Shepherd’s Pie Baked Potato (Bake in the Oven or Air Fryer)
Shepherd’s pie baked potato is a unique way to serve an old British classic. Impress your company, or simply serve them for a weeknight comfort food meal everyone will love!
Originally published February 8, 2013
One of the most sobering moments of my life was when I came to the realization that I would die before being able to make all of the recipes I wanted to try. Luckily I make a shepherd’s pie baked potato quite often!
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That may seem silly to a lot of people, but it hit me like a ton of (cook)books!
Add that to my love of potatoes, and what can I say, it had my name written all over it. Not to mention that potatoes are really good for nutrition and health.
What is a Shepherd’s Pie Baked Potato?
To explain in detail, shepherd’s herd sheep, so a shepherd’s pie is made with lamb and a mashed potato topping. If you make this dish using beef, it is called a cottage pie. No clue why that is!
So a shepherd’s pie baked potato is a twice-baked potato that’s filled with a meat and gravy filling, and is so tasty! If you want the un-baked version of cottage pie, it’s simply mince and tatties.
It was years ago when I had been going through old cooking magazines and was overwhelmed at the amount of recipes that I was keeping. I wanted to try making all of the recipes at least once.
Another fabulous recipe from a cooking magazine: honey pear cake.
Did I narrow them down, throw some of the magazines away, or donate some of my cookbooks, you ask? Of course not, however, I must tell you that I am very, very happy when I eventually make something which I’ve been eyeing for years, especially when I discover they turn out great in the air fryer, too!
I saw a photo of these lovely individual shepherd’s* pies in a “Women’s Weekly Cookery” Magazine (I guess it’s not for men!) which my Aunt Elvira had given me many years ago, and had wanted to make them since. Shepherd’s pie in baked potato seemed like a genius idea, don’t you agree?
Well, that day finally came, and I did it; of course I knew it would be simple, but I just LOVED the presentation, so I decided to share the recipe. I think it’s a great idea for a midweek meal, dinner party or even a Valentine’s day dinner! It’s easy to make, can be prepared in advance and tastes delicious; what could be better?
If you’re not familiar with English food, it really doesn’t deserve the bad reputation that precedes it! Take a look at A Dozen English Recipes that Disprove the Myth of Bad English Food.
Shepherd’s Pie Baked Potato
(Oven or Air Fryer)
Recipe loosely adapted from a British woman’s magazine Serves 4 to 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- baking potatoes
- butter
- salt
- pepper, optional
- half & half (or milk)
- shepherd’s (cottage) pie meat filling
Step by Step Directions
Bake the potatoes in a 375º F (190º C) oven for about 50 minutes or until cooked. Or bake in an air fryer until cooked through (as per your air fryer instructions.)
Remove from the oven and scoop out the center, leaving a little potato as a shell. Next, peel the skin from the top part of the potato which was cut out and place in a medium bowl.
Scoop out the more of the inside of the potato (a grapefruit spoon works well) and put the part you took out into the bowl with the tops of the potatoes. Mash or rice the remaining potato with some butter, salt and half and half (or milk) to a creamy consistency.
When finished with all of the potatoes, place on a baking tray.
Fill each potato with the ground beef mixture.
Don’t overfill them or they will leak.
You can pipe the mashed potato, same as these, place the mashed potato in a piping bag with a large tip.
Before and after piped potato.
Or you can just spoon the potatoes on top, and fluff them up with a fork, as I did here.
Next, place the shepherd’s pies in baked potatoes in a baking dish, or air fryer and bake in the oven for about 20 minutes.
To brown the top in the conventional oven, place under the broiler for a minute or two, but be careful as they will brown very quickly.
Remove from the oven and serve immediately.
Serve your shepherd’s pie baked potato immediately, but warn your diners that the filling will be extremely hot.
Serve with or (without peas) or another vegetable.
*Remember that authentic shepherd’s pie is made with lamb; this is truly cottage pie, but most readers outside the UK wouldn’t know what cottage pie is, therefore, I’ve entitled it as the former.
How about serving a British banoffee pie for dessert after this main course?
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Shepherd's Pie Baked Potato
Ingredients
- 4 large potatoes organic, baking (like Russet)
- 1 Tbsp butter
- 2 Tbsp half & half or milk
- ½ tsp salt
- ½ recipe cottage pie filling (see recipe below)
Instructions
- Bake the potatoes in a 375º F (190º C) oven for about 50 minutes or until cooked. Or bake in an air fryer until cooked (as per your air fryer instructions.)
