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Young Cooks: Shepherd's Pie Baked Potatoes

Makes: 4 servings

Ready in: 60 minutes

Here's one of our favourite recipes from the Young Cooks kitchen that's not just delicious, but also fun to make with the whole family!


  • 2 large Potatoes

  • 1 teaspoon oil

  • 1/2 teaspoon Soy Sauce

  • 1/2 teaspoon Ketchup

  • 1/2 teaspoon White Vinegar

  • 1/4 cup Milk

  • 1/4 cup Corn

  • 1/4 cup Green Bell Pepper, diced

  • 1/4 cup Celery, diced

  • 1/2 cup Ground Meat or Veg Ground

  • 2 tablespoons Water

  • 1/2 teaspoon Onion Powder

  • 1 tablespoon Butter

  • Paprika, to taste

  • Salt & Pepper, to taste


  1. Preheat oven to 425 F.

  2. Clean potatoes and pierce with a fork. Cook in the microwave for 8 minutes, or until tender. Let rest for 5 minutes.

  3. In a medium pan, heat oil over medium-high heat, cook meat until starting to brown, stirring often and breaking apart. Add the veggies and cook until tender (3-4 min). Season with salt & pepper.

  4. Add the water, soy sauce, ketchup, vinegar, and onion powder. Mix well and remove from heat.

  5. Cut the potatoes in half lengthwise and slightly trim the rounded base of each half to stabilize.

  6. Scoop out the potato flesh and place into a medium bowl. Add the milk and butter and mash well. Season with salt and mix to combine.

  7. Divide the meat and veg mixture among the hollowed out potatoes. Top with the mashed potato. Sprinkle with paprika.

  8. Bake on a parchment paper lined baking sheet for 15 minutes or until mashed potatoes are golden. Serve with ketchup.

If you want to share any photos of your cooking or have any questions please feel free to get in touch with Marlee at


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