Quick, easy Shepherd’s Pie Stuffed Potatoes, a 30 minute dinner with a savory sauce, ground beef, vegetables, and soft potatoes.
If you’re looking for a new ground beef dinner, this is an easier twist on a classic. This recipe is the best kind of cheap and SO EASY.
Shepherd’s Pie Stuffed Potatoes Recipe
If you’re looking for an easy shepherds pie recipe, this is it my friendy friends. It’s more of a cheat shepherds pie. I make the filling and spoon it onto baked potatoes. Shepherd’s pie (or cottage pie for all of the purists out there) is made from ground meat and vegetables like carrots, onions, and sweet corn all cooked in a delicious brothy gravy with creamy mashed potatoes layered on top. This stuffed baked potatoes recipe is all of those lovely things but with less work and in half the time!
Ingredients for Shepherd’s Pie Stuffed Potatoes
- Potatoes – Russet, Idaho or Yukon Gold are my favorite for baking
- Mixed vegetables – fresh or frozen will work
- Beef broth & bouillon – be sure to use gluten free substitutes if you need to
- Worcestershire Sauce
- Garlic – fresh or dried
- Tomato Paste – for delicious flavor
How to make Shepherd’s pie baked potatoes:
- Cook those potatoes! Either in the oven or in the instant pot. Here’s a great tutorial for Instant Pot Baked Potatoes from I Wash You Dry to make it quick and easy. Instructions for baking in recipe below. It does take longer to bake potatoes in the oven (50-60 minutes), keep that in mind if you want a 30 minute dinner.
- While the potatoes are cooking, begin the filling by browning the ground beef and onions in a large frying pan, then draining the grease out.
- Add in the flour and mix well. Then add the worcestershire sauce, tomato paste, and all seasonings. Add the vegetables last, and simmer until soft, about 10-15 minutes.
Tip: If you want to speed up the process even more, run the frozen vegetables under hot running water until thawed and then add to the ground beef.
More easy cold weather recipes:
- Pumpkin Pasta Sauce
- Cheesy Potato Cauliflower Soup
- Creamy White Chicken Chili
- Creamy Chicken Wild Rice Soup
Shepherd's Pie Stuffed Potatoes
- Pressure Cooker
- Large Frying pan, cast iron or nonstick
- wooden spoon or spatula
- 6 medium potatoes (Idaho or russet work well)
- 1 pound ground beef
- 1 yellow onion, chopped
- ¼ cup all purpose flour (or 2 Tb corn starch if making gluten free)
- ¼ cup worcestershire sauce
- 2 Tablespoons tomato paste
- 1 teaspoon beef bouillon (or gluten free substitute if making gluten free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon thyme, dried
- ¼ teaspoon salt & pepper, more to taste
- 1-½ cups beef broth
- 1 lb (about 3 cups) frozen mixed vegetables
- optional for topping: cheese and/or sour cream
To bake potatoes:
- Preheat oven to 400 F. Pierce each potato with a fork 1-2 times each. Wrap each one separately in tin foil. Place on baking tray and bake for 50 min to 1 hour until soft in the middle. Meanwhile, cook the filling.
For the filling:
- In a large frying pan over medium heat, cook the ground beef and onion until completely browned and the beef is broken into small pieces, and drain the excess grease (in tin foil or an old tin can, just not down the drain).
- Add flour and stir well until there is no white left. Then add worcestershire sauce, tomato paste, beef bouillon, garlic & onion powder, thyme, and salt & pepper. Mix well.
- Add the beef broth slowly, stirring constantly. Add in the mixed vegetables and turn heat to low/medium heat and let simmer for 10-15 minutes or until vegetables are soft and mixture has thickened, stirring occasionally. Remove from heat when ready to serve.
- After unwrapping potatoes, slice each potato lengthwise down the middle and spoon filling into the middle. Optional: top with cheese and/or sour cream.