Shepherd’s Pie Stuffed Baked Potatoes

Why You’ll Love Cottage Pie Baked Potatoes

My kids are not picky eaters in the least, but my youngest would not eat a potato for years. That is until I took the filling from my favorite Shepherd’s Pie and, instead of doing all the work of peeling and boiling and mashing potatoes, I just turned it into a stuffed baked potato. Yes, you’ll see I called it “Shepeherd’s Pie”, but since it is made with beef, technically it is “Cottage Pie”. Hence, Cottage Pie Baked Potatoes, even though I usually slip and call them Shepherd’s Pie Loaded Potatoes.

Whatever you call it, there are a million reasons to love this recipe, but here are just a few:

• Makes a classic easier. Yes, no fussing with making mashed potatoes. Plus there is no need to prepare a roux or slurry to thicken the gravy. So while it is slightly different than a traditional cottage pie filling, it’s extra simple and super delicious. It’s also easier than other cottage pie baked potato recipes which essentially call for twice-baking by scooping out the centers to make a mashed potato topping.
• Naturally gluten free. Yes, with no flour for thickening, this entire dish uses completely gluten free ingredients. It can even be dairy-free my omitting the cheese or using a vegan option.
• Absolutely timeless. While it is one of our favorite easy dinner recipes for any night of the year, especially during comfort food season, this loaded baked potato recipe is a perfect way to enjoy a gluten free St. Patrick’s Day if you don’t have time to make corned beef and cabbage!

Stuffed Baked Potatoes Recipe Ingredients

This entire recipe has only nine ingredients and just a few steps. Here’s a quick overview of what you’ll need to make it. You can find the full quantities and detailed instructions in the recipe card at the bottom of the post.

• Russet baking potatoes. Wash and dry them to prepare to make the baked potatoes.
• Ground beef. I like to use 90% lean ground beef.
• Onion. Chopped.
• Garlic. Minced or crushed in a garlic press.
• Tomato paste.
• Worcestershire sauce. If needed for you, in the United States, Lea & Perrins Worcestershire Sauce is gluten-free. But in other countries or with other brands, do check the label or company website.
• Beef broth. Boxed broth or stock has the best flavor if you can’t make homemade.
• Frozen mixed vegetables. Here we use a mixture of carrots, peas, green beans, and corn.
• Cheddar cheese. Use yellow or white cheddar. Vegan cheese can be substituted for a dairy-free option.

How to Make Cottage Pie Baked Potatoes

One of the best parts of this stuffed baked potato recipe is how easily it comes together. The filling can actually be made during the last twenty minutes or so that the baked potatoes are cooking. Let’s briefly go over the steps.

• Bake the potatoes. Pierce the potatoes several times with a fork and bake them at 400°F for about an hour. If you need them ready faster, you can have them prepared ahead of time in the crockpot, or cook them in the microwave, Instant Pot, or air fryer. I have a detailed article on how to make baked potatoes that details each method.

• Make the shepherd’s pie filling. Brown the ground beef in a skillet with onion, garlic, salt, and black pepper. Stir in tomato paste, Worcestershire sauce, and beef broth. Add vegetables and simmer till thickened.

Fill and bake potatoes. Once the potatoes are baked, cut through the potato skin and open them up with a fork. Place the potatoes in a cast iron skillet or glass pie plate and spoon the filling inside. Top with shredded cheddar cheese and return them to the oven until the cheese melts.

Stuffed Baked Potatoes Variations

There are countless ways you can customize these stuffed baked potatoes to your preferences. Here are just a few ideas:

• Make true shepherd’s pie. That means instead of cottage pie baked potatoes using beef, you can make them with ground lamb.
• Lighten it up. Alternatively, if you want a leaner option, you can substitute ground chicken or turkey.
• Swap the veggies. This loaded baked potato recipe calls for mixed veggies, but you can use a single type of veggie, stick with peas and carrots, or go with something entirely different like cauliflower or mushrooms.
• Try sweet potatoes. For those love combo of sweet and savory as much as I do, try stuffing the filling into baked sweet potatoes.
• Change the cheese. Besides using dairy-free cheese, if needed, you can also try something like Monterey Jack or even a melted cheese like Havarti. It’s up you you.
• Use the filling. You can stick with this same filling but repurpose it in different ways, like Shepherd’s Pie Loaded Fries, Mini Shepherd’s Pie in Ramekins, Shepherd’s Pie Stuffed Peppers, or even Tater Tot Shepherd’s Pie.

FAQ’s

Storing and Reheating Stuffed Baked Potatoes

Refrigerator. You can store either the prepared baked potatoes and cottage pie filling or any fully prepared leftovers in an airtight container in the refrigerator for 2 to 3 days.

Freezer. If tightly sealed, they can also be frozen for up to 2 months. But be sure to thaw overnight in the refrigerator before reheating.

Reheating. Reheat cottage pie baked potatoes in the microwave until steaming hot, or return them to the oven for about 20 minutes. In this case, I would recommend covering them so the cheese doesn’t get too brown and hard.

Make-ahead. If you’ve prepared but not assembled the stuffed baked potatoes, you can first reheat the potatoes in the oven or microwave and the filling on the stove or microwave, then fill and bake just to melt the cheese, as directed. Alternatively, you can fill the potatoes while cold, then cover the pan with aluminum foil and bake for about 20 minutes at 400°F or until heated through before topping with shredded cheese.