Shepherds Pie Stuffed Potatoes (Printable Version)

Fluffy baked potatoes loaded with beef and veggies, topped with creamy mashed potato for a comforting meal.

# The Ingredients You'll Need:

→ Potatoes

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

→ Filling

04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 large carrot, diced
08 - 1 stalk celery, diced
09 - 1 pound ground beef
10 - 2 tablespoons tomato paste
11 - 1 cup frozen peas
12 - 1 cup beef broth
13 - 1 teaspoon Worcestershire sauce
14 - 1 teaspoon fresh thyme leaves
15 - Salt and pepper to taste

→ Mashed Potato Topping

16 - Reserved potato flesh from baked potatoes
17 - 2 tablespoons unsalted butter
18 - 1/4 cup milk
19 - Salt and pepper to taste

→ Optional Garnish

20 - Fresh parsley, chopped

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Scrub potatoes thoroughly, prick several times with a fork, rub with olive oil, and season with salt. Place directly on the oven rack and bake for 50 to 60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté for 4 to 5 minutes until vegetables are softened and fragrant.
03 - Increase heat to medium-high and add ground beef to the skillet, breaking it apart with a spoon as it cooks. Continue cooking until completely browned, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste and cook for 1 minute, then add peas, beef broth, Worcestershire sauce, thyme, salt, and pepper. Reduce heat and simmer for 8 to 10 minutes until the mixture thickens slightly. Remove from heat.
05 - Once potatoes are cool enough to handle, slice off the top third of each potato. Carefully scoop out most of the interior flesh into a bowl, leaving approximately a 1/4-inch border around the walls and bottom to maintain structural integrity.
06 - Mash the scooped potato flesh with unsalted butter and milk, stirring until smooth and creamy. Season with salt and pepper to taste, adjusting consistency with additional milk as needed.
07 - Fill each hollowed potato shell evenly with the beef and vegetable mixture. Top each with the creamy mashed potato, creating an attractive mound or using a piping bag for a finished appearance.
08 - Transfer stuffed potatoes to a baking sheet and place under the broiler for 3 to 5 minutes until the mashed potato topping is golden brown and the filling is heated through.
09 - Remove from broiler and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It feels indulgent and homemade but comes together faster than you'd expect, especially if you bake your potatoes ahead.
  • Everything lives inside one golden potato skin, so there's no juggling multiple dishes at the table—just pure comfort in a bite.
  • You can sneak in extra vegetables and nobody notices because the beef filling is so savory and rich.
02 -
  • Don't skip the step of cooking tomato paste on its own for a minute; it removes any metallic taste and transforms the entire filling.
  • Bake potatoes ahead of time if your schedule is tight, then fill and broil them just before serving for maximum crispness.
  • The mashed potato topping is your insurance policy against dry filling—it seals in moisture and creates that beautiful golden crust.
03 -
  • Make the beef filling a day ahead and refrigerate it; the flavors merge overnight, and assembly the next day becomes incredibly quick.
  • If your mashed potato topping is too thick, add milk a tablespoon at a time rather than all at once, which prevents you from overshooting and ending up with something soupy.
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