Shepherd’s Pie Loaded Baked Potato Recipe
Shepherd’s Pie Stuffed Baked Potatoes turn your favorite comfort food casserole upside down for a fun twist on a classic. A simple spud becomes a full meal when you fill your loaded baked potatoes with ground beef and veggies and top with melted cheese. This easy dinner idea will be a new (naturally gluten free) family favorite!
Originally published October 10, 2018. Updated with video and more helpful information.
My kids love a book called I Will Never Not Ever Eat a Tomato. I stumbled upon the book in a little bookstore, and I knew I had to buy it.
You see, my oldest will only eat tomatoes in the form of sauce on pizza or ketchup. I was hoping the tactic of giving fun names to all of the foods like Charlie does in the book would work for me.
My kids are not picky eaters in the least, but my kiddo doesn’t care whether I call them tomatoes or moonsquirters – he is NOT going to eat them.
However, my little guy needs a book called I Will Never Not Ever Eat a Potato. Well, he wouldn’t eat a potato 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 in a loaded baked potato.
They were a total family-pleasing dinner. And not just in my family. Check out what some of nearly 150,000 people who have pinned this recipe and over 7 million people who have seen the video on Facebook have to say:
This is such a perfect, comforting, cozy meal for fall and all of the colder months. I have always loved Shepherd’s Pie, but have never had it like this before. Such a great idea! – Bee
I love this recipe. I’ll be making it again tonight for I think the 5th time <3 – Andrea
Hi! This sounds perfectly yummy and quick (while fairly inexpensive) and exactly what this tired single mom is looking for! – Sue
Shepherd’s Pie Stuffed Baked Potato Recipe
This tasty loaded baked potato recipe is super popular for good reason. It takes classic comfort food and makes it even easier. Obviously, nobody can resist the hearty combination of meat and potatoes. Adding a savory sauce, veggies, and melted cheese just makes it even better. It’ll instantly be one of your favorite easy family dinners that kids and adults will enjoy!
While not a traditional Shepherd’s pie filling, this way of making it is so easy, so flavorful, and naturally gluten free.
In fact, this entire recipe has only nine ingredients and just a few steps. No need to make a roux or slurry to thicken the gravy. And the filling can be made during the last twenty minutes or so that the baked potatoes are in the oven.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
- Russet baking potatoes
- ground beef
- tomato paste
- Worcestershire sauce
- beef broth
- frozen mixed vegetables
- cheddar cheese
- Bake the potatoes using one of the methods below.
- While they bake, brown ground beef in a skillet with onion, garlic, kosher salt, and black pepper.
- Stir in tomato paste, Worcestershire sauce, and beef broth. Add vegetables and simmer till thickened.
- 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
- Return to the oven until the cheese melts.
You actually have more options than just the oven for baking potatoes. However, your first step will be to wash them well and pierce them several times with a fork. Then follow any one of these methods listed here. You’ll know the potatoes are done when they can be easily pierced with a fork
- Place the potatoes on a baking sheet. Bake at 425°F for about an hour, depending on the size.
Microwave baked potatoes:
- Place the potatoes on a microwave-safe dish and cook at 100% power for about 10 minutes (for four potatoes), rotating after 5 minutes. If you are cooking more or less potatoes, you will have to adjust the time.
Instant Pot baked potatoes:
- Place 1 cup of water and the steamer insert in your Instant Pot. Place potatoes on the steamer basket, put on and lock the lid in place, and set to Manual for 12 to 18 minutes, depending on the size of your potatoes. 6-8 oz. potatoes will take about 12 minutes, 8-10 oz. potatoes will need about 15 minutes, and 10-12-oz. will be done in about 18 minutes. Allow the pressure to release naturally for about 15 minutes.
Slow cooker baked potatoes:
- Rub the potatoes with olive oil and place in the crockpot, cooking on low for 8-10 hours or high for 4-5 hours.
Make it a meal
When most people think of a stuffed baked potato, they typically think of a side dish like Broccoli Cheese Twice Baked Potatoes to serve with a steak. However, this is a baked potato dinner, so you might just need a light veggie side dish like one of these:
- Salad with Greek Yogurt Ranch Dressing or Creamy Balsamic Vinaigrette.
- Brown Buttered Carrots and Peas
- Roasted Brussel Sprouts and Butternut Squash
- Dijon Mustard Coleslaw with Apples
- Mashed Brussels Sprouts and Cauliflower Colcannon
Brianne’s pro tips
Is a traditional Shepherd’s Pie made with beef or lamb?
Shepherd’s Pie typically has lamb and it usually has a more traditional brown gravy-type sauce. It is also pretty much always made with mashed potatoes.
This one uses ground beef and a more tomato-ey sauce. And, obviously, it uses baked taters instead of mashed.
Let’s just say this recipe is inspired by Shepherd’s Pie and leave it at that. It tastes good. Just go make it. Call it Baked Stuffed Potatoes with Ground Beef and Veggies if you like. It’s all good. I’m okay with that.
Gluten free ingredients
Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information.
Potatoes don’t contain gluten, so it is easy to make gluten free stuffed baked potatoes as long as you choose the right gluten free ingredients for the filling.
For this recipe, you’ll need to pay particular attention to the labels on the following to look for gluten-containing ingredients:
- Beef broth – while many brands of stock or bone broth are gluten free, there are some that are not due to colors and flavors that are added.
- Worcestershire Sauce – 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.
More creative takes on Shepherd’s Pie
- Shepherd’s Pie Loaded Fries
- Low Carb Shepherd’s Pie
- Mini Shepherd’s Pie in Ramekins
- Shepherd’s Pie Stuffed Peppers
If you want something completely different (but still kind of the same, try 18 Creative and Comforting Twists on Classic Shepherd’s Pie.
More favorite easy dinners
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Shepherd’s Pie Loaded Baked Potatoes
- 4 baking potatoes
- 1 pound lean ground beef
- ½ cup chopped onion (about 1 medium onion)
- 1 garlic clove crushed or minced
- Salt and pepper
- ¾ cup tomato paste one 6-ounce can
- ¼ cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups frozen mixed vegetables thawed (carrots, peas, corn, and green beans)
- 1 cup shredded cheddar cheese about 4 oz.
- Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.
- While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.
- Stir in the tomato paste, Worcestershire sauce, and beef broth.
- Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.
- Cut a slit down the length of one potato then another one perpendicular to make an “x”. Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.
- Spoon the filling into the potatoes and top with shredded cheese.
- Return to a 400°F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.