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).
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.
Recipe Details
Shepherd's Pie Baked Potatoes Are an Easy Mashup of Two of Our Favorite Comfort Foods
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 (240ml) homemade 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
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 9- by 13-inch dish, 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.
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 9- by 13-inch dish, 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.
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.
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.
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.
Meanwhile, for the Meat Sauce: In a 1-cup liquid measuring cup, add stock, sprinkle gelatin on top, and set aside.
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.
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.
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 on a sheet pan or in a 9- by 13-inch dish. Fill hollowed skins generously with meat mixture.
Fit a piping bag with a 1/2-inch star tip. Using a flexible spatula, scraper potato mixture to piping bag. Pipe 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.
Bake, rotating baking sheet or or 9- by 13-inch dish halfway through, until golden brown, 15 to 20 minutes. Serve.
Special Equipment
Microwave, ricer or food mill, disposable pastry bag, 1/2-inch star tip, quarter-sheet pan or 9- by 13-inch baking dish
Notes
Baking the potatoes in the oven produces marginally better results, but takes longer. The microwave speeds things up.
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) | |
---|---|
603 | Calories |
24g | Fat |
77g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 603 |
% Daily Value* | |
Total Fat 24g | 31% |
Saturated Fat 12g | 62% |
Cholesterol 95mg | 32% |
Sodium 416mg | 18% |
Total Carbohydrate 77g | 28% |
Dietary Fiber 9g | 33% |
Total Sugars 8g | |
Protein 18g | |
Vitamin C 32mg | 162% |
Calcium 114mg | 9% |
Iron 5mg | 28% |
Potassium 2045mg | 44% |
*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. |