Go Back Email Link
–+ servings
Cooked Shepherd's pie filling inside a baked potato on white plate.
Print Recipe
5 from 3 votes

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. 
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American, British
Servings: 6
Calories: 451kcal
Author: Sara Smith
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 or lamb
  • 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 meat 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