SHEPHERDS PIE BAKED POTATOES

 Shepherd’s Pie Baked Potatoes! All the flavors of the classic casserole served over baked potatoes (russet OR sweet potatoes!). So easy, so delicious!

You guys, I’ve eaten a lot of good food in my day.

But I have to tell you that these Shepherd’s Pie baked potatoes might just be one of the yummiest (and crazy easy) meals of my life.

Yes, yes, I went into it already a pretty big fan of the classic Shepherd’s Pie casserole*.

Even still, knowing I love Shepherd’s Pie heart and soul, this baked potato version blew me away.

*If you’ve read my deep, dark thoughts about Shepherd’s Pie, you’ll know that my love for the humble casserole is firmly rooted in using the right recipe, says the girl who suffered quite a bit of Shepherd’s Pie trauma in her youth.

Classic version here (terribly delicious and known to convert a lot of SP haters) and a less classic chicken and kale version here (also terribly delish). 

This idea to convert Shepherd’s Pie to a baked potato meal was my saving grace one very busy Sunday morning when I knew we’d be walking in from church at 4:30 p.m. starving and needing dinner ASAP.

I had planned on making Shepherd’s Pie, our tried-and-true version, but knew five hungry children staring me in the face after church was its own recipe for disaster if the casserole still had to bake for an hour or so.

So, I decided to live life on the edge and change things up a bit.

I made the delectable meat and veggie filling (with a few quick variations to make it more baked potato friendly), scraped it into a slow cooker to keep warm for hours, and wrapped the potatoes in foil and put them in a low temp oven so they could bake slowly.

We walked in from church to a cry-worthy aroma and dinner ready to be served.