Shepherd's Pie Baked Potatoes Are an Easy Mashup of Two of Our Favorite Comfort Foods

Everything you love about the classic British dish, but stuffed into a baked potato.

By
Kelli Solomon
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Senior Social Media Editor
Kelli Solomon is a freelance writer, editor, and recipe developer constantly dreaming up beautiful breads and badass briskets. While her tastes are eclectic, her favorite things involve fire or fermentation.  She's contributed to Food52, where she has worked on some of their top series, including Bake It Up A Notch, Sweet Heat, The Secret Sauce with Grossi Pelosi, Off-Script with Sohla, Weeknight Dinners, and Cook and a Half. She's also worked as an assistant food stylist for Sara's Weeknight Meals and Driveby History Eats on PBS.
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Updated November 01, 2024
Side view of shepherds pie baked potato

Serious Eats / Amanda Suarez

Why It Works

  • Nontraditional ingredients, like red wine, tomato paste, and Parmesan cheese, add savory depth to the meat.
  • Enriching the mashed-potato topping with egg gives it structure, allowing it to hold its shape when piped.

The classic baked potato is a well-loved dish, but it usually functions as a supporting character to the main event—a charbroiled steak, a juicy pork chop, or a roasted chicken. Another world is possible, however, one in which the baked potato is the meal, replete with protein, vegetables, and overflowing with buttery potato mash.

This recipe is a perfect example. It takes the comforting flavors of shepherd’s pie and stuffs them into a cozy potato jacket. It's as much a hearty twist on the classic baked potato as it is a repackaging of shepherd's pie, moving it from the typical large casserole dish to single-serving, fully-loaded, potentially make-ahead potato skins.

To enhance these potatoes even more, instead of topping them with simple mashed potatoes, I fold egg yolks into the mashed potato, turning them into pipe-able duchess potatoes that make a beautiful star pattern on top. Showered with Parmesan and baked until golden, it's a fun and satisfying dish that turns the humble potato into a true star of the plate.

This Recipe's Techniques for Success

Add Some Umami to the Filling

The shepherd’s pie filling here is basically just a half-sized batch of Daniel’s shepherd’s pie recipe, with one tweak: Instead of the Marmite in his recipe, I call for optional fish sauce in addition to the Worcestershire sauce already in the recipe; all of these ingredients play a similar role of umami-booster, so use whichever you have in your pantry (even Worcestershire alone will do the trick).

Side view of shepherds pie baked potato

Serious Eats / Amanda Suarez

Enhance the Mashed Potato Topping

In a classic twice-baked potato, the potato flesh is scooped out, seasoned, and enriched with ingredients like butter, and then packed back into the skins for a second baking. Here, though, we're packing the meat stew into the potato skins and then topping that with piped mashed potatoes. In a case like this, it helps to harness the power of duchess potatoes, which are whipped with egg, cream, and butter for a smooth and pipable result that holds its shape beautifully when baked.

All you need is a pastry bag and a star tip to give these potatoes a touch of flair that’ll make you proud to serve them to guests—or just to yourself. You’ll have some extra mashed potatoes since the quantity of scooped-out potatoes exceeds what’s needed to top the dish, so check out the linked duchess potatoes recipe for instructions on making individual portions to serve alongside.

Overhead view of shepherd's pie baked potatoes

Serious Eats / Amanda Suarez

Recipe Details

Shepherd's Pie Baked Potatoes Are an Easy Mashup of Two of Our Favorite Comfort Foods

Prep 35 mins
Cook 60 mins
Total 95 mins
Serves 6
Makes 6 baked potatoes

Ingredients

For the Potatoes:

  • 6 large russet potatoes, scrubbed (about 3 pounds; 1.4kg)

  • Kosher salt and freshly ground black pepper

  • 1/3 cup (80ml) heavy cream

  • 6 tablespoons unsalted butter (about 3 1/4 ounces; 90g), melted, plus more for brushing

  • 1 large egg plus 2 yolks, lightly beaten

For the Meat Sauce:

  • 1 cup (240mlhomemade or store-bought low-sodium chicken stock

  • One 1/4-ounce (7g) packet unflavored gelatin (about 1 1/2 teaspoons)

  • 1 tablespoon (15ml) vegetable oil

  • 1 pound (454g) ground beef or lamb

  • 1/2 large yellow onion (about 5 ounces; 200g), finely diced

  • 1 large carrot (about 4 ounces; 113g), finely diced

  • 1 rib celery (about 2 ounces; 60g), finely diced

  • 2 medium cloves garlic (10g), minced

  • 1 tablespoon (30ml) tomato paste

  • 1/2 cup (120ml) dry red wine

  • 2 sprigs thyme

  • 1 bay leaf

  • 1 tablespoon (15ml) Worcestershire sauce

  • 1 teaspoon (5ml) fish sauce

  • 1 tablespoon (8g) all-purpose flour

  • 1 cup frozen peas (4 ounces; 113g)

  • Kosher salt and freshly ground black pepper

Directions

  1. If Using Only the Oven for the Potatoes (see notes): Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on the oven rack, set a sheet of foil on the rack below to catch any oil drips.

