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Shepherd's Pie Stuffed Baked Potato

A hearty twist on a classic, featuring fluffy roasted potatoes stuffed with savory ground beef gravy and sweet corn.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner, Main Course
Cuisine: American, British Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large Russet potatoes scrubbed
  • 2 tbsp olive oil
  • 1 tbsp sea salt coarse
  • 4 tbsp unsalted butter
Filling
  • 1 lb ground beef lean
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup sweet corn fresh, frozen or canned
  • 1 tbsp fresh parsley chopped

Equipment

  • Large Skillet
  • Baking sheet
  • Chef's knife
  • Wooden Spoon

Method
 

  1. Preheat oven to 400°F (200°C). Prick washed potatoes with a fork, rub with olive oil and coat with sea salt.
  2. Bake potatoes directly on oven rack for 50-60 minutes until skin is crisp and inside is tender.
  3. While potatoes bake, brown ground beef in a skillet over medium heat. Add onion and cook until soft.
  4. Stir in garlic, tomato paste, Worcestershire sauce, and flour. Cook for 1 minute.
  5. Gradually whisk in beef broth and bring to a simmer. Let thicken for 5 minutes.
  6. Stir in corn and cook until heated through. Season with salt and pepper.
  7. Slice open baked potatoes, fluff interior with butter, and top generously with the meat mixture.
  8. Garnish with parsley and serve immediately.

Notes

For a cheesy version, stir cheddar cheese into the fluffed potato before adding the meat sauce.