- Remove from the oven and scoop out the center, leaving a little potato as a shell. Next, peel the skin from the top part of the potato which was cut out and place in a medium bowl.
- Scoop out the more of the inside of the potato (a grapefruit spoon works well) and put the part you took out into the bowl with the tops of the potatoes. Mash or rice the remaining potato with some butter, salt and half and half (or milk) to a creamy consistency.
- When finished with all of the potatoes, place on a baking tray.
- Fill each potato with the ground beef mixture. Don't overfill them or they will leak.
- You can pipe the mashed potato by placing the mashed potato in a piping bagwith a large tip like 4B. Or you can just spoon the potatoes on top, and fluff them up with a fork.
- Next, place the shepherd's pies in baked potatoes in a baking dish for the oven, (or air fryer at 350 F/175 C) and bake for about 20 minutes.
- To brown the top in the conventional oven, place under the broiler for a minute or two, but be careful as they will brown very quickly.
- Remove from the oven and serve immediately. Serve your shepherd's pie baked potato immediately, but warn your diners that the filling will be extremely hot. Serve with or (without peas) or another vegetable.
Notes
- Use lamb for shepherd's pie and beef for cottage pie.
Nutrition
Simple Shepherd's Pie
Ingredients
- 1 tsp Beef Better Than Bouillion (or one OXO beef bouillion cube)
- 2 Tbsp olive oil
- 16 oz ground lamb (if you use ground beef -it's a cottage pie)
- 1 medium onion (diced)
- 1 Tbsp Bisto
- ½ tsp Worcestershire Sauce
- ¼ tsp salt
- 1 dash pepper
To top the meat:
- 5 large potatoes (mashed, made with butter and half and half- see notes)
- 1 handful shredded Cheddar cheese (optional)
Instructions
- Sauté the diced onion for a few minutes over medium high heat, stirring occasionally. Close the lid for another few minutes, and continue to cook.
- Once the onion is translucent, and just starting to brown, add the ground beef and break the pieces up into smaller bits. Stir often, and continue to cook until the liquid starts to dry (if not using Bisto, add a tablespoon of flour at this time).
- Add enough water, just to almost cover the ingredients, and simmer. At this point, add salt, Beef Better than Bouillon (or one OXO cube), Bisto granules, Worcestershire Sauce, and some ground black pepper to taste.
- Now, preheat oven to 375ºF (190ºC).
- Continue to simmer the meat over medium heat for about 5-10 minutes, then taste; if needed, add more salt or Bisto. Remove from heat.
- Ladle the beef and gravy into oven safe ramekins or bowls, to make individual Cottage Pies, or just one large dish. Spoon (or pipe) mashed potatoes onto each dish to cover completely. Add shredded Cheddar cheese on top, if desired.
- Place dishes/ramekins onto a rimmed baking sheet and bake until bubbly and the potato is browned a little, approximately 25-30 minutes.
Notes
- The amount of potatoes will vary depending on the amount of mashed potato you like on top. Use less or more as desired. To be honest, leftover mashed potatoes is never a bad thing in my house. You can make potato scones, potato croquettes, boxty, and more.
- Omit the Bisto if you want to make it gluten-free (may contain traces of gluten).
Nutrition
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I’m all over this idea, will definitely make it this week, might just add a wee bit of mature cheddar on top before I pop them under the grill.
Woo hoo!!
OMG – I never saw this post. In fact, I’ve come to the conclusion that I don’t have enough time to even get through all of YOUR gorgeous recipes, Christina! I absolutely love baked potatoes but what an inspiration of piping out the filling as a topping! Absolutely genius. LOVE, LOVE, LOVE.
I feel the same about yours, Jill! We both have a LOT of recipes which we published before we knew each other. I wish this was my genius idea, but it’s not! It’s nice to share, though, right?! :) Thank you, Jill!
Wow! This is such a creative recipe. Beautiful too!
What a clever way to make this dish. Fun for entertaining too.
It really is a great way to serve a peasant dish in a bit more upscale way for guests, Maria! :)
Such a fun idea! Love that it’s in the potato!
It really is a fun way to serve them, kids especially love it!