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Shepherd's Pie Baked Potato

A hearty, comforting mashup featuring a crispy baked russet potato loaded with a rich ground beef gravy, sweet corn, and melted cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner, Main Course
Cuisine: American, British
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large Russet potatoes washed and dried
  • 1 tbsp olive oil
  • 1 tbsp kosher salt coarse
  • 4 tbsp unsalted butter divided
Meat Filling
  • 1 lb ground beef 80/20 blend
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 0.5 tsp salt or to taste
  • 0.5 tsp black pepper
Toppings
  • 1 cup sweet corn kernels
  • 1 cup shredded cheese cheddar or mozzarella
  • 0.5 tsp paprika for garnish
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Large Skillet
  • Wooden Spoon
  • Fork

Method
 

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, and coat in kosher salt. Bake for 50-60 minutes until tender.
  2. In a large skillet, cook ground beef and diced onion over medium-high heat until browned. Drain excess fat.
  3. Add minced garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes. Sprinkle flour over meat and stir for 1 minute.
  4. Slowly pour in beef broth and Worcestershire sauce. Add thyme, salt, and pepper. Simmer for 5-7 minutes until the gravy thickens. Remove from heat.
  5. Slice open baked potatoes, add 1 tablespoon of butter to each, and fluff the interior with a fork.
  6. Spoon the savory beef filling into the center of each fluffed potato. Top generously with corn kernels and shredded cheese.
  7. Optional: Place loaded potatoes under the broiler for 2-3 minutes until the cheese is melted and bubbly.
  8. Garnish with a dusting of paprika and freshly chopped parsley. Serve immediately.

Notes

Potatoes and meat filling can be made up to 3 days in advance and stored separately in the refrigerator before assembling and heating.