Shepherd's Pie Loaded Baked Potatoes

A fun and easy twist on a classic recipe with a simple beef and vegetable filling for stuffed baked potatoes.
Course Dinner
Cuisine American
Servings 4
Calories 564kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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.



Serving: 1g | Calories: 564kcal | Carbohydrates: 65g | Protein: 42g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 1195mg | Potassium: 2214mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5665IU | Vitamin C: 36.3mg | Calcium: 310mg | Iron: 8.1mg