Shepherd’s Pie Recipe
Turn the beloved comfort of Shepherd’s Pie into a fun, single-serving treat with these hearty baked potatoes! Packed with a flavorful ground chuck mixture featuring sweet corn and a creamy mushroom sauce, then topped with rich, cheesy mashed potatoes, these stuffed spuds are a warm, satisfying twist on a classic.
Shepherd’s Pie Baked Potatoes
Ingredients
For the Baked Potatoes
| Ingredient | Quantity |
|---|---|
| Large Russet potatoes | 4–6 (or as needed) |
| Butter | 2–3 tablespoons |
| Heavy cream | 1/4–1/2 cup |
| Salt | To taste |
| Pepper | To taste |
| Shredded cheese | 1/2–1 cup (plus extra for topping) |
For the Meat Filling
| Ingredient | Quantity |
|---|---|
| Ground chuck | 1 pound |
| Cream of mushroom soup (canned) | 1 (10.5 oz) |
| Canned corn, drained | 1 (15 oz) |
| All-purpose seasoning blend | 1–2 teaspoons |
| Garlic Parmesan seasoning | 1 teaspoon |
| “Slap Ya Mama” seasoning | 1/2 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Instructions
1. Bake the Potatoes
- Preheat Oven: Set your oven to 400°F (200°C).
- Clean Potatoes: Scrub thoroughly and prick each one a few times with a fork.
- Bake: Place directly on the rack or on a baking sheet and bake for 60–90 minutes until very tender when squeezed or pierced.
- Cool Slightly: Allow them to rest 10–15 minutes once out of the oven so they’re easier to handle.
2. Make the Meat Mixture
- Cook the Beef: In a large pan over medium-high heat, brown the ground chuck, breaking it into crumbles. Drain excess fat.
- Season: Mix in the seasoning blend, garlic Parmesan seasoning, “Slap Ya Mama” spice, salt, and pepper. Stir and cook for another minute or two.
- Add Soup and Corn: Turn heat to medium-low and stir in the cream of mushroom soup and corn. Let it simmer gently for 5–7 minutes. Keep warm until ready to use.
3. Prepare the Mashed Potato Topping
- Scoop the Potatoes: Slice each baked potato lengthwise and carefully scoop out most of the inside into a mixing bowl, leaving a 1/4–1/2 inch shell.
- Mash the Filling: Add butter, cream, salt, pepper, and about 1/2 cup of shredded cheese to the scooped-out potato. Mash until creamy and smooth. Adjust seasoning and cream to taste.
4. Assemble & Bake
- Stuff with Filling: Spoon the meat and corn mixture into each potato shell.
- Top with Mash: Add a layer of mashed potatoes on top of the meat, creating small peaks with a fork for texture.
- Add Cheese: Sprinkle extra shredded cheese on top.
- Final Bake: Return the filled potatoes to the oven for 10–15 minutes, or until cheese is melted and the tops are golden and slightly crisp.
Serving Suggestion
Serve warm with a fresh green salad or steamed vegetables for a balanced, comforting meal. Enjoy these cozy, cheesy, and flavorful Shepherd’s Pie Baked Potatoes!
