This shepherd’s pie stuffed potato recipe is the perfect marriage of two of my favorite dishes. It’s a fun and unique twist on a timeless classic, offering a delicious and filling meal option for busy weeknights. Packed with savory ground beef, peas, carrots, onion and celery, this recipe is a cozy dinner alternative that’s sure to become a new family favorite. Plus, it’s gluten free, dairy free and paleo! I’m obsessed with stuffed potatoes, and this shepherd’s pie stuffed potato takes “stuffed” to a whole new level. The best part is that they’re easy to make and already divided into individual portions!
Why You’ll Love This Recipe
It’s an easy weeknight dinner idea!
This recipe is gluten free, dairy free and paleo.
It’s a cozy and comforting meal.
Shepherd’s pie stuffed potato is a combination of two amazing dishes.
This recipe is nutrient-dense and packed with vegetables.
It is a fun way to switch up regular shepherd’s pie!
This recipe is family-friendly and kid-friendly. Everyone will love it!
What Is Shepherd’s Pie?
Shepherd’s pie is a classic comfort food casserole originating in the United Kingdom and Ireland. It’s a hearty and flavorful dish typically made with ground meat, savory vegetables and mashed potatoes. It’s typically baked in a casserole dish until the filling is bubbly and the mashed potatoes are golden brown and crispy on top.
Equipment Needed
All you need to make this shepherd’s pie stuffed potato is a baking sheet, pan, mixing bowl, measuring cups and spoons and a mixing spoon.
Ingredients Needed
Potatoes: I like to use large russet potatoes for this recipe because they are easy to stuff with the shepherd’s pie mixture. Potatoes are a good source of fiber and they are packed with vitamins and minerals. They also contain a special type of fiber called resistant starch, which promotes gut health by feeding good bacteria.
Seasoning: I used salt, pepper and rosemary in this recipe! I also like to add extra garlic to the potatoes on the top. My favorite brand of salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Oil: Have some oil on hand to use on the potatoes, pan and in the mashed potatoes!
Ground Beef: I like to use high-quality meat whenever possible. My favorite place to get meat is Butcher Box because they have organic and high quality options and it gets delivered right to your door!
Vegetables: To make this recipe quicker, I used frozen vegetables. I love using mirepoix and peas in this shepherd’s pie stuffed potato for the classic taste. I also used garlic. I love that this recipe is packed with multiple veggies!
Broth: Broth adds flavor to this meal and helps create a richer, more satisfying soup. Any type of broth can be used in this recipe. Try using beef bone broth, chicken bone broth or chicken stock.
Coconut Aminos: I love the flavor that coconut aminos adds to this dish! It acts as a substitute for soy sauce or Worcestershire sauce, which are often used in shepherd’s pie for a savory, umami taste. Coconut aminos provide a similar depth of flavor without containing gluten or the sugars often found in soy sauce.
Step-By-Step Instructions
Step 1: Gather your ingredients and preheat oven to 400ºF.
Step 2: Prick the skin of each potato and place on baking sheet. Add drizzle of oil, dah of salt and dash of pepper and bake for 50-60 minutes or until done.
Step 3: While the potatoes are baking, add minced garlic to an oiled pan. Add in ground beef, dash of salt and dash of pepper. Add in coconut aminos, broth and rosemary. Cook until lightly browned.
Step 4: Stir in vegetables and continue to cook until done or about 10 minutes.
Step 5: Once potatoes are done cooking, let cool enough to scoop out the insides of the potato. Transfer the potato mixture to a bowl.
Step 6: Mash potatoes and add garlic powder and 1 tbsp oil to potatoes, if desired.
Step 7: Spoon ground beef and vegetable mixture into each potato. Add more potatoes on top and sprinkle with dash of salt, pepper and rosemary.
Step 8: Bake again for 15-20 minutes at 375ºF. Option to broil at the end for 1-2 minutes to make it crispy on top!
Storage
Store this shepherd’s pie stuffed potato recipe for 3-4 days in the refrigerator.
Variations
Meat: Try out a different meat. Traditional shepherd’s pie is made with lamb, but I used beef in mine. Feel free to also try ground chicken or ground turkey!
Vegetables: Experiment with different vegetables. Add peppers, mushrooms, corn, leeks or green beans! The options are endless.
Cheese: Add some dairy free cheese to your shepherd’s pie stuffed potato!
Potato: Swap out the regular potato for a sweet potato or Japanese sweet potato.
How to Serve
Serve this shepherd’s pie stuffed potato with a side salad, roasted vegetables or fruit salad! This meal is a delicious weeknight or date night dinner. It’s a unique meal to add into your rotation!
Recipe FAQ
How do I know if my baked potato is done?
Insert a fork or sharp knife into the center of the thickest part of the potato. If the fork slides in easily with no resistance, the potato is cooked through.
Can I prep these ahead of time?
Yes! Feel free to prep these shepherd’s pie stuffed potatoes ahead of time and store them in the refrigerator.
What is the best kind of potato to use?
I like to use large russet potatoes because I find they are easiest to stuff. This recipe will work with any type of potato though!
Is shepherd’s pie made with beef or lamb?
Shepherd’s pie is traditionally made with lamb, but I used beef in my recipe!
Can I freeze potatoes?
I would not recommend freezing these potatoes.
Can I make these in the air fryer?
Yes! This recipe can be made in the air fryer.
Related Recipes
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If you make this Shepherd’s Pie Stuffed Potato and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or Tik Tok.
Shepherd’s Pie Stuffed Potato
Equipment
- 1 baking sheet
- 1 pan
- 1 mixing bowl
- measuring cups and spoons
- 1 mixing spoon
Ingredients
- 4 large russet potatoes
- 1 tbsp salt
- 1 tbsp pepper
- 3 tbsp oil
- 1 lb ground beef
- 2 garlic cloves
- 10 oz mirepoix
- 1 cup frozen peas
- 3 tbsp coconut aminos
- 1/2 cup broth
- 1 tbsp rosemary
- 1 tsp garlic powder
Instructions
- Gather your ingredients and preheat oven to 400ºF.
- Prick the skin of each potato and place on baking sheet. Add drizzle of oil, dash of salt and dash of pepper and bake for 50-60 minutes or until done.
- While the potatoes are baking, add minced garlic to an oiled pan. Stir in ground beef, salt and pepper. Add in coconut aminos, broth and rosemary. Cook until lightly browned.
- Stir in vegetables and continue to cook until done or about 10 minutes.
- Once potatoes are done cooking, let cool enough to scoop out the insides of the potato. Transfer the potato mixture to a bowl.
- Mash potatoes and add garlic and 1 tbsp oil to potatoes, if desired.
- Spoon ground beef and vegetable mixture into each potato. Add more potatoes on top and sprinkle with salt, pepper and rosemary.
- Bake again for 15-20 minutes at 375ºF. Option to broil at the end for 1-2 minutes to make it crispy on top.
Nutrition
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