Shepherd’s Pie Baked Potato | July 18, 2025

Two of the ultimate comfort foods—shepherd’s pie (technically cottage pie, as it uses beef) and baked potatoes—come together in one satisfying, handheld meal. This dish is ideal for meal prep: the savory filling can be made in advance and even frozen, making it a convenient option for families of any size.Best restaurants near me

Ingredients

For the Shepherd’s Pie Filling:

2 lb lean ground beef (see Notes)

½ 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

¼ tsp paprika (optional)

3 cloves garlic, minced

3 tbsp tomato paste

2 tbsp all-purpose flour (or gluten-free alternative)

2 tbsp Worcestershire sauce

1¾ cups beef broth (or turkey broth)

1 tbsp chopped fresh parsley

½ tsp chopped fresh rosemary

½ tsp chopped fresh thyme

1 tbsp cornstarch mixed with 1 tbsp water

1 cup fresh or frozen green peas

For the Baked Potatoes:

8 medium to large Russet potatoes, scrubbed and dried

Olive oil

Kosher salt

6 tbsp unsalted butter (about 85g), cut into small chunks

¾–1 tsp kosher salt

½ tsp white pepper (or black pepper)

¼ tsp nutmeg

⅓–½ cup milk (adjust to texture)

⅔ cup shredded cheddar cheese (plus more for topping)

3–4 tbsp parmesan cheese (optional)

Chives or parsley, chopped (for garnish)

Chili flakes (optional)

Instructions

Prepare the Shepherd’s Pie Filling:

Break up the ground beef in a bowl. In a small cup, mix baking soda with 2 tbsp water, ½ tsp salt, and ¼ tsp pepper. Pour over the beef and mix well. Let rest for 20 minutes at room temperature.

In a large skillet, melt butter with olive oil over medium heat. Add onion, leek, celery, carrots, ½ tsp salt, ¼ tsp pepper, and paprika (if using). Sauté for 7 minutes until softened.

Add garlic and tomato paste. Stir until darkened and fragrant, about 2 minutes.

Stir in flour and cook for another 2 minutes, scraping up any browned bits.

Add broth, Worcestershire sauce, parsley, rosemary, and thyme. Bring to a boil.

Lower heat to medium-low. Evenly spread the vegetables, then add beef in small portions. Simmer, cover, and cook for 12–15 minutes, stirring regularly to break up clumps.

Add the cornstarch slurry and stir until thickened. Mix in the peas and adjust seasoning. Remove from heat. Let cool if storing for later.

Prepare the Baked Potatoes:

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