Transform the classic Shepherd’s Pie into a fun, individualized meal with these loaded baked potatoes! Featuring a savory ground chuck filling with corn and a creamy mushroom sauce, topped with fluffy, cheesy mashed potatoes, this dish is pure comfort in every bite.

Shepherd’s Pie
Ingredients:
For the Baked Potatoes
Ingredient Quantity
Large Russet potatoes 4-6 (or enough for desired servings)
Butter 2-3 tablespoons
Heavy whipping cream 1/4 – 1/2 cup
Salt To taste
Pepper To taste
Shredded cheese 1/2 – 1 cup (plus more for topping)
For the Meat Filling
Ingredient Quantity
Ground chuck 1 pound
Can cream of mushroom soup 1 (10.5 oz)
Can of corn (drained) 1 (15 oz)
Season blend 1-2 teaspoons
Garlic Parmesan dry seasoning 1 teaspoon (or to taste)
“Slap Ya Mama” seasoning 1/2 teaspoon (or to taste)
Salt To taste
Pepper To taste
How to Make Shepherd’s Pie Baked Potato
1. Prepare the Baked Potatoes
Preheat Oven: Preheat your oven to 400°F (200°C).
Prep Potatoes: Scrub the potatoes clean. Prick each potato several times with a fork.
Bake Potatoes: Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 60-90 minutes, or until they are very tender when squeezed or pierced with a fork. Baking time will vary greatly depending on potato size.

Cool Slightly: Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle.
2. Prepare the Meat Filling
Brown Ground Chuck: While the potatoes are baking, brown the ground chuck in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Drain any excess grease.
Add Seasonings: Stir in the season blend, garlic Parmesan dry seasoning, “Slap Ya Mama” seasoning, salt, and pepper. Cook for another 1-2 minutes, stirring to combine the seasonings with the meat.
Combine with Soup and Corn: Reduce heat to medium-low. Stir in the can of cream of mushroom soup and the drained can of corn. Simmer gently for 5-7 minutes, allowing the flavors to meld. Keep warm.