Shepherd's Pie Stuffed Potato

Roasted potato with ground meats and vegetables, baked to perfection, served on a white plate.

5 from 3 votes

Shepherd's Pie Stuffed Potato

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!

Prep Time10

Cook Time1 30

Course: Dinner, dinners

Keyword: dinner, dinners

Servings:

Calories: 621kcal

Author: Lauren Less

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