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Shepherd’s Pie Stuffed Potatoes | Twice Baked Potatoes with Shepherd’s Pie Filling

Shepherd’s Pie Stuffed Potatoes combines the best of twice-baked potatoes and shepherd’s pie. And…they’re darn cute!

A Shepherd's Pie Stuffed Potato cut in half on a white plate with gold forks beside it

This twist on a baked potato is one of our new favorite ways to eat it. The hearty, cozy filling is packed full of flavor and protein.

Shepherds Pie is one of my favorite dishes to make for the family. My Sweet Potato Shepherd’s Pie has been a staple this winter; it was great to have on hand during the first few months of postpartum. Speaking of casseroles, we made this High Protein Taco Casserole recipe again over the weekend and I just can’t get enough of it. Another high-protein dish that is easy to meal prep are my Venison Stuffed Peppers, they are so easy to whip up and if you make a double batch, you can easily freeze a pan for later. If you’re on the hunt for a classic Shepherds Pie recipe, make sure you check out the one in my cookbook: Venison Every Day!

This recipe combines fluffy baked potatoes that get scooped out, mashed, and mixed with buttery goodness before being piled back into their crispy skins—then, they’re topped with a hearty shepherd’s pie filling packed with a savory ground venison meat misture that is rich and delicous. You’re going to love this cozy, satisfying meal that delivers all the flavors of a classic shepherd’s pie in a perfectly portioned potato boat. And let’s be real—they’re downright adorable!

Bonus! These stuffed potatoes are a meal-prep dream, easy to freeze, and perfect for stocking up on hearty, high-protein dinners. Whip up a double batch, enjoy a few fresh, and pop the rest in the freezer for busy weeknights when you need something warm and filling fast. Whether you’re serving them up for a cozy family dinner or making a big batch for meal prep, these Twice Baked Potatoes with Shepherd’s Pie Filling are a game-changer!

INGREDIENTS AND KITCHEN TOOLS

Ingredients to mak Shepherd's Pie Stuffed Potatoes
  • Potatoes (russet potatoes work well for this)
  • Avocado or olive oil
  • Butter, divided
  • Yellow onion, diced
  • Carrots
  • Celery
  • Ground Venison – (ground beef, bison, elk, and even lamb will work here too)
  • Garlic cloves
  • Salt
  • Pepper
  • Dried thyme
  • Ground sage
  • Tomato paste
  • Dark beer, like Guinness or a stout
  • Apple cider vinegar 
  • Frozen peas
  • Milk

Kitchen Tools:

STEP BY STEP

Venison shepherds pie filling in a large skillet
Baked potatoes stuffed with shepherds pie filling on a black tray
Shepherd's Pie Stuffed Potatoes ready to be baked on a black tray

Step 1: Preheat the oven to 400F. 

Step 2: Place the potatoes on a large baking sheet and cover them in oil.

Step 3: Roast them in the oven for about 30-35 minutes while you prepare the filling until the insides are totally soft, cut side up.

Step 4: Next, heat 1 tablespoon of the butter in a large skillet over medium heat. 

Step 5: Add the diced onion, carrots and celery to the skillet and saute until they start to soften, which takes about 8 minutes. 

Step 6: Add the ground meat and brown, this takes about 10 minutes. Next add the garlic, 1/2 teaspoon of the salt, 1 teaspoon of pepper, thyme, and sage. Saute everything for 2 additional minutes to let the spices release their flavor. 

Step 7: Add the beer and cider vinegar and allow the alcohol to cook off, this takes about 5 minutes. Finally, stir in the tomato paste. 

Step 8: Bring the mixture to a boil and turn it down to simmer for 10-15 minutes while you prepare the potatoes. When you’re ready to assemble the dish, remove the pan from the heat and stir in the frozen peas. 

Step 9: When the potatoes are soft, remove them from the oven and scoop most of the flesh into a bowl leaving the skins on the baking dish.

Step 10: To the potatoes, add in the remaining butter. Gradually add the milk and mash until you get the texture you want. I like my potatoes to be a little thinner than mashed potatoes for this dish. It helps the topping get nice and crispy. 

Step 11: Spoon the meat filling into the potato skins on the backing sheet, filling each one to the top.

Step 12: Spread the mashed potato over the filling to top each potato.

