Shepherd’s Pie Stuffed Potatoes

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Here’s a fun twist on Shepherd’s Pie. All the classic flavors but easier and so adorable!

Here's a fun twist on Shepherd's Pie. All the classic flavors but easier and so adorable!

One of the only draw backs of making shepherd’s pie is the amount of time it takes to make everything. Peel potatoes, mash potatoes, cook the meat, then bake eeeeverything together. When I have time, I love it. For most weeknights, it just doesn’t fit.

To make this easy shepherd’s pie variation you bake potatoes in the microwave, cut them in half and then scoop out the filling. That gets mashed up with a bit of cheese. Fill the potato shells with a hearty meat mixture and then top with the mashed potatoes. Broil just to brown the tops a bit. You’re done!



Shepherd’s Pie Stuffed Potatoes

Here’s a fun twist on Shepherd’s Pie. All the classic flavors but easier and so adorable!

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings


  • 2 large russet potatoes
  • 1 Tbsp. oil
  • 3/4 lb. ground beef
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1 Tbsp. flour
  • 1/2 cup beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup frozen corn, defrosted
  • 1/4 cup frozen peas, defrosted
  • 1 Tbsp. butter
  • 1/2 cup shredded cheese
  • 1/4 tsp. salt
  • 2 Tbsp. milk


  1. Preheat broiler.
  2. Stab each potato in a few places with fork. Put them on a plate and in the microwave. Cook on high 5 minutes. Poke on both sides with fork. If it goes in easily, potatoes are done. If not, flip and cook for an addition 1-2 minutes.
  3. In medium skillet, heat oil over medium heat. Add ground beef and stir to break up. Add salt, pepper, onion powder and garlic powder. Cook stirring occasionally until cooked through, about 7-8 minutes. Drain off fat if needed.
  4. To meat add flour and stir in. Cook 1-2 minutes. Add beef broth and Worcestershire sauce and stir to combine. Stir occasionally until it reaches a simmer. Cook until thick, about 2-3 minutes. Stir in corn and peas.
  5. Cut potatoes in half and scoop out middle, keeping a 1/2 inch edge. Place potato filling in bowl.
  6. To the potato add butter, shredded cheese, salt and milk. Mash.
  7. Fill hollowed out potatoes with meat filling. Top with mashed potatoes.
  8. Place on baking sheet and broil until the tops are brown, about 3-4 minutes.

This post originally appeared in March, 2016 and was revised and republished in April, 2018.