Preheat oven to 400°F (200°C).

Wash potatoes, prick them with a fork, rub with olive oil, and bake for 45–60 minutes until tender.

Prepare the Filling

In a skillet, cook ground beef or lamb until browned. Drain excess fat.

Add onion and garlic, sauté until softened.

Stir in tomato paste, Worcestershire sauce, beef broth, peas, and carrots. Simmer until thickened (about 5–7 minutes). Season with salt and pepper.

Make the Mashed Potato Topping

Scoop out the inside of each baked potato into a bowl, leaving a sturdy shell.

Mash the potato with butter, milk, salt, and pepper until creamy.

Assemble the Shepherd’s Pie Baked Potatoes

Fill each potato shell with the meat and vegetable mixture.

Top with the mashed potatoes and spread evenly.

Sprinkle cheese on top (optional).

Bake Again

Place stuffed potatoes on a baking sheet.

Bake for 10–15 minutes until the tops are golden and cheese is melted.

Serve

Garnish with fresh parsley and serve hot.

Serving and Storage Tips