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Shepherd’s Pie Loaded Baked Potatoes :: PLUS! How To Make Baked Potatoes With The Crispiest Skin & Creamiest Inside!

September 12, 2018

Shepherd’s pie loaded baked potatoes take that classic comforting dinner we all love, and make it in to a family dinner made for a weeknight! 

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Back and forth…

You just never know what you’re gonna get in September here in Michigan. One day, we’re enjoying the beach and 80 degrees, and the next day, we get a fall preview, waking up to 50 degrees, hoodies, and hot tea! I love that about Michigan though. It’s as if she knows you can’t just swap our blissful summer days for the chill that late fall brings. We ease into it around here. The chill does last for quite a while around these parts, after all.

Cooler weather menus

I’ve been sitting on this recipe since last spring! It happened to be one of those cooler spring days where I decided to use the oven to warm up the house and snap a few pictures while I was at it. The late day lighting suggested warmer weather was on the way with summer around the corner, and I just tucked this recipe away for the inevitable fall cool down, when you all would want to turn your ovens back on again. When the chill hits the air where you live, I hope you can give this recipe a try.

All the shepherd’s pie comfort with less fuss

Because, real life, ya know? It’s so fun to make a big pan of shepherd’s pie on the weekend, but if you’re craving that warm comfort on school night, this method of loading the creamy shepherd’s pie filling right on top of a perfectly baked potato is just the ticket.

The perfect baked potato

This is important! If you’ve never had a really well done baked potato with a creamy inside, and crispy skin on the outside, you are in for a treat! The method will seem so simple, but sometimes that’s the way to go – the less fuss the better. Avocado oil makes things super crispy, which is why I usually reach for that. And making sure the potato skin is coated in sea salt helps dry it out and crisp it up! I also have had nice crispy skin using olive oil. Seasoning the outside of the potato really well not only helps to crisp the skin, it also seasons the potato so you really don’t have much to do after cooking, other than pile on the shepherd’s pie filling!

Can I use sweet potato instead?

Absolutely! In fact 2 out of my 3 girls prefer their shepherd’s pie over a baked sweet potato versus the white potato. The prep method and cook time is about the same – sometimes if the sweet potato is a bit larger, it can take an hour to bake. Just prick the sweet potato with a fork around the 50 minute mark to see if it is soft on the inside.

Shepherd’s pie filling 101…

Savory, creamy, and hearty – that is what should come to mind for a shepherd’s pie filling. The gravy-like sauce is the perfect topping for your bake potato, and the taste will make any kid ask for seconds. I kept the veggies very “classic” shepherd’s pie with peas and carrots, but you really can use whatever you have on hand. If you are grain free, you can also leave out the corn. I love adding diced butternut squash to replace the corn in the fall. Again, pictured here in this post is the classic shepherd’s pie filling with the corn.

How to make the perfect “nest” for your shepherd’s pie filling

When your potatoes are done baking, use a knife to slice a lower case “t” along the top of the potato – one line down the length of the potato, and another across the width. Then pinch the ends of the potato until it “pops” open – the perfect little bowl to nestle all the shepherd’s pie bits and gravy into.

Weeknight prep tips

Both the potatoes and the shepherd’s pie filling can be prepared in advance. If you are a “prep day” kind of a person, you can make the filling on your prep day, and just stash it away in the fridge or freezer until you are ready to use it. The baked potatoes can be baked off as well, and just warmed through to crisp up in the oven prior to eating. Since the filling freezes so well, you really could double up, and save part of the batch for another time.

Print Recipe
5 from 19 votes

Shepherd's Pie Loaded Baked Potatoes

Shepherd’s pie loaded baked potatoes take that classic comforting dinner we all love, and make it into a family dinner made for a weeknight! 
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: baked potato shepherd's pie, Shepherd's Pie, shepherd's pie stuffed potatoes
Servings: 5 servings
Author: Renee - www.raisinggenerationnourished.com




  • 2 tbsp friendly fat to cook in butter, ghee, avocado oil, olive oil will work well. I like to use half of this as leftover bacon fat for flavor
  • 1 medium onion diced
  • 3 medium carrots peeled and sliced
  • 3-4 cloves of garlic minced
  • 1 lb grass-fed ground beef
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 2-3 tbsp tapioca flour depending on how thick/saucy you like your filling
  • 2 tbsp organic tomato paste
  • ¾ cup bone broth or water
  • 3-4 tsp coconut aminos it is fine to leave this out if you don’t have it – it does really add to the flavor though! It mimics soy sauce in flavor.
  • 1 tsp dried thyme
  • ¾ cup frozen organic peas
  • ½ cup frozen organic corn omit if you are grain free/paleo. Butternut squash subs well - dice it and cook it through at the beginning
  • Sea salt/pepper to taste to finish


  • Pre-heat the oven to 425 degrees.
  • Make sure the potatoes are dry. Poke a fork into each potato 2 times. Rub the oil all over each potato, and then rub the salt over each potato.
  • Set the potatoes in a baking dish and bake at 425 degrees for 50 minutes until fork tender.
  • While the potatoes are baking, you can make the filling. Melt your friendly fat in a skillet over medium heat. Add the onions and carrots with a small pinch of sea salt, and cook for 3-4 minutes until softened. Add the garlic to stir in.
  • Add the beef to the cooking veggies along with the sea salt and pepper and brown the beef.
  • When the beef is done browning, stir in the tapioca flour and tomato paste, and cook for 1 minute.
  • Add the broth, coconut aminos, and thyme, stir to combine, and bring to a simmer. Once simmering, bring the heat to low, cover the pan with a lid, and cook for 7 minutes.
  • Take the lid off, stir in the peas and corn, and return the lid, cooking for 5 more minutes.
  • Taste the filling for salt and pepper, and then top your baked potatoes with the beef/veggie shepherd’s pie filling.
  • **Filling can be made days in advance for quick, weekday dinners!

