Shepard’s Pie Baked Potato

Shepherd’s Pie Baked Potato is a delicious and hearty dish that is perfect for a cold winter evening. Here’s a recipe to prepare it:


  • 4 large potatoes
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • Fresh parsley, chopped


  1. Preheat the oven to 375°F (190°C).
  2. Wash the potatoes and prick them with a fork a few times. Place them on a baking sheet and bake for about 1 hour or until they are tender.
  3. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and garlic and sauté until the onion is translucent.
  4. Add the ground beef to the skillet and cook until it is browned and crumbled.

  1. Add the tomato paste, Worcestershire sauce, frozen vegetables, and beef broth to the skillet. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
  2. In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water. Add the mixture to the skillet and stir well. Let the mixture cook for another 2-3 minutes until it thickens.
  3. Remove the baked potatoes from the oven and let them cool slightly. Cut off the top of each potato and scoop out the flesh, leaving about 1/4 inch of potato around the edge.
  4. Fill each potato with the beef and vegetable mixture, then top each potato with shredded cheese.

  1. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
  2. Remove from the oven, sprinkle with chopped parsley, and serve hot.

Enjoy your delicious Shepherd’s Pie Baked Potato!

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