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Shepherd's Pie Baked Potato

A hearty twist on a classic, featuring a fluffy baked potato stuffed with savory ground beef gravy, corn, and melted cheddar cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 Potatoes
Course: Dinner, Main Course
Cuisine: American, British Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large Russet potatoes scrubbed and dried
  • 1 tbsp olive oil for rubbing
  • 1 tsp sea salt for skin
Meat Filling
  • 1 lb ground beef lean
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 tbsp tomato paste
  • 1 tbsp flour all-purpose
  • 0.75 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp dried thyme
Assembly
  • 2 tbsp butter
  • 0.25 cup milk warmed
  • 1 cup cheddar cheese shredded
  • 1 tbsp fresh parsley chopped

Equipment

  • Baking sheet
  • Large skillet
  • Potato masher or fork
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Poke holes in potatoes, rub with oil and salt, and bake directly on rack for 45-60 minutes until tender.
  2. While potatoes bake, brown ground beef in a skillet over medium heat. Drain excess fat.
  3. Add onion and cook until softened (3-4 mins). Add garlic and tomato paste, cook for 1 minute.
  4. Sprinkle flour over meat, stir to coat. Add beef broth and Worcestershire sauce. Simmer until thickened.
  5. Stir in corn and thyme. Season with salt and pepper. Keep warm.
  6. Slice baked potatoes open. Fluff the insides with a fork, mixing in butter, milk, and a pinch of salt to create a mash within the skin.
  7. Spoon the meat mixture generously over the mashed potato.
  8. Top with shredded cheddar cheese. Optional: Broil for 1-2 minutes to melt cheese.
  9. Garnish with parsley and serve hot.

Notes

For a crispy skin, do not wrap the potatoes in foil while baking.