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You are here: Home / All Recipes / Easy Shepherd’s Pie Stuffed Potatoes

Easy Shepherd’s Pie Stuffed Potatoes

January 20, 2021 by Sara Leave a Comment

Quick, easy Shepherd’s Pie Stuffed Potatoes, a 30 minute dinner with a savory sauce, ground beef, vegetables, and soft potatoes. 

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Cooked Shepherd's pie filling inside a baked potato on white plate.

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!

Cooked ground beef and onion in a blue frying pan with spices.

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

Cooked ground beef with onions, frozen peas, carrots, green beans, and corn.

How to make Shepherd’s pie baked potatoes:

  1. 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.
  2. 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.
  3. 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.

Cooked shepherd's pie filling: ground beef, mixed vegetables, in sauce with a wooden spoon.

More easy cold weather recipes:

  • Pumpkin Pasta Sauce
  • Cheesy Potato Cauliflower Soup
  • Creamy White Chicken Chili
  • Creamy Chicken Wild Rice Soup
Cooked Shepherd's pie filling inside a baked potato on white plate.
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Shepherd's Pie Stuffed Potatoes

Quick, easy Shepherd’s Pie Stuffed Potatoes, a 30 minute dinner with a savory sauce, ground beef, vegetables, and soft potatoes. 
Course Main Course
Cuisine American
Keyword Shepherd's Pie baked potatoes, shepherd's pie stuffed potatoes, stuffed baked potatoes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 451kcal
Author Sara
Cost $7

Equipment

  • Pressure Cooker
  • Large Frying pan, cast iron or nonstick
  • wooden spoon or spatula

Ingredients

  • 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

Instructions

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.

To assemble:

  • After unwrapping potatoes, slice each potato lengthwise down the middle and spoon filling into the middle. Optional: top with cheese and/or sour cream.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 481mg | Potassium: 1481mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3934IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 5mg

Related

Filed Under: All Recipes, Fall Recipes, Freezer Friendly, Gluten Free, Main Dishes Tagged With: Beef Bouillon, Beef Broth, Carrots, Garlic Powder, Ground Beef, Onions, Peas, Potatoes, Tomato Paste

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About Me

Hey there! I'm Sara, a Registered Nurse by night and a wannabe food blogger by day. I like to adapt recipes to fit my needs and budget. Read More…

Sara: View My Blog Posts

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