Shepard’s Pie Baked Potato | June 24, 2025

Two of any guy’s favourite dishes, at the same time!

Let’s take two comfort foods: shepherd’s pie (or cottage pie, to actually be more accurate, since I’m using beef) and baked potatoes and turn them into one handy little meal. This is a great meal to prep ahead, since the filling can be made and stored in the fridge till needed. In fact you could even freeze the filling! And whether you are two people, four, or more, it is an easy method to accommodate the number of bellies you are feeding.

Ingredients
Shepherd’s Pie filling, enough for eight medium to large potatoes
2 lb lean ground beef, see Notes
1/2 tsp baking soda
2 tsp salt, divided
1 tsp pepper, divided
1 tbsp butter
1 tbsp olive oil
1 medium onion, diced
1 medium leek, finely sliced
1 stalk celery, diced
2 medium carrots, diced
1/4 tsp paprika, optional
3 medium cloves garlic, minced
3 tbsp tomato paste
2 tbsp all-purpose flour, can use a gluten free blend instead
2 tbsp Worcestershire sauce
1 3/4 cups beef broth, can use turkey broth as well
1 tbsp chopped fresh parsley
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh thyme
1 tbsp cornstarch, mixed with 1 tbsp water
1 cup fresh or frozen green peas

Baked Potatoes

8 medium to large Russet potatoes, scrubbed and dried, ensure that they are all of similar size
olive oil
kosher salt
6 tbsp unsalted butter, cut into small chunks (3 oz or 85 g)
3/4-1 tsp kosher salt
1/2 tsp white pepper, can use black pepper if this is all you have
1/4 tsp nutmeg
1/3-1/2 cup milk, or more if needed, depending on the size of your potatoes.
2/3 cup shredded cheddar cheese, plus more for sprinkling on top
3-4 tbsp parmesan cheese, or more if desired
chives or parsley chopped for garnish
chilli flakes, optional

Instructions
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