Shepherd’s Pie Baked Potatoes
Shepherd’s Pie Baked Potatoes are everything you love about classic shepherd’s pie but served over a warm baked potato. This heartwarming meal is easy to make and so delicious!
When it really comes down to it I am a meat and potatoes kind of gal. There is nothing quite like a meal when the menu is centered around these two ingredients. These two components always add a special layer of comfort when shared over the dinner table. My Shepherd’s Pie Baked Potatoes are meat, potatoes, and more! And they may just become your family’s new favorite meal. No matter how you split your baked potato, the savory shepherd’s topping will definitely satisfy.
SHEPHERD’S PIE BAKED POTATOES
Are you looking for a dinner that tastes like it’s been tended to all day, but really has only been in the works for an hour? This is one of those recipes that is sure to impress, can be ready to enjoy in just over 60 minutes. While the spuds bake, the Shepherd’s sauce is created with lean ground beef that’s seasoned with garlic powder, onion flakes, chili powder, and tomato sauce. Then green beans and corn are added to bring it all together!
Once the potatoes are hot and tender, split them down the middle, and fill them to the brim with the Shepherd’s sauce. Usually a traditional Shepherd’s Pie is meat on the bottom with potatoes on top, but this recipe turns everything up on its head! But in a delicious way!
INGREDIENTS
- 6 medium Russet potatoes
- 2 teaspoons kosher salt
- 1 Tablespoon vegetable oil
Shepherd’s Sauce
- 1 pound lean ground beef or ground lamb. (Lamb is the traditional meat, but we prefer beef)
- 1 can (10.75 ounces) tomato soup
- 1 can (8 ounces) tomato sauce
- 1 teaspoon garlic powder
- 2 teaspoons onion flakes
- 1/2 teaspoon chili powder
- 1/4 cup milk
- 1 cup cut green beans
- 1 cup corn
COOKING INSTRUCTIONS
Preheat the oven to 400 degrees F. Wash potatoes with water. Dry with paper towels.
Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a couple holes in the potatoes with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
When potatoes have about 15 minutes left to bake, start on the shepherd’s sauce.
Shepherd’s Sauce
In a large skillet, brown ground beef over medium-high heat. Drain any grease.
Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn.
Continue to stir and cook until mixture boils. Reduce heat to low and allow to simmer until potatoes are ready.
Once potatoes are finished baking, carefully remove from the oven. They will be very hot! Let potatoes rest so they can cool a bit. Cut a slit on top of each potato and then squeeze sides to open.
Top each potato with meat sauce. You can also top with shredded cheese, sour cream and chives. Enjoy!
SERVINGS
This recipe serves 6. You can easily double the recipe if needing to serve more.
STORING LEFTOVERS
If you have a couple of potatoes and some of the meat mixture left over, then not to worry! Store the potatoes wrapped in the fridge, and the Shepherd’s Sauce in a separate container stored in the fridge. I recommended warming the potato in the microwave for a minute or so and then warm the sauce separately.
MEAT OPTIONS
A traditional Shepherd’s Pie is served with lamb instead of beef. I have found that my kids are more likely to clean their plates and eat every bite if I use beef, so that is what is included here. If you prefer lamb and a traditional flavor combination, then go ahead and substitute here. You can also ground turkey or chicken if you’re looking for a leaner option, but still want all the flavor. Either way you are about to have one the tastiest baked potatoes of your life.
SIDE DISHES
This meal is great because it has a veggies, carbs, and protein built right into the recipe. The Lofthouse crew is a hungry bunch, so sometimes I like to serve these potatoes with a simple side green salad. You can also serve these with a roll or my Garlic Parmesan Knots to help clean your plate!
ENJOY THIS RECIPE? HERE ARE A FEW MORE MEAT AND POTATO MEALS!
Chicken Pot Pie Baked Potatoes – A savory chicken pot pie gets reinvented! This Sunday dinner classic ditches the crust for a warm baked potato.
Taco Potatoes – Instead of wrapping your favorite taco into a hard or soft shell, try this recipe with a warm baked potato with taco meat and all the toppings.
Shepherd’s Pie – This warm and cozy recipe consists of a savory ground beef base with vegetables topped and baked with mashed potatoes and cheese.
Loaded Chicken and Potato Casserole – A deep casserole dish is mixed with tender pieces of chicken, soft chunks of potato, and topped with melted cheese.
Shepherd’s Pie Baked Potatoes
Ingredients
Potatoes
- 6 medium Russet potatoes
- 2 teaspoons kosher salt
- 1 Tablespoon vegetable oil
Shepherds Pie Sauce
- 1 pound lean ground beef or ground lamb (Lamb is the traditional meat, but we prefer beef)
- 1 can (10.75 ounces) tomato soup
- 1 can (8 ounces) tomato sauce
- 1 teaspoon garlic powder
- 2 teaspoons onion flakes
- 1/2 teaspoon chili powder
- 1/4 cup milk
- 1 cup cut green beans
- 1 cup corn
- shredded cheddar cheese optional
Instructions
- Preheat oven to 400 degrees F. Wash potatoes with water. Dry with paper towels. Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a few holes in each potato with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
- When potatoes have about 15 minutes left to bake, start on the shepherd's pie sauce.
Shepherd's Pie Sauce
- In a large skillet, brown ground beef over medium-high heat. Drain any grease. Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn. Continue to stir and cook until mixture boils. Reduce heat to low and let simmer until potatoes are ready.
- Once potatoes are finished baking, carefully remove from oven. They will be very hot! Let potatoes rest so they can cool a bit. Once able to handle, cut a slit on top of each potato and then squeeze sides to open. Top each potato with meat sauce. (You can also top with shredded cheese, sour cream and chives. Enjoy!