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Shepherd's Pie Baked Potato
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Shepherd's Pie Baked Potatoes

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.
Course Dinner
Cuisine American
Keyword shepherd's pie baked potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Potato Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 baked potato servings
Calories 398kcal
Author Jessica

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