Description
Shepherd’s Pie Twice Baked Potatoes combine two classic comfort foods into one hearty and delicious meal. Tender russet potatoes are baked and hollowed out, then stuffed with a savory mixture of ground lamb or beef, vegetables, and seasonings, topped with creamy mashed potato and cheddar cheese, and baked again to golden perfection.
Ingredients
Potatoes
- 6 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil, divided
- Coarse salt
Meat and Vegetable Filling
- 1 pound lean ground lamb (or beef)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 teaspoon chopped fresh thyme
- Dash cayenne pepper
- 