Shepherd’s Pie Baked Potato Recipe: A Comforting Twist on Classic Flavors
Embrace the cozy allure of this Shepherd’s Pie Baked Potato recipe, where the comforting essence of mashed potatoes meets the savory goodness of shepherd’s pie. Perfectly balanced with tender ground beef, creamy mashed potatoes, and a hint of sweet creamed corn, this dish promises to warm both hearts and bellies. Whether enjoyed as a hearty dinner for the family or a satisfying meal for one, these stuffed potatoes are a delightful fusion of simplicity and flavor.
Ingredients Overview
2 large red or russet potatoes, scrubbed clean
- Robust potatoes that provide a sturdy base for the filling, ensuring a satisfying meal.
1/4 lb (115 g) lean ground beef
- Lean ground beef adds protein and savory richness to the dish.
1 tsp (5 ml) vegetable oil
- Used for cooking the ground beef, ensuring it browns evenly.
2 tbsp (30 ml) water
- Adds moisture to the beef mixture and helps blend flavors.
1 tsp (5 ml) Worcestershire sauce
- Provides depth of flavor with its savory and slightly tangy profile.
1/2 tsp onion powder
- Enhances the savory notes without the texture of fresh onions.
1/4 cup (60 ml) milk
- Adds creaminess to the mashed potato filling.
1 tbsp butter
- Adds richness and flavor to the mashed potatoes.
1/2 cup (125 ml) cream style corn
- Sweetens the filling slightly and adds texture.
Paprika, to taste
- Adds a touch of smokiness and color to the finished dish.
Step-by-Step Cooking Instructions
Prepare the Potatoes:
- Preheat and Microwave: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat. Scrub the potatoes clean and prick them all over with a fork. Microwave the potatoes on a plate for about 8 minutes, turning them halfway through, until tender. Let them rest for 5 minutes.
Cook the Beef Mixture: 2. Brown the Beef: While the potatoes are cooking, heat vegetable oil in a non-stick skillet over medium-high heat. Add the lean ground beef, breaking it up with a wooden spoon, and cook until it starts to brown. Season with salt and pepper to taste. 3. Add Flavors: Stir in water, Worcestershire sauce, and onion powder. Mix well to combine all flavors. Remove from heat once thoroughly mixed.
Prepare the Potatoes for Stuffing: 4. Prepare the Halves: Cut each potato in half lengthwise. Trim a small slice off the rounded base of each half to stabilize them when placed on the baking sheet. 5. Scoop and Mash: Using a spoon, carefully scoop out the potato flesh, leaving about ¼ inch (5 mm) of flesh intact around the edges. Place the scooped-out potato flesh in a bowl and mash it with a fork. Add milk and butter, mixing until smooth. Season with salt to taste.
Assemble and Bake: 6. Fill the Potatoes: Divide the cooked beef mixture evenly among the hollowed-out potato halves. Top each with cream style corn, spreading it evenly over the beef. 7. Add Mashed Potatoes: Spoon the mashed potato mixture over the beef and corn, smoothing the tops. 8. Sprinkle with Paprika: Finish by sprinkling paprika over each stuffed potato for added color and flavor.
Bake and Serve: 9. Bake: Place the stuffed potatoes on the prepared baking sheet and bake in the preheated oven for about 15-20 minutes, or until heated through and lightly golden on top.
Enjoy: Serve your Shepherd’s Pie Baked Potatoes hot, garnished with a sprinkle of fresh herbs if desired, and enjoy the comforting flavors!
Storage and Reheating Tips
Storage:
- Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 2 days. Ensure they are completely cooled before storing to maintain texture.
Reheating:
- Reheat stuffed potatoes in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, microwave on high for 2-3 minutes, checking periodically.
Helpful Tips for Enhancing the Recipe
Use Different Meats: Experiment with ground lamb or turkey for variations in flavor. Add Vegetables: Mix in peas or carrots to the beef mixture for added color and nutrition. Cheesy Variation: Sprinkle grated cheese over the mashed potatoes before baking for a gooey, cheesy twist