    Overhead view of potatoes

    Serious Eats / Amanda Suarez

  2. If Using the Microwave and Oven for the Potatoes (see notes): Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on the oven rack, set a sheet of foil on the rack below to catch any oil drips.

  3. If Using Only the Microwave for the Potatoes (see notes): Using a fork, prick skin of the potatoes all over. Working in batches if needed, place potatoes on microwave-safe plate, and microwave on high power until potatoes are tender and can be easily pierced with a paring knife, 10 to 12 minutes.

  4. Let potatoes stand until cool enough to handle, then slice off upper-third of the potatoes lenthwise (like a potato canoe). Scoop out potato flesh into a medium bowl, leaving a 1/4-inch layer attached to the skin.

    Overhead view of trimming potatoes

    Serious Eats / Amanda Suarez

  5. Using a ricer, pass the potatoes into a medium bowl. Using a flexible spatula, stir in butter until incorporated. Add cream, folding until incorporated. Season with salt and pepper to taste. Stir in beaten egg mixture until combined, taking care not to overmix the potatoes. Set aside.

    Two image collage of making duchess potatoes

    Serious Eats / Amanda Suarez

  6. Meanwhile, for the Meat Sauce: In a 1-cup liquid measuring cup, add stock, sprinkle gelatin on top, and set aside.

    Overhead view of adding gelatin

    Serious Eats / Amanda Suarez

  7. In a large skillet or sauté pan, heat oil over high heat until shimmering. Add half of ground meat and cook, stirring and scraping bottom of pot, until well browned, 6 to 8 minutes; use a potato masher or large whisk to break up meat. Add remaining meat and cook, breaking up with masher or whisk, until reduced to small bits, about 3 minutes; lower heat as necessary to prevent scorching. If meat has rendered an excessive amount of fat, use a metal spoon to ladle most of it out, leaving just a few tablespoons in the pot. Add onion, carrots, celery, and garlic and cook, stirring and scraping bottom of pot, until just beginning to soften slightly, about 4 minutes.

    Two image collage of browning meating and onions carrots and celery added

    Serious Eats / Amanda Suarez

  8. Add tomato paste and cook over medium heat, stirring, for 1 minute. Add red wine and bring to a simmer over high heat. Cook, scraping up any browned bits, until almost fully evaporated. Add reserved chicken stock, thyme, bay leaf, Worcestershire, and fish sauce, if using. Sprinkle flour over ground meat in pot, then stir in. Bring to a simmer, then reduce heat to low and simmer until sauce is reduced and thick, about 20 minutes. Discard thyme sprigs and bay leaf. Stir in peas and season with salt and pepper.

    Four image collage of adding tomato paste, wine, flour, and peas

    Serious Eats / Amanda Suarez

  9. To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (220°C).Brush outer skins with melted butter and place in a 9- by 13-inch dish. Fill hollowed skins generously with meat mixture.

    Two image collage of brushing potatoes and filling with meat

    Serious Eats / Amanda Suarez

  10. Fit a piping bag with a 1/2-inch star tip. Using a flexible spatula, scraper potato mixture to piping bag. Pipe remaining potato on top by holding filled pastry bag at an 80° angle, and applying steady downward pressure to form small mounds in an even decorative pattern. You’ll have plenty leftover. We recommend piping the rest to make individual servings of pommes duchesse.

    Side view of piping potatoes

    Serious Eats / Amanda Suarez

  11. Bake, rotating baking sheet halfway through, until golden brown, 15 to 20 minutes. Serve.

    Overhead view of baked potatoes

    Serious Eats / Amanda Suarez

    Special Equipment

    Microwave, ricer or food mill, disposable pastry bag, 1/2-inch star tip, 9- by 13-inch dish

    Make Ahead and Storage

    ​​The potatoes can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use broiler to brown top.

Nutrition Facts (per serving)
603Calories
24gFat
77gCarbs
18gProtein
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Nutrition Facts
Servings: 6
Amount per serving
Calories603
% Daily Value*
Total Fat 24g31%
Saturated Fat 12g62%
Cholesterol 95mg32%
Sodium 416mg18%
Total Carbohydrate 77g28%
Dietary Fiber 9g33%
Total Sugars 8g
Protein 18g
Vitamin C 32mg162%
Calcium 114mg9%
Iron 5mg28%
Potassium 2045mg44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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