Shepherds Pie Jacket Potatoes

Friday, March 15, 2013

stuffed-potatoes-3

These stuffed potatoes were the subject of one of the very first blog posts I ever wrote more than five years ago.  That was way back when I had no idea what I was doing. (though some may argue that I still don’t).  The formatting of that old post is a mess!  And the photos?  Well…let’s not even go there.   Suffice it to say that I’ve learned a lot since then.  But, the dish itself is a great one, and definitely doesn’t deserve to be hidden in the SGCC Hall of Shame.  In fact, I plucked these babies out of obscurity because they would be a perfect thing to serve on St. Patrick’s Day.  Their official name is Shepherd’s Pie Jacket Potatoes.  And, they’re as Irish as shamrocks!

shamrocks-1

Several years ago, one of the musical groups I performed with went on a two week concert tour to Ireland and Scotland. It was a magical experience!  From Galway to Glasgow, we shared our music wherever there was someone to listen. We performed in thatched-roof village churches, medieval castles, gardens and cathedrals. We even sang the song “Loch Lomond” on the banks of the actual Loch Lomond!  I’ll treasure those memories forever. 

Loch-Lomond

One of the definite perks of the tour was the opportunity to stuff myself silly with lots of wonderful Irish and Scottish food.  (Think scones with jam and clotted cream and obscene quantities of shortbread.)   While I wouldn’t be sad if I never ate haggis again, I really enjoyed most of the other dishes I sampled – particularly the jacket potatoes.  Jacket potatoes are what we here in the States call baked stuffed potatoes. I saw them on almost every menu of every cafe and pub I visited. There were even some places that had “jacket potato bars “ – like a sundae bar but with baked potatoes and various fillings. 

Shepherd’s Pie Jacket Potatoes are simply baked potatoes stuffed with Shepherd’s pie meat filling.  And, they are one of the easiest things in the world to make.  Instead of topping the filling with mashed potatoes and baking it in a casserole, it is ladled onto a steaming hot baked potato.  All the same ingredients are there – just in a different format.  It’s like a deconstructed shepherd’s pie, if you will.   I think it’s brilliant!

To make these spudly little parcels of yum, the first thing you have to do is bake some potatoes.   I put my potatoes in the oven and prepare the filling while they bake.

potato-collage

You can make your shepherd’s pie filling using whatever kind of ground meat you prefer. I’ve made it with beef, lamb and turkey before, and they’re all good.  I like to put lots of onions, carrots, peas and corn in mine too.  Use what you like or use what you have.  Just heat up your skillet and go!

potato-collage=2

By the time your potatoes are finished baking, the filling should be patiently waiting to smother them.   Just split the potatoes down the middle and ladle a few heaping scoops inside.   Then, smush it all around with your fork and dig in.  

If you still haven’t gotten around to picking up the fixings for that bland, old corned beef and cabbage dinner you were planning, don’t sweat it.  Try some hearty, homey and delicious Shepherd’s Pie Jacket Potatoes instead.  

Sláinte!

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15 responses to Shepherds Pie Jacket Potatoes

  1. On March 15, 2013 at 8:06am, bellini said...

    Erinn go brach! These do sound like something I would really enjoy! I remember back in the day a small food court shop that served all kinds of baked potatoes stuffed with everything imaginable.

  2. On March 15, 2013 at 8:40am, Rosa said...

    A great idea! Those jacket potatoes remind me of my childhood (as a kid, I used to take that dish when we went to the pub)…

    Cheers,

    Rosa

  3. On March 15, 2013 at 3:21pm, Abbe@This is How I Cook said...

    Love the name jacket potatoes and these jackets look so good!

  4. On March 15, 2013 at 8:30pm, Rachel (S[d]OC) said...

    When I used to do business trips to London I was always amazed at how many eating establishments advertised “jacket potatoes”. Those Brits love their spuds! This is clever to do a shepherd’s pie in reverse.

    I’ve been enjoying your blog for years – even when it was a “mess”. A personal blog shouldn’t be obliged to look professional (at least that’s the excuse I use for my blog ;-)) What your write and cook means far more to me than the format.

    • On March 18, 2013 at 11:17am, Susan said...

      Aww! Thank you, Rachel. That means a lot. You’re true blue! :)

  5. On March 16, 2013 at 1:32pm, CJ at Food Stories said...

    What a great recipe ~ So glad you posted :-)

  6. On March 16, 2013 at 5:32pm, Foodiewife said...

    I have some early posts that have really ugly pictures, and I need to reshoot them. I dunno if I agree that you don’t have good pictures. All of your recipes are drool worthy. I think it’s a brilliant idea to make Shepherd’s pie this way. Looks delicious.

    • On March 18, 2013 at 11:18am, Susan said...

      Thanks, Debby! :)

  7. On March 17, 2013 at 4:08pm, kirsten@FarmFreshFeasts said...

    This looks yummy! I love jacket potatoes for dinner–the whole family digs right in. Clever to top with shepherd’s pie filling!

  8. On March 17, 2013 at 9:50pm, Jayne said...

    My mind totally blanked out when I saw these potatoes. I can’t deal with this. Honestly, I’m mind-blown!

    • On March 18, 2013 at 11:19am, Susan said...

      Lol! :D

  9. On April 13, 2013 at 5:32pm, Sarah said...

    It’s only Shepherd’s Pie if it’s minced lamb. If its beef it’s Cottage Pie. In UK it’s never made with chicken, pork or anything else so you can make your own names up for those!! :-D

  10. On July 21, 2013 at 12:48am, sapna said...

    woah woah…thats awesome . i have my mind totally blown off.

  11. On October 05, 2013 at 5:39am, abhinav said...

    Great recipe. Very good choice of name jacket potatoes. sound like something I would really enjoy.

  12. On November 10, 2013 at 4:07pm, Latoyah said...

    This looks AMAZING!!! So so good, I will be trying this out!

    I am new to the blogging world, so you are one of my first follows!! Here is to future food discussions new friend!!

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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