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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 mins
Cook Time20 mins
Total Time1 hr 10 mins
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!