderize the meat.

3. In a large skillet, heat butterand olive oil over medium heat. Add onion, leek, celery, carrots, ½ tsp salt, ¼ tsp pepper, and paprika (if using). Sauté for 7 minutes, until vegetables are soft.

4. Stir in garlic and tomato paste, cooking for 2 minutesuntil fragrant and slightly darkened.

5. Sprinkle in the flour, stirring for 2 more minutes to form a roux and cook out the raw flour taste.

6. Slowly add the broth, Worcestershire sauce, and herbs (parsley, rosemary, thyme). Stir and bring to a boil.

7. Spread the vegetable mixture evenly in the pan. Add the ground beef in small portions over the top. Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally to break up clumps.

8. Once the mixture has thickened slightly, add the cornstarch slurry and stir until it reaches a rich, saucy consistency.

9. Mix in the peas and adjust seasoning as needed.

10. Remove from heat and let cool if prepping in advance.

Step 2 — Bake the Potatoes:

1. Preheat your oven to 400°F (200°C).

2. Prick each Russet potatoseveral times with a fork. Rub with olive oil and sprinkle with kosher salt.

3. Place directly on the oven rack or a baking sheet and bake for 45–60 minutes, or until fork-tender.

Step 3 — Make the Mashed Potato Filling:

1. Once baked and cool enough to handle, slice each potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a small border inside the skins.

2. Mash the scooped-out potato with butter, salt, pepper, nutmeg, and milk, until creamy. Stir in the cheddar cheeseand parmesan (if using). Adjust texture with extra milk if needed.

Step 4 — Assemble the Baked Potatoes:

1. Fill each hollowed-out potato skin with a generous spoonful of the Shepherd’s Pie filling.

2. Pipe or spoon the mashed potato mixture on top.

3. Sprinkle with additional cheddar cheese and bake at 375°F (190°C) for 10–15 minutes, until the tops are golden and heated through.

Step 5 — Garnish & Serve:

• Sprinkle with fresh chives or parsley and chili flakes (if desired).

• Serve hot with a side salad or on their own as a hearty meal.

Storage & Make-Ahead Tips:

• Refrigerate leftovers for up to 4 days.

• Freeze the beef filling for up to 2 months.

• The baked and stuffed potatoes can also be frozen—wrap tightly in foil and bake straight from frozen at 350°F (175°C) until heated through.

Notes & Variations:

• Use ground turkey or lambfor a traditional twist.

• Add a dash of hot sauce or mustard to the filling for extra flavor.

• Make them vegetarian by swapping in lentils or a plant-based ground meat substitute.

Final Thoughts

This recipe is everything we love about comfort food—savory, cheesy, hearty, and made with simple ingredients you probably already have on hand. Whether you serve these Shepherd’s Pie Baked Potatoes at a family gathering, meal prep them for the week, or enjoy them fresh from the oven on a cozy evening, they’re bound to become a new favorite in your home.