Baked Potato Shepherd's Pie

Shepherd’s pie baked tatties

  • serves 4
  • Easy

Check out our mash up of baked potatoes and classic British shepherd's pie. These indulgent 'pies' are easy to make and make ideal comfort food



  • baking potatoes 4 large
  • lamb mince 300g
  • onion 1, chopped
  • garlic 1 clove, crushed
  • carrot 1, grated
  • celery 1 stalk, finely chopped
  • rosemary chopped to make ½ tsp
  • plain flour 1 tbsp
  • red wine a splash (optional)
  • lamb stock 400ml
  • Worcestershire sauce a dash
  • butter 25g
  • cheddar 100g, grated
  • chives chopped to make 1 tbsp


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Prick the potatoes then bake for 45 minutes- 1 hour or until tender.

  • Step 2

    While the potatoes cook, put the lamb mince in a large non-stick pan, season and fry until browned. There should be enough fat in the mince so you won’t need any oil.

  • Step 3

    Add the onion and cook for 5 minutes. Add the garlic, carrot, celery and rosemary, cover and cook for another 10 minutes, stirring now and again until the veg is soft.

  • Step 4

    Stir in the flour until it disappears then, if using, add the wine and cook until evaporated. Stir in the stock and Worcestershire sauce, cover and simmer for 20 minutes.

  • Step 5

    Halve the potatoes then scoop out the middles into a bowl, leaving a 1cm-thick shell of potato. Mash the butter into the scooped potato with a fork then stir in ¾ of the cheddar and chives.

  • Step 6

    Put the potato halves on a large roasting tray. Divide the mince between the shells then top with the cheesy mash. Rough up the surface with a fork then sprinkle over  the rest of the cheese and put in the oven and cook for 20-25 minutes or until golden and bubbling. Sprinkle with the remaining chives and serve.

Try more of our best British recipes here...

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Nutritional Information

  • Kcals 627
  • Fat 29.5g
  • Saturates 16g
  • Carbs 56.2g
  • Sugars 7g
  • Fibre 7.8g
  • Protein 30.2g
  • Salt 0.8g