Description
Hearty “loaded baked potatoes with shepherds pie filling” blend classic Irish comfort with modern culinary creativity. Rich ground lamb nestles inside crisp potato skins, delivering savory satisfaction you won’t forget.
Ingredients
Scale
Potatoes:
- 6 large russet potatoes
- 1 tablespoon (15 ml) olive oil (optional, for crispy skins)
- 1/2 teaspoon (2.5 g) salt
Meat and Vegetables:
- 1 1/2 pounds (680 g) ground beef (or ground lamb)
- 3/4 cup (120 g) diced onion
- 3/4 cup (90 g) diced carrots
- 3/4 cup (120 g) frozen peas
- 3/4 cup (120 g) corn kernels
- 1/3 cup (80 ml) beef broth (or water)
- 1 1/2 tablespoons (22 ml) Worcestershire sauce
- 1 1/2 teaspoons (4.5 g) garlic powder
- 1 teaspoon (2 g) dried thyme
- 1/2 teaspoon (2.5 g) salt (or to taste)
- 1/2 teaspoon (1 g) black pepper
Mashed Potato and Cheese Topping:
- 3 cups mashed potatoes (from about 6 medium potatoes)
- 1/3 cup (75 g) butter
- 3/4 cup (180 ml) milk (or cream)
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1 1/2 cups (170 g) shredded cheddar cheese
- Chopped chives or parsley (optional)
Instructions
- Preheat the oven to 425°F and wash russet potatoes thoroughly, patting them dry with a clean kitchen towel.
- Pierce each potato multiple times with a fork to allow steam to escape during baking.
- Rub the potato skins with olive oil and sprinkle generously with kosher salt for a crispy exterior.
- Place potatoes directly on the oven rack and bake for 50-60 minutes until they’re tender when pierced with a knife.
- While potatoes are baking, prepare the shepherd’s pie filling by browning ground lamb in a large skillet over medium-high heat.
- Add diced onions, carrots, and garlic to the meat, cooking until vegetables are softened and fragrant.
- Sprinkle flour over the meat mixture to create a light coating, then pour in beef broth and red wine.
- Stir in tomato paste, worcestershire sauce, dried thyme, and rosemary, simmering until the sauce thickens.
- Mix in frozen peas and season the filling with salt and black pepper to taste.
- Once potatoes are fully baked, remove from oven and let cool for 5 minutes.
- Slice each potato lengthwise and gently squeeze the sides to create an opening.
- Fluff the potato flesh with a fork, creating a soft, inviting texture.
- Generously spoon the warm shepherd’s pie filling over each potato.
- Top with shredded cheddar cheese and return to the oven for 5 minutes to melt the cheese.
- Garnish with chopped fresh parsley and a dollop of sour cream before serving.
Notes
- Select medium-sized russet potatoes with smooth, unblemished skin for the best texture and even cooking.
- Pierce potatoes multiple times with a fork to allow steam to escape and prevent potential potato explosions in the oven.
- Rub potato skins with olive oil and sprinkle sea salt for a crispy, flavorful exterior that complements the soft interior.
- Let baked potatoes rest for 5-10 minutes after cooking to allow internal moisture to redistribute, ensuring a fluffy consistency.
- For dietary modifications, swap traditional ground beef with plant-based alternatives like lentils or beyond meat for vegetarian and vegan options.
- Reduce overall calorie content by using Greek yogurt instead of sour cream and choosing lean ground meat or turkey.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 90 mg