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Shepherd’s Pie Baked Potatoes Recipe

Shepherd's Pie Baked Potatoes Recipe
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★★★★★

5 from 14 reviews

This Shepherd’s Pie Baked Potatoes recipe combines hearty ground beef and savory vegetables with fluffy baked potatoes for a comforting and delicious meal. Perfect for a family dinner, this dish features a rich meat and vegetable mixture seasoned with herbs and red wine, all topped with optional sharp cheddar cheese for extra flavor.

Ingredients

Scale

Potatoes

  • 4 medium baking potatoes, scrubbed (about 2 ½ pounds)
  • 3 teaspoons canola oil, divided

Beef Mixture

  • 12 ounces ground beef, preferably grass-fed
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • ½ teaspoon dry thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup dry red wine
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 tablespoons tomato paste

Topping

  • ¾ cup shredded extra sharp cheddar cheese (optional)

Instructions

  1. Preheat and bake potatoes: Preheat your oven to 400 degrees F. Place the scrubbed potatoes directly on the oven rack and bake for about 1 hour, until their exterior becomes crispy and the inside is soft and fluffy.
  2. Cook the ground beef: When the potatoes have around 20 minutes left to bake, heat 1 teaspoon of canola oil in a large skillet over medium-high heat. Add the ground beef and cook it while crumbling with a wooden spoon until browned, about 5 minutes. Drain off excess fat by scraping the beef mixture into a sieve.
  3. Sauté aromatics: Return the skillet to medium-high heat and add the remaining 2 teaspoons of oil, minced garlic, diced onion, thyme, salt, and pepper. Cook while stirring frequently until the onions begin to brown, about 3 to 5 minutes.
  4. Deglaze and thicken: Pour in the red wine and simmer, scraping up any browned bits from the skillet, until the wine has nearly evaporated, around 3 minutes. Sprinkle the flour over the onion mixture and stir well to coat everything. Slowly add the chicken broth and Worcestershire sauce along with the drained beef, then bring to a simmer, stirring often until the sauce thickens, about 1 to 2 minutes.
  5. Add vegetables and finish the beef mixture: Stir in the corn kernels and tomato paste. Simmer everything together until the beef is fully cooked, the sauce is thick, and the vegetables are tender, roughly 3 to 5 minutes.
  6. Assemble and serve: Remove the potatoes from the oven and transfer them to plates or shallow bowls. Using a knife, carefully split each potato open lengthwise. Ladle the warm beef mixture generously over the potatoes. Sprinkle with shredded extra sharp cheddar cheese if desired. Serve immediately and enjoy your hearty meal.

Notes

  • You can substitute ground turkey for ground beef for a leaner version.
  • Using grass-fed beef adds richer flavor and better nutritional profile.
  • If you prefer a vegetarian version, replace beef with lentils or a plant-based meat substitute.
  • Make sure to let the baked potatoes cool slightly before slicing to avoid breaking them apart.
  • Red wine can be omitted or replaced with beef broth if alcohol needs to be avoided.
  • For a gluten-free version, use gluten-free flour or cornstarch as a thickener.

Nutrition

Keywords: shepherd's pie, baked potatoes, ground beef, comfort food, red wine sauce, savory, easy dinner

Find it online: https://thefoodrecipe.com/shepherds-pie-baked-potatoes-recipe/