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.

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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

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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.

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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!