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Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Baked Potatoes combine the classic shepherd's pie flavors with warm baked potatoes for a delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Potato Cook Time 1 hour
Total Time 1 hour 45 minutes
Course dinner
Cuisine American
Servings 8 baked potatoes
Calories 398 kcal

Equipment

  • Oven
  • skillet
  • potato peeler
  • Knife
  • cutting board

Ingredients
  

Shepherd's Pie

  • 1 lb ground turkey
  • 1 small onion finely diced
  • 1 cup carrots thinly sliced
  • 2 cloves garlic
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2.5 cups low-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ cup frozen peas
  • ½ cup frozen corn

For Serving

  • 2 cups shredded cheddar cheese

Instructions
 

Baking Potatoes

  • Bake 6-8 potatoes in the oven for 1 hour at 425°. You can scrub the potatoes and wrap them in tin foil, poke holes, and let them bake.

Make the Shepherd's Pie

  • In a large skillet over medium-high heat, cook ground turkey, onion, carrots, garlic, salt, and pepper until the meat is no longer pink and carrots are crisp tender, about 5-7 minutes. Drain if needed.
  • Sprinkle the flour over the meat and cook for about 1 minute, stirring constantly. Stir in the tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Let it come to a boil, then simmer for 20-25 minutes until thickened.
  • Add frozen peas and corn, stir to combine, and let simmer for 5 minutes to heat through.
  • Open up a baked potato and gently squeeze the ends together to form a bowl shape. Sprinkle some cheese over the potato, then top with shepherd's pie filling and additional cheese. Serve!

Notes

Tip: Add a pat of butter inside the warm potato before adding cheese and shepherd's pie filling. Using baby carrots is convenient since they require no peeling. Use fresh garlic or minced/pasted garlic alternatives. The filling tastes even better when simmered longer. Potatoes can be made ahead and kept in a slow cooker on low for 4-5 hours. Idaho Russet potatoes are best for baking.

Nutrition

Serving: 1baked potatoCalories: 398kcalCarbohydrates: 49gProtein: 28gFat: 11gSaturated Fat: 6gCholesterol: 61mgSodium: 702mgPotassium: 1402mgFiber: 4gSugar: 4gVitamin A: 3101IUVitamin C: 19mgCalcium: 247mgIron: 3mg
Keyword shepherd's pie baked potatoes
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