Shepherd's Pie Stuffed Baked Potatoes combines ground beef shepherd's pie filling with hollowed russet potato halves, finished with creamy piped mashed potatoes. The result merges two classic comfort foods into one crispy, savory entrée.
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Preheat oven to 400°F (200°C). Coat russet potatoes with olive oil, salt, and pepper.
Pierce the potatoes with a knife and place on a baking sheet. Bake for about 1 hour, or until tender.
While potatoes bake, brown the ground beef in a large pan over medium-high heat, seasoning with salt and pepper. Drain the excess fat and set the beef aside.
In the same pan, melt 3 tbsp of butter. Add the diced onion and minced garlic, season with salt and pepper, and sauté until softened and caramelized.
Deglaze the pan with red wine, scraping up any browned bits, and cook until the wine has mostly evaporated.
Stir in the tomato paste and all-purpose flour. Cook for about 10 minutes, stirring constantly, to cook out the raw flour taste.
Gradually whisk in the beef broth until a smooth sauce forms. Bring to a simmer.
Return the cooked ground beef to the pan. Add the peas, carrots, 1/4 cup chopped parsley, rosemary, and thyme. Stir to combine and let it simmer while you prepare the potatoes.
Once the potatoes are baked and cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border to create potato skins.
Fill the hollowed-out potato skins with the shepherd's pie mixture.
Pass the reserved potato flesh through a potato ricer into a bowl for a smooth texture.
To the riced potatoes, add 2 tbsp butter, heavy cream, salt, pepper, and more chopped parsley. Mix gently.
Mix in the egg yolks until fully incorporated. This will give the topping a rich color and texture.
Transfer the mashed potato mixture to a piping bag fitted with a star tip and pipe it decoratively on top of the filled potato skins.
Place the stuffed potatoes on a wire rack set over a baking sheet. Brush the potato topping with melted butter and sprinkle with more salt and pepper.
Bake at 400°F (200°C) for 15-20 minutes, or until the topping is golden brown and the filling is heated through.
Garnish with fresh parsley before serving.
Refrigerate cooked stuffed potatoes in an airtight container up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
pastry bag with large star piping tip · potato scooper or melon baller
Yes. Bake the potatoes, hollow them, and prepare the filling up to 1 day ahead. Assemble and bake just before serving, or refrigerate assembled potatoes and add 10–15 minutes to bake time.
Bake potatoes at 400°F for 50–60 minutes until tender. After hollowing, brush skins lightly with olive oil before filling and baking; this ensures they crisp rather than soften.
Yes. Ground lamb is traditional in shepherd's pie and works perfectly here. Use the same weight and cook it the same way; flavor will be slightly richer.
Tent the baking dish loosely with foil for the first 15 minutes, then uncover to brown the peaks. If tops brown too quickly, cover again until the filling heats through.
Yes. Double or triple all ingredients. Use a baking sheet instead of a dish and arrange potatoes cut-side up. Increase final bake time by 5–10 minutes if baking in a single layer.
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