Shepherd’s Pie Potatoes are everything you love about classic shepherd’s pie but served over a warm baked potato!
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Servings 6
Author Life in the Lofthouse
Ingredients
Potatoes
6medium Russet potatoes
2teaspoonskosher salt
1Tablespoonvegetable oil
Shepherds Pie Sauce
1poundlean ground beef or ground lamb(Lamb is the traditional meat, but we prefer beef)
1can (10.75 ounces)tomato soup
1can (8 ounces)tomato sauce
1teaspoongarlic powder
2teaspoonsonion flakes
1/2teaspoonchili powder
1/4cupmilk
1cupcut green beans
1cupcorn
shredded cheddar cheeseoptional
Instructions
Preheat oven to 400 degrees F. Wash potatoes with water. Dry with paper towels. Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a few holes in each potato with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
When potatoes have about 15 minutes left to bake, start on the shepherd's pie sauce.
Shepherd's Pie Sauce
In a large skillet, brown ground beef over medium-high heat. Drain any grease. Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn. Continue to stir and cook until mixture boils. Reduce heat to low and let simmer until potatoes are ready.
Once potatoes are finished baking, carefully remove from oven. They will be very hot! Let potatoes rest so they can cool a bit. Once able to handle, cut a slit on top of each potato and then squeeze sides to open. Top each potato with meat sauce. (You can also top with shredded cheese, sour cream and chives. Enjoy!