Shepherd's Pie Stuffed Potatoes
These Shepherd’s Pie Stuffed Potatoes are the perfect way to enjoy a comforting, hearty meal in a fun and individual serving. The crispy potato skin, savory meat filling, and golden mashed potato topping make each bite perfect!
Servings: 8
Calories: 437kcal
Equipment
- potato masher
- Large frying pan
Ingredients
- 6-8 large russet potatoes
- 1 lb ground beef 80/20
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon crushed dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 teaspoons worcestershire
- 1 cup frozen mixed vegetables carrots, peas, corn, green beans
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- ½ cup salted butter melted
- ⅔ cup milk
- ¼ cup sour cream
- 1 teaspoon kosher salt
Instructions
- Wash the potatoes, then pierce the tops with a few pricks of a fork. Bake the potatoes in a 400℉ oven for 45 minutes to 1 hour until a knife pierces into the center and removes easily. Cool until comfortable enough to handle.6-8 large russet potatoes
- Add the ground beef to a large skillet over medium heat and begin breaking it up as it cooks. Add the onion, garlic, rosemary, thyme, salt, and pepper and continue cooking and breaking up the pieces of meat.1 lb ground beef, 1 yellow onion, 2 cloves garlic, 1 teaspoon crushed dried rosemary, ½ teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Once the meat is browned, add the tomato paste and worcestershire, mix it in, and cook for a few minutes, then stir in the frozen mixed vegetables and cook until no longer frozen.2 tablespoons tomato paste, 2 teaspoons worcestershire, 1 cup frozen mixed vegetables
- Sprinkle the flour over the meat and stir to combine, then slowly stir in the beef stock. Allow the mixture to cook and bubble until thickened slightly.2 tablespoons all-purpose flour, 1 cup beef stock
- Slice the tops off of the potatoes, then use a spoon to gently remove the flesh from the potato skins. Scrape as much out as possible, but don’t get too close to the skins in order to preserve structural integrity.
- Add the scooped potato to a bowl and mash in the butter, milk, sour cream, and salt until smooth. Taste for seasoning.½ cup salted butter, ⅔ cup milk, ¼ cup sour cream, 1 teaspoon kosher salt
- Add the potato skins to a sheet pan lined with foil or parchment, then give a little sprinkle of salt into each cavity.
- Transfer the shepard’s pie filling into each potato until filled to the top.
- Spoon or pipe the mashed potatoes onto the top of each filled potato. The more craggily the tops, the better the browning!
- Bake at 400℉ for 10 minutes. Switch the oven to broil and finish by getting the mashed potatoes nice and brown (move them to the top rack).
- Serve hot.
Video
Notes
Store uneated, assembled potatoes covered in the fridge for 3-4 days. Reheat uncovered in a 350℉ oven for 15-20 minutes until hot all the way through.
Heat the butter and milk until hot before adding to the mashed potatoes. The warmer the potatoes, the easier they'll mash.
Nutrition
Calories: 437kcal | Carbohydrates: 38g | Protein: 16g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 853mg | Potassium: 1048mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1678IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg
