Description
A creative twist on classic shepherd's pie, served inside baked russet potatoes filled with savory ground beef and topped with creamy mashed potatoes. Perfect as a comforting weeknight meal or for entertaining guests with a cute presentation.
Ingredients
Scale
Potatoes
- 4 large organic baking potatoes (like Russet)
- 1 Tbsp butter
- 2 Tbsp half & half (or milk)
- 1/2 tsp salt
Cottage Pie Filling
- 1/2 recipe cottage pie filling (see separate cottage pie recipe)
Instructions
- Bake the potatoes: Preheat the oven to 375º F (190º C). Bake the whole potatoes for about 50 minutes until tender. Alternatively, bake them in an air fryer according to your air fryer instructions until cooked through.
- Prepare the potato shells: Remove the baked potatoes from the oven and carefully scoop out the center flesh, leaving a thin shell. Peel the skin from the scooped-out top parts and place those skins in a medium bowl.
- Mash the potato filling: Scoop out additional flesh from the inside and add it to the bowl with the skins. Mash or rice the potato mixture with butter, salt, and half & half (or milk) until creamy and smooth.
- Fill the potato shells: Place the empty potato shells on a baking tray. Spoon the prepared ground beef cottage pie filling into each shell, being careful not to overfill to avoid leaking.
- Top with mashed potatoes: Either pipe the mashed potato on top using a piping bag with a large tip (like 4B) or spoon it on and fluff with a fork to create texture.
- Bake assembled pies: Place the shepherd's pie stuffed potatoes in a baking dish. Bake in the oven or air fryer at 350º F (175º C) for about 20 minutes until heated through.
- Brown the tops (optional): To get a golden brown top, place the baked potatoes under a broiler for 1-2 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and serve immediately. Warn diners that the filling is very hot. Pair with peas or your choice of vegetable.
Notes
- This dish is a fun and unique way to present shepherd's pie, ideal for both casual meals and entertaining.
- Use a grapefruit spoon to easily scoop out the potato flesh without breaking the shell.
- If you prefer, mashed potatoes can be piped on top for a pretty presentation or spooned and fluffed with a fork for a rustic look.
- Adjust the filling quantity based on your cottage pie recipe; avoid overfilling to prevent leakage during baking.
- The broiling step is optional but adds a nice crispy, browned finish to the mashed potato topping.
- Serve immediately as the dish is best enjoyed hot and fresh.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 319 kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 10 mg
