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Shepherd’s Pie Baked Potatoes are everything you love about the classic shepherd’s pie but served over a warm baked potato. A delicious shepherd’s pie filling of ground turkey, seasonings, beef broth, and veggies gets loaded on top of a soft potato and topped with shredded cheese.

Shepherd's Pie Baked Potato

SHEPHERD’S PIE BAKED POTATOES RECIPE

Classic shepherd’s pie served on top of a soft baked potato. These shepherd’s pie baked potatoes are the perfect comfort food and it’s a delicious twist to classic shepherd’s pie!

Ground turkey is the base of the shepherd’s pie and it simmers with vegetables in a beef broth tomato base. The key is to let it simmer for awhile so all the flavors can come together and the sauce can get nice and thick. 

While it’s simmering be sure and put the baked potatoes in the oven to cook. Serve a scoop of shepherd’s pie filling over the baked potato and top with cheese. Don’t forget the cheese!

Shepherd's Pie Baked Potaotes

HOW TO MAKE PERFECT BAKED POTATOES

There are plenty of ways to make baked potatoes. I think the best way to make them is by baking the potatoes in the oven. Here is what I like to do. 

  • Wash and dry (as best as you can) the Russet Potatoes. Brush some olive oil all over the outside of the potato. 
  • In a small bowl have some Kosher salt ready to go. 
  • Sprinkle all the skin on the potato with some kosher salt. 
  • Wrap up in tin foil. 
  • Poke holes into the tin foil, piercing the potato, a few times on the potato. 
  • Bake at 425 degrees for 1 hour, or more if needed, until the potato is very easily pierced with a fork.

You can also just wrap each potato in tin foil, pierce a few holes, and bake them in the oven. 

If wanted you can also bake a potato in the microwave. I don’t think it tastes as good so I don’t do it this way. 

Try making instant pot baked potatoes or crock pot baked potatoes

Shepherd's Pie Baked Potatoes

MY TIPS & HELPFUL HINTS FOR MAKING THIS RECIPE

  • Let the ground turkey shepherd’s pie gravy simmer for as long as possible. The potatoes need an hour to cook so I like to let it simmer while the potatoes are cooking.
  • You can make the shepherd’s pie filling ahead of time and let it sit in the slow cooker on the ‘warm’ setting for several hours. 
  • Feel free to substitute the ground turkey with ground beef if wanted. 
  • The best potato to use for a baked potato are Russet potatoes. 

TRY THESE OTHER POTATO RECIPES

Roasted Red Potatoes – Roasted on a sheet pan with olive oil, garlic, and seasonings. Super crisp exterior with a soft potato center. 

Garlic Parmesan Roasted Sweet Potatoes – Sweet potato chunks with olive oil, butter, garlic, and parmesan cheese. These are so good and the perfect roasted sweet potato side dish. 

Slow Cooker Creamy Ranch Potatoes – Chunks of potato cook with ranch seasoning, cream of potato soup, cream cheese, and some broth in the slow cooker. So simple to make and so delicious. 

Sheet Pan Honey Garlic Chicken & Potatoes – A hearty dinner made in one pan. Chicken and chunks of potato coated with a delicious honey garlic glaze. 

Instant Pot Mashed Potatoes – Creamy, rich, and yummy mashed potatoes made in the instant pot!

 

Shepherd's Pie Baked Potato
Together As Family Logo

Shepherd's Pie Baked Potatoes


Author Jessica
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Potato Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 baked potato servings
Shepherd's Pie Baked Potatoes are everything you love about the classic shepherd's pie but served over a warm baked potato. A delicious shepherd's pie filling of ground turkey, seasonings, beef broth, and veggies gets loaded on top of a soft potato and topped with shredded cheese.

Ingredients
  

Shepherd's Pie

  • 1 lb ground turkey
  • 1 small onion finely diced
  • 1 cup thinly sliced carrots
  • 2 cloves garlic
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • cups low-sodium beef broth
  • 2 teaspoons worcestershire sauce
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

For Serving

  • 2 cups shredded cheddar cheese
  • 8 baked potatoes

Instructions

  • Bake 6-8 potatoes in the oven for 1 hour at 425°. See post above for my favorite way to bake them. Or just scrub the potatoes and wrap up in tin foil (to keep the skin soft), poke some holes in it and let it bake. 
    You can also make baked potatoes in the instant pot or the slow cooker. See post above for links to great recipes.

Make the Shepherd's Pie

  • In a large skillet pan over medium-high heat, cook ground turkey, onion, carrots, garlic, salt and pepper until meat is no longer pink and carrots are crisp tender (about 5-7 minutes). Break up the meat into small crumbles as you cook it. Drain if needed.
  • Sprinkle the flour over the meat and cook for about 1 minute, stirring constantly. Stir in the tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Stir to combine and let it come to a boil. Once boiling, reduce heat to medium-low and let simmer for 20-25 minutes or until thickened.
  • Add frozen peas and corn, stir to combine and let simmer for 5 minutes to heat through. 
  • Open up a baked potato and gently squeeze the ends together to form a bowl shape and to loosen up the potato in the middle. Sprinkle some cheese over the potato, then top with desired amount of shepherd's pie filling, and then top with additional cheese. Serve!

Notes

Tip : I like to put a pat of butter inside the warm potato before adding the cheese and shepherd's pie filling. 
Carrots : I like to use baby carrots for this recipe because they are already small so all you have to do is slice them thin, and there is no need to peel them before cutting. 
Garlic : Use fresh garlic that you either mince or press. Use chopped garlic from a jar. Or use garlic paste from the tube. 
Cooking Tip : I love the flavor of the shepherd's pie filling the longer it simmers. I let it simmer for the entire time that the potatoes are baking. Just be sure to check it to make sure the bottom is not burning and that the temperature on the stove top is not too high. Turn the temperature down if necessary. 
To Make Ahead : The shepherd's pie filling can be made ahead of time (just skip the simmering part) and then placed in a slow cooker on LOW heat for 4-5 hours. 
Potatoes : The best potato to use for baked potatoes are Idaho Russet potatoes.

Nutrition

Calories: 398kcal | Carbohydrates: 49g | Protein: 28g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 702mg | Potassium: 1402mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3101IU | Vitamin C: 19mg | Calcium: 247mg | Iron: 3mg

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Recipe Rating




7 Comments

  1. Can this be done in a crock pot?

    1. Together As Family says:

      I’ve never made it in the crock pot but I think you would be just fine preparing it in the morning and letting it sit on warm all day. Or, make it according to the recipe but don’t do the flour part. Just let it cook on low in the slow cooker and then when you’re ready to eat, mix up equal parts (like 1-2 tablespoons each) cornstarch and cold water and then stir it into the mixture to let it thicken slightly.

  2. Christine @ myblissfulmess says:

    5 stars
    These stuffed potatoes are a great twist on shepherd’s pie and they are so easy to make. Instead of chopping carrots and adding frozen peas and corn, I just used frozen mixed veggies to save a little prep time. The only thing I would add to this is a pat of butter on the potato before adding the filling, and then the cheese on top. We loved these stuffed potatoes. Perfect for an easy dinner, and they are so filling!

  3. Can I use regular can of peas and corn instead of frozen? Can’t wait to make this for my family! Thank you!!!

    1. Together As Family says:

      Yes, I think canned veggies would be fine. Just make sure and drain them before adding them.

      1. 5 stars
        This recipe was phenomenal!!! So easy! Very in expensive. Loads of veggies ? This meal is going in our family’s rotation. We love it!