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  • Reply Tessa Simpson September 17, 2018 at 12:59 pm

    5 stars
    What a dreamy combo!! I rarely do baked potatoes, bu done well they are so delish!! I look forward to trying this!

  • Reply Emily @ Recipes to Nourish September 17, 2018 at 1:33 pm

    5 stars
    That oiling and salting tip is so great for making the perfect crispy skin baked potato! This is such a perfect, comforting, cozy meal for fall and all of the colder months. I have always loved Shepherd’s Pie, but have never had it like this before. Such a great idea!

  • Reply Joni Gomes September 17, 2018 at 4:24 pm

    5 stars
    So I’ve been looking for a shepherd’s pie recipe..your version is so easy and delicious!

  • Reply linda spiker September 17, 2018 at 4:38 pm

    5 stars
    These are amazing! That salty skin is outrageus!

  • Reply jennifer September 17, 2018 at 5:34 pm

    5 stars
    These look so comforting and a fun spin on the classic. I really love eating loaded baked potatoes for dinner, mmmm!

  • Reply Annemarie September 17, 2018 at 8:20 pm

    5 stars
    This looks amazing! And it seems so much easier to make than traditional shepherd’s pie. Win win!

  • Reply Megan Stevens September 17, 2018 at 8:21 pm

    5 stars
    Oh wow Renee, I’m impressed! Thanks for teaching that method with the avocado oil and sea salt. I can’t wait to eat that!! LOL. Also, that open pan of the filling, such a pretty picture. This is such a great recipe and concept, and I love the no-fuss!

  • Reply Jean September 17, 2018 at 9:00 pm

    5 stars
    What a great comforting recipe! I love the shepherds pie, so you know I’m definitely all about this!

  • Reply Melissa @Real Nutritious Living September 17, 2018 at 10:54 pm

    5 stars
    Delicious comfort food at it’s healthiest and best! Yum!

  • Reply Katherine G Beck September 19, 2018 at 10:11 am

    5 stars
    These look delicious. And what a great idea for a weeknight dinner…not mashing the potatoes, and baking the whole things makes Shepard’s pie a reasonable weekday dinner 🙂

  • Reply Irena Macri September 20, 2018 at 10:53 am

    I love this spin on shepherd’s pie! It’s quite a bit easier than mashing potatoes and omg – yours are perfectly baked. Comfort food crush!!

  • Reply Katja September 20, 2018 at 1:19 pm

    5 stars
    This is one of those recipes where I say, “I wish I had thought of that!!!” Brilliant and delicious.

  • Reply Karen @ Seasonal Cravings September 20, 2018 at 1:20 pm

    5 stars
    OMG what a great idea to pack this into a spud. This is the perfect weeknight meal for fall!

  • Reply ChihYu Smith September 22, 2018 at 9:14 pm

    5 stars
    OMG! YUM! That meat sauce looks so moist and flavor. Love the crispy potatoes, too!

  • Reply STACEY CRAWFORD September 23, 2018 at 11:28 am

    5 stars
    Oh my, I could just dive right in and devour those! Gorgeous photos!

  • Reply Kari - Get Inspired Everyday! September 24, 2018 at 9:18 am

    5 stars
    I love this idea so much! I rarely make Shepards Pie since it does take a bit of time, but this is so fantastic and much easier!

  • Reply Carol Little R.H. @studiobotanica September 24, 2018 at 10:12 am

    5 stars
    Looks so good Renee! Thanks for the tip about how to crisp up potato with seasoning the outside.. such a simple tip but I’m sure it makes all the difference!! I love stuffing taters with goodies like this! Thanks!

  • Reply Daniela October 14, 2018 at 9:06 pm

    Wow so these are a work of art! I have to try them as I bet they would be a huge hit with my family! Delicious!

  • Reply Kiran Dodeja Smith November 11, 2018 at 2:17 pm

    5 stars
    MMmm … I could definitely sink my teeth into one of these! I’d opt for the sweet potato (make them weekly anyhow). Will let you know how they turn out! Thanks for a great recipe, with beautiful photos.

  • Reply Mary Voogt November 12, 2018 at 5:06 am

    My oldest has been asking for shepherd’s pie, but I don’t always have time for all the work. I’ll have to try this easy version.

  • Reply Hope November 18, 2018 at 10:33 pm

    5 stars
    I made these the other night and they were a hit with my family!I love shepherds pie and love baked potatoes so this combination was certainly a winner! Made more of the filling and froze it to keep for another easy weeknight dinner 🙂

  • Reply Bee March 15, 2019 at 4:39 am

    5 stars
    WOW! I love the idea of adding Shepard’s Pie in a baked potato! I’m totally trying these soon!

  • Reply Courtney January 2, 2021 at 8:25 pm

    We love this recipe! Very tasty and fun to make.

    • Reply Renee Kohley January 8, 2021 at 6:42 pm

      I’m so glad you enjoyed it Courtney!

  • Reply Nourishing 2 Week Meal Plan {Winter Inspired Part 1} - Raising Generation Nourished January 30, 2021 at 11:30 am

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