Step 13: Bake the potatoes for about 15 minutes until the top is golden brown. 

Step 14: Serve and enjoy!

Cooking Tip

This recipe works great with any red meat. Venison, elk, beef, and lamb will all be delicious for this filling.

HOW TO SERVE

A close up of a A Shepherd's Pie Stuffed Potato cut in half

These potatoes are perfect as is. Serve them up with a little side salad for a perfectly balanced meal.

STORING AND REHEATING

A tray of Shepherd's Pie Stuffed Potatoes with one cut in half and a stout beer behind it

You can easily prep the potatoes and the filling and store separately and assemble when ready to eat. If you want to make ahead of time, assemble as instructed above, store in the refrigerator and reheat in the oven or microwave.

OTHER RECIPES YOU’LL LOVE

A Shepherd's Pie Stuffed Potato cut in half on a white plate with gold forks beside it
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A Shepherd's Pie Stuffed Potato cut in half on a white plate with gold forks beside it

Shepherd’s Pie Stuffed Potatoes | Twice Baked Potatoes with Shepherd’s Pie Filling

Shepherd’s Pie Stuffed Potatoes combine the best of twice-baked potatoes and shepherd’s pie. And…they’re darn cute!

  • Author: Miss AK
  • Prep Time: 45 min
  • Cook Time: 20 min
  • Total Time: 1 hr 5 min
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Irish American
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Ingredients

  • 4 medium potatoes, halved
  • 1 Tbsp. avocado or olive oil
  • 5 Tbsp. butter, divided
  • 1 large, yellow onion, diced
  • 1 and 1/2 cups diced carrots
  • 1 and 1/2 cups diced celery
  • 1 lb. ground red meat – beef, bison, venison, even lamb
  • 3 garlic cloves, minced
  • 2 tsp. salt, divided
  • 1 and 1/2 tsp. pepper, divided
  • 1 tsp. dried thyme
  • 1/2 tsp. ground sage
  • 1 (6oz.) can tomato paste
  • 1 cup dark beer, like Guinness or a stout
  • 2 tsp. apple cider vinegar 
  • 1 cup frozen peas
  • 1/2 –3/4 cup warm milk, or to desired texture

Instructions

  1. Preheat the oven to 400F. 
  2. Place the potatoes on a large baking sheet and cover them in oil.
  3. Roast them in the oven for about 30-35 minutes while you prepare the filling until the insides are totally soft, cut side up.
  4. Next, heat 1 tablespoon of the butter in a large skillet over medium heat. 
  5. Add the diced onion, carrots and celery to the skillet and saute until they start to soften, which takes about 8 minutes. 
  6. Then add the ground meat and brown, this takes about 10 minutes. Next add the garlic, 1/2 teaspoon of the salt, 1 teaspoon of pepper, thyme, and sage. Saute everything for 2 additional minutes to let the spices release their flavor. 
  7. Add the beer and cider vinegar and allow the alcohol to cook off, this takes about 5 minutes. Finally, stir in the tomato paste. 
  8. Bring the mixture to a boil and turn it down to simmer for 10-15 minutes while you prepare the potatoes. When you’re ready to assemble the dish, remove the pan from the heat and stir in the frozen peas. 
  9. When the potatoes are soft, remove them from the oven and scoop most of the flesh into a bowl leaving the skins on the baking dish.
  10. To the potatoes, add in the remaining butter. Gradually add the milk until you get the texture you want. I like my potatoes to be a little thinner than mashed potatoes for this dish. It helps the topping get nice and crispy. 
  11. Spoon the meat filling into the potato skins on the backing sheet, filling each one to the top.
  12. Spread the mashed potato over the filling to top each potato.
  13. Bake the potatoes for about 15 minutes until the top is golden brown. 
  14. Serve and enjoy!

Meatloaf-Style Stuffed Meatballs

Juicy, stuffed meatballs are made with a meatloaf mixture, formed into balls, stuffed with cheese and finished with a tomato-bacon jam.

Pepper jack cheese inside of a cut in half meatball served with mashed potatoes and bacon jam

If you have been around MAK for any length of time, you know our love for Venison Meatballs. Whether it’s a toasty Venison Meatball Sub (with parmesan cheese and gooey mozzarella cheese), rich and saucy Smoked Venison Meatballs (great for an appetizer or main dish), or a hearty dish with the most amazing creamy sauce like my Venison Marry Me Meatballs. No matter what you’re looking for, I’ve got all the meatball recipes for you.

