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Ultimate Shepherd's Pie Loaded Baked Potato

A giant, crispy-skinned baked potato stuffed to the brim with a rich, savory ground beef and gravy filling, topped with melted cheese and sweet corn.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 loaded potatoes
Course: Dinner, Main Course
Cuisine: American, British
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large Russet potatoes scrubbed and dried
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
Beef Filling
  • 1 lb ground beef 80/20 blend
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
Toppings
  • 1.5 cups sharp cheddar cheese grated
  • 1 cup sweet corn warmed
  • 0.25 cup fresh parsley chopped
  • 1 tsp smoked paprika

Equipment

  • Baking sheet
  • Large Skillet
  • Cutting board
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Prick potatoes with a fork, rub with olive oil, salt, and pepper.
  2. Bake potatoes for 60-75 minutes until tender and skin is crispy.
  3. In a skillet, brown the ground beef over medium-high heat. Drain excess fat.
  4. Add diced onions and garlic to the beef, cooking until softened. Stir in tomato paste and thyme.
  5. Sprinkle flour over the mixture, stir for 1 minute. Gradually whisk in beef broth and Worcestershire sauce.
  6. Simmer for 5-10 minutes until the gravy is thick and rich. Season to taste.
  7. Slice open baked potatoes, fluff the insides, and load with the hot beef and gravy mixture.
  8. Top generously with shredded cheese, warm corn, parsley, and a pinch of paprika. Serve immediately.

Notes

For an even crispier potato skin, do not wrap them in foil while baking. Let them bake exposed to the dry heat of the oven.