Potato Boat Shepherd’s Pie











Potato Boat Shepherd’s Pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4

Serving Size: 1


  • Mashed Potato
  • Baked Potato Mash
  • – 4 large russet potatoes, scrubbed clean
  • – ¼ to ½ cup whole milk
  • – 2-½ tablespoons butter
  • – ½ teaspoon salt
  • Filling
  • – 1 tablespoon olive oil
  • – ½ medium onion, diced
  • – 8 ounces ground beef
  • 2 tablespoons flour
  • 1 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1-½ teaspoons salt
  • ¾ teaspoon black pepper
  • 1-½ cups frozen vegetables


  1. Preheat a 12” Dutch oven to 425°.
  2. Prick the potatoes with a fork and bake in the pre-heated Dutch oven for 40 – 50 minutes or until a fork or knife can be poked into the potato and comes out easily to make sure they’re done.
  3. Remove the potatoes and cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin.
  4. Set the hollowed-out potatoes aside.
  5. Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
  6. In the Dutch oven, heat the oil over medium-high heat. Add the onion and sauté until translucent.
  7. Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
  8. Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
  9. Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.)
  10. Wipe out the oven and place the filled potatoes in the Dutch oven and bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.



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