Get ready to elevate your meatball game with these Meatloaf-Style Stuffed Meatballs! Juicy and packed with flavor, these little bites of heaven are made from a classic meatloaf mixture, shaped into perfectly plump balls, and stuffed with gooey cheese. The best part? They’re topped off with a savory, tangy tomato-bacon jam that will have everyone coming back for seconds (or thirds!). These meatballs are the ultimate crowd-pleaser for those busy back-to-school nights when you need something quick, comforting, and oh-so-satisfying.

A table setting with stuffed meatballs, mashed potatoes and tomato bacon jam

Here’s a tip to make life even easier—double or triple the recipe and pop some in the freezer. You’ll thank yourself later when the chill of winter sets in and you’ve got these mouthwatering meatballs ready to go. They’re perfect for cozy weeknight dinners or even those last-minute get-togethers. With these stuffed meatballs in your freezer, you’ll be set for a delicious season ahead!

Ingredients to make stuffed meatballs and bacon tomato jam

INGREDIENTS AND KITCHEN TOOLS

For the meatballs:

  • Olive oil
  • Onion
  • Garlic cloves
  • Ground red meat (I use ground beef, bison, elk or venison)
  • Dried breadcrumbs
  • Milk
  • Eggs
  • Blsamic vinegar
  • Worcestershire sauce
  • Italian seasoning
  • Sea salt
  • Black Pepper
  • Pepper Jack cheese (I recommend cubes over slices)

For the bacon & tomato sauce:

  • Bacon
  • Onion
  • Garlic clove
  • Cherry or grape tomatoes
  • Tomato paste 
  • Sugar 
  • Apple cider vinegar
  • Water

For the potatoes:

  • Gold potatoes
  • Softened butter 
  • Softened cream cheese
  • Milk
  • Sea salt
  • Pepper
Halved cherry tomatoes simmering in a black pan
Stuffed meatballs on a parchment lined baking sheet
Stuffed meatballs plated with mashed potatoes and tomato bacon jam

STEP BY STEP

Step 1: Begin by preheating the oven to 375F and heating a medium pan over medium heat.
Ste 2: Once the pan is hot, add the oil and onion. Saute until the onion turns translucent and then add the garlic. Cook for 2-3 additional minutes before removing from the heat.
Step 3: Add the sauteed onion and garlic to a large mixing bowl with the ground meat, breadcrumbs, milk, eggs, balsamic, Worcestershire, Italian seasoning, salt, and pepper. Mix everything together well.
Step 4: Then, using a medium/large cookie scoop/spoon scoop about 2-3 tablespoons of the meat mixture into a ball. Place on a parchment or silpat lined baking sheet. 

Step 5: Before rolling the balls to shape them, insert a piece of cheese in the center of each meatball. Roll the ball to cover the cheese. 

Step 6: Place all of the meatballs on a tray and bake for about 25 minutes, or until golden brown and cooked through.

Step 7: While the meatballs cook, make your tomato bacon jam and potatoes. 

Step 8: To make the potatoes, add the potatoes to a pot with cold water and bring to a boil. Boil for 10-15 minutes until the potatoes are fork tender. Drain them and place the potatoes back into the pot for a minute to dry up all liquid. Remove potatoes from the heat. 

Step 9: Using a ricer, press the potatoes through to mash them. Then add the softened butter, cream cheese and warm milk. Whip with a spoon or whisk until combined. Taste to season. Add more milk if desired. 

Step 10: To make the tomato bacon jam, add the bacon to the same pan you cooked the onion and garlic in earlier. Once the bacon is browned, remove it and drain off most of the oil. Leave about 2 teaspoons of bacon grease in the pan and add the onion. Cook down for about 5 minutes until it turns translucent. Add the garlic for a minute before adding the tomato and tomato paste. Then add the sugar, apple cider vinegar and water and allow the mixture to thicken until you reach a saucy consistency. 

Step 11: When the meatballs are cooked, serve them on top of the mashed potatoes with a bit of tomato bacon jam. Enjoy!

