Description
This Shepherd’s Pie Baked Potato combines the hearty, savory flavors of a classic shepherd’s pie with the comforting simplicity of baked potatoes. Russet potatoes are microwaved and hollowed out, then filled with a rich ground beef and vegetable filling flavored with fresh herbs, tomato paste, red wine, and Worcestershire sauce. Topped with creamy mashed potatoes mixed with Parmesan and fresh parsley, then baked and broiled to a golden finish, this recipe delivers a delicious and satisfying comfort food mashup perfect for a cozy meal.
Ingredients
Potatoes
- 4 medium Russet potatoes (2 3/4 to 3 lb.), scrubbed
- 1 Tbsp. neutral oil, divided
- Salt, as needed
- 1/2 cup half-and-half
- 4 Tbsp. unsalted butter
- 1/4 cup shredded Parmesan, divided
- 2 Tbsp. chopped fresh parsley, divided
Beef Filling
- 1 lb. lean ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. neutral oil
- 1/2 medium yellow onion, finely chopped
- 1 medium carrot, peeled, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- 2 Tbsp. tomato paste
- 1/4 cup dry red wine, such as Cabernet Sauvignon
- 1/2 cup low-sodium beef broth
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. all-purpose flour
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Instructions
- Prepare Potatoes: Place a rack in the upper third of the oven and preheat to 400°F. Using a fork, poke 6 holes all over each potato. Arrange them on a heatproof plate with space between each. Drizzle with 1 tablespoon of neutral oil. Microwave on high for 7 minutes. Using tongs or paper towels, turn the potatoes and continue microwaving until a paring knife can be inserted without resistance, about 7 more minutes.
- Cook Ground Beef: Meanwhile, heat remaining 1 tablespoon neutral oil in a large skillet over medium-high heat. Add ground beef, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon until crumbled and no longer pink, about 3 to 4 minutes. Transfer beef to a plate with a slotted spoon. Pour off all but 1 tablespoon of beef drippings.
- Sauté Vegetables and Develop Sauce: Reduce heat to medium. In the same skillet, cook onion and carrot, stirring, until onions begin to soften, about 5 minutes. Add garlic, rosemary, and thyme; cook until fragrant, about 1 minute. Return beef and juices to skillet, stirring in tomato paste. Cook until tomato paste turns dark red, 2 to 3 minutes. Add red wine and cook stirring until nearly evaporated, about 1 minute. Stir in beef broth and Worcestershire sauce, then bring to a simmer. Sprinkle flour over mixture and cook, stirring occasionally, until sauce thickens, about 2 minutes. Stir in frozen corn and peas.
- Prepare Potato Flesh: While potatoes are still warm, cut off the top third of each potato using a paring knife. Peel the skin from the cut-off section and transfer the flesh to a large bowl. Scoop out the flesh from each potato, leaving a 1/4-inch shell, adding the flesh to the bowl.
- Mash Potato Filling: In a small heatproof bowl, microwave half-and-half and butter until butter is melted, about 20 to 30 seconds. Add to the bowl with potato flesh. Mash with a potato masher or fork until smooth. Stir in half of the Parmesan cheese and half of the chopped parsley. Season with salt to taste.
- Assemble Stuffed Potatoes: Place potato shells in a large baking dish and season the inside with a pinch of salt. Fill each potato shell with the beef mixture. Top with several dollops of mashed potatoes, spreading it evenly over the beef filling. Use a fork to gently press and drag across the surface, creating hash marks. Sprinkle remaining Parmesan cheese on top.
- Bake and Broil: Bake the stuffed potatoes in the preheated 400°F oven until the tops just start to brown, 30 to 35 minutes. Then, turn the oven broiler on and broil the potatoes carefully, watching closely, until golden brown on top, about 5 minutes. Remove from oven and garnish with remaining tablespoon of chopped parsley before serving.
Notes
- Microwaving the potatoes before baking significantly reduces overall cooking time while ensuring tender flesh.
- Use fresh herbs like rosemary and thyme for a more vibrant flavor profile in the beef filling.
- The addition of red wine enhances richness and depth in the sauce; substitute with extra beef broth if preferred.
- Leaving a 1/4 inch potato shell helps the stuffed potato hold its shape while keeping a crispy texture after baking.
- Watch carefully during broiling to avoid burning the potato tops; broil just until golden and bubbly.
- This recipe can be made ahead by assembling stuffed potatoes and refrigerating before baking.
