Shepherd’s Pie Loaded Baked Potatoes
Shepherd’s Pie Loaded Baked Potatoes are a fun twist on a classic comfort food dinner. Based on an Easy Shepherd’s Pie recipe, simple spud becomes a full baked potato meal. All you have to do is stuff it with a hearty filling of beef and veggies, then top it with melted cheese.
This loaded baked potato recipe is a perfect way to enjoy a gluten free St. Patrick’s Day!
My kids love a book called I Will Never Not Ever Eat a Tomato with Charlie and Lola from that cartoon TV show. They’ve never actually watched the show, but I stumbled upon the book in a little bookstore in Burlington, Vermont about two years ago.
It was shortly after The Bug, following the unfortunate timing of stomach virus onset just after eating a spaghetti dinner, banned all tomato products from his life except ketchup. When I saw the title I knew he had to have it.
It is a super cute book, and one that I actually don’t mind reading repeatedly. Little Lola is an extremely picky eater. Big brother Charlie does everything he can to get her to eat a nutritious dinner. He insists that he is giving her Orange Twiglets from Jupiter, Green Drops from Greenland, Cloud Fluff, and Sea Nibbles from the undersea grocery store, and not the carrots, peas, mashed potatoes, and fish sticks that she so despises.
But the tables get turned on Charlie when, much to his surprise, she requests the most dreaded veggie of all – tomatoes – by asking for “moonsquirters”.
Now I must say, as happy as I am that they enjoy reading the book, I was hoping the tactic would work for me. My kids are not picky eaters in the least, but The Bug doesn’t care whether I call them tomatoes or moonsquirters – he is NOT going to eat them.
And Little Dude, well, he needs a book called “I Will Never Not Ever Eat a Potato” because the kids refuses any sort of potato. Well except fries (yes, even homemade oven fries, and not just the French fries he steals off of daddy’s plate when we go out to eat) and that time that I made potato waffles. But calling it “cloud fluff” is not going to convince him to dig in to a pile of mashed potatoes. He won’t eat them roasted or even loaded with cheese.
But it was definitely his loss that he won’t eat them baked either, because the rest of us loved these Shepherd’s Pie Loaded Baked Potatoes!
They were a total family-pleasing dinner. Well, except my little picky potato dude, who ate all the filling but insisted that I remove all evidence of potato contamination from his plate. The Bug devoured his entire serving plus seconds, and even took some of the leftover filling in his thermos for lunch a couple days later. And The Hubby and I enjoyed ours as well. It really couldn’t be easier, either.
Is Shepherd’s Pie beef or lamb? Is this a traditional Shepherd’s Pie recipe?
Now I know I’m gonna get flack. Shepherd’s Pie typically has lamb. Shepherd’s Pie usually has a more traditional brown gravy-type sauce. It is also pretty much always made with mashed potatoes. Can we 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.
Is a loaded baked potato gluten free?
As a matter of fact, potatoes are gluten free, so baked potatoes are gluten free. Whether a loaded baked potato is gluten free depends on the filling you choose. This recipe is gluten free if you are sure to use Worcestershire Sauce and beef broth that is gluten free. Always read labels. Although you will want to watch out for baked potato recipes with things like cream sauces or cheese sauces that may be thickened with flour.
How to Make a Loaded Baked Potato with Shepherd’s Pie Filling
- First, wash russet potatoes and place on a baking sheet. After piercing the potatoes, pop them in the oven and bake for an hour or so, depending on the size, until you have perfectly baked potatoes.
- Of course, you can also make Instant Pot Baked Potatoes or Microwave Baked Potatoes or Slow Cooker Baked Potatoes, if you prefer.
- While they bake, brown ground beef with onion, garlic, kosher salt, and black pepper. Next, stir in tomato paste, Worcestershire sauce, and beef broth. Then 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.
- Finally, spoon the filling inside, top with shredded cheddar cheese, and return to the oven until the cheese melts.
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Now here are some more creative takes on Shepherd’s Pie…
- Shepherd’s Pie Loaded Fries
- Shepherd’s Pie Stuffed Peppers
- Buffalo Chicken Shepherd’s Pie
- Plus 18 Creative and Comforting Twists on Classic Shepherd’s Pie
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Shepherd’s Pie Loaded Baked Potato Recipe
This tasty baked potato dinner 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. Therefore, 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!
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
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
- 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.