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Shepherd’s Pie Baked Potato

Shepherd’s Pie Baked Potatoes are everything you love about the classic shepherd’s pie but served over a warm baked potato. A delicious shepherd’s pie filling of ground turkey, seasonings, beef broth, and veggies gets loaded on top of a soft potato and topped with shredded cheese.
Classic shepherd’s pie served on top of a soft baked potato. These shepherd’s pie baked potatoes are the perfect comfort food and it’s a delicious twist to classic shepherd’s pie!

Ground turkey is the base of the shepherd’s pie and it simmers with vegetables in a beef broth tomato base. The key is to let it simmer for awhile so all the flavors can come together and the sauce can get nice and thick.
While it’s simmering be sure and put the baked potatoes in the oven to cook. Serve a scoop of shepherd’s pie filling over the baked potato and top with cheese. Don’t forget the cheese!



1 lb ground turkey
1 small onion finely diced
1 cup thinly sliced carrots
2 cloves garlic
1 teaspoon salt
½ teaspoon ground pepper
¼ cup all-purpose flour
2 tablespoons tomato paste
2½ cups low-sodium beef broth
2 teaspoons Worcestershire sauce
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup frozen peas
½ cup frozen corn

For Serving

2 cups shredded cheddar cheese
8 baked potatoes


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Bake 6-8 potatoes in the oven for 1 hour at 425°. See post above for my favorite way to bake them. Or just scrub the potatoes and wrap up in tin foil (to keep the skin soft), poke some holes in it and let it bake.
You can also make baked potatoes in the instant pot or the slow cooker. See post above for links to great recipes.
Make the Shepherd’s Pie
In a large skillet pan over medium-high heat, cook ground turkey, onion, carrots, garlic, salt and pepper until meat is no longer pink and carrots are crisp tender (about 5-7 minutes). Break up the meat into small crumbles as you cook it. Drain if needed.
Sprinkle the flour over the meat and cook for about 1 minute, stirring constantly. Stir in the tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Stir to combine and let it come to a boil. Once boiling, reduce heat to medium-low and let simmer for 20-25 minutes or until thickened.
Add frozen peas and corn, stir to combine and let simmer for 5 minutes to heat through.
Open up a baked potato and gently squeeze the ends together to form a bowl shape and to loosen up the potato in the middle. Sprinkle some cheese over the potato, then top with desired amount of shepherd’s pie filling, and then top with additional cheese. Serve!


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