Tomato bacon jam over stuffed meatballs and mashed potatoes on a white plate served with white wine

HOW TO SERVE

This recipe is delicious as is, serve them on top of the mashed potatoes with a bit of tomato bacon jam, and voila! I also love serving this dish with steamed or roasted veggies, such as broccoli, zucchini or green beans.

STORING AND REHEATING

If you have leftovers for this recipe, you can easily store them in an airtight container in the fridge for 3-4 days. When ready to eat, reheat in the microwave until warm.

Pepper jack cheese inside of a cut in half meatball served with mashed potatoes and bacon jam

OTHER VENISON RECIPES YOU’LL LOVE

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Pepper jack cheese inside of a cut in half meatball served with mashed potatoes and bacon jam

Meatloaf-Style Stuffed Meatballs

Juicy, stuffed meatballs are made with a meatloaf mixture, formed into balls, stuffed with cheese and finished with a tomato-bacon jam.

  • Author: Miss AK
  • Prep Time: 40
  • Cook Time: 25
  • Total Time: 1 hr 5 min
  • Yield: 6 1x
  • Category: Dinner
  • Method: Oven
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Ingredients

For the meatballs:

  • 1 Tbsp. olive oil
  • ½ cup diced onion
  • 4 garlic cloves, minced
  • 2 lb ground red meat (I use beef, bison, elk or venison)
  • 2/3 cup dried breadcrumbs (plain or Italian are fine, sub almond meal for GF)
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 Tbsp. balsamic vinegar
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Italian seasoning
  • 1 and ½  tsp. salt
  • ½ tsp. Pepper
  • 8 oz. pepper Jack cheese, cut into small cubes

For the sauce:

  • ½ lb bacon, sliced into lardons 
  • 1/2 cup diced onion
  • 1 garlic clove, sliced
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 tsp.. tomato paste 
  • 1–2 Tbsp. sugar 
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. water

For the potatoes:

  • About 2 1/2 lbs gold potatoes, peeled and cut into chunks 
  • 3 Tbsp. softened butter 
  • 2 Tbsp. softened cream cheese
  • ½–1 cup warm milk, depending on desired consistency
  • sea salt
  • pepper

Instructions

  1. Begin by preheating the oven to 375F and heating a medium pan over medium heat.

     

  2. Once the pan is hot, add the oil and onion. Saute until the onion turns translucent and then add the garlic. Cook for 2-3 additional minutes before removing from the heat.

     

  3. Add the sauteed onion and garlic to a large bowl with the ground meat, breadcrumbs, milk, eggs, balsamic, Worcestershire, Italian seasoning, salt, and pepper. Mix everything together well.

     

  4. Then, using a medium/large cookie scoop/spoon scoop about 2-3 tablespoons of the meat into a ball. Place on a parchment or silpat lined cookie sheet. 
  5. Before rolling the balls to shape them, insert a piece of cheese in the center of each meatball. Roll the ball to cover the cheese. 
  6. Place all of the meatballs on a tray and bake for about 25 minutes, or until golden brown and cooked through.
  7. While the meatballs cook, make your tomato bacon jam and potatoes. 
  8. To make the potatoes, add the potatoes to a pot with cold water and bring to a boil. Boil for 10-15 minutes until the potatoes are fork tender. Drain them and place the potatoes back into the pot for a minute to dry up all liquid. Remove potatoes from the heat. 
  9. Using a ricer, press the potatoes through to mash them. Then add the softened butter, cream cheese and warm milk. Whip with a spoon or whisk until combined. Taste to season. Add more milk if desired. 
  10. To make the tomato bacon jam, add the bacon to the same pan you cooked the onion and garlic in earlier. Once the bacon is browned, remove it and drain off most of the oil. Leave about 2 teaspoons of bacon grease in the pan and add the onion. Cook down for about 5 minutes until it turns translucent. Add the garlic for a minute before adding the tomato and tomato paste. Then add the sugar, apple cider vinegar and water and allow the mixture to thicken until you reach a saucy consistency.
  11. When the meatballs are cooked, serve them on top of the mashed potatoes with a bit of tomato bacon jam. Enjoy!

Notes

  • You can freeze meatballs
  • If you have leftovers, store in an airtight container in the refrigerator for 3-4 days.
  • This recipe can easily be doubled.

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