Super Simple Shepherds Pie (Print Version)

Fluffy baked potatoes filled with savory ground beef and vegetables, topped with creamy mashed potatoes.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and black pepper to taste

→ Filling

04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1 pound ground beef or lamb
09 - 1 tablespoon tomato paste
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 cup beef or vegetable broth
12 - 1/2 cup frozen peas
13 - Salt and black pepper to taste

→ Mashed Potato Topping

14 - Scooped potato from baked potatoes
15 - 1/4 cup whole milk
16 - 2 tablespoons unsalted butter
17 - Salt and black pepper to taste

→ Optional Garnish

18 - Chopped fresh parsley

# Steps to Follow:

01 - Preheat oven to 400°F. Scrub potatoes thoroughly, prick each multiple times with a fork, coat with olive oil, and season with salt. Place directly on oven rack and bake for 45 to 60 minutes until tender when pierced with a fork.
02 - While potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and diced carrot. Cook for 3 to 4 minutes until softened.
03 - Add ground beef or lamb to the skillet. Cook while breaking up meat until fully browned. Drain excess fat if necessary.
04 - Stir in tomato paste and Worcestershire sauce, cooking for 1 minute. Pour in broth and simmer for 5 minutes until slightly thickened. Add frozen peas, season with salt and pepper, and cook for 2 additional minutes. Remove from heat.
05 - Once potatoes are cool enough to handle, slice off the top third of each. Carefully scoop out the insides, leaving a 1/2 inch border. Reserve potato shells and scooped flesh.
06 - In a bowl, mash the reserved potato flesh with milk, butter, salt, and pepper until smooth and creamy.
07 - Spoon meat and vegetable filling into each potato shell, pressing gently. Top with mashed potato mixture, smoothing with a spoon or piping for decorative presentation.
08 - Place stuffed potatoes on a baking sheet and return to the oven for 10 to 15 minutes until tops are lightly golden.
09 - Remove from oven and garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It tastes indulgent but comes together in just over an hour, leaving your weeknight feeling manageable instead of chaotic.
  • The crispy potato skin paired with creamy mashed potato topping creates textural magic that feels intentional but honestly happens by accident.
  • You can eat it straight from the skin with a fork—no dishes required, which might be the real reason I keep making it.
02 -
  • Don't scoop out the potatoes while they're still steaming hot or your hands will pay the price and the flesh becomes almost impossible to mash smoothly.
  • If your filling looks watery after adding the broth, let it simmer those extra 5 minutes without the peas—this thickening step is what separates a soggy potato from a perfect one.
03 -
  • Keep a fork near the oven during baking and test potatoes starting at 40 minutes—ovens vary wildly, and a fork that slides through easily is your only true indicator of doneness.
  • Mash the potato topping while it's still warm from the oven's heat; cold potatoes resist the milk and butter and become lumpy in frustrating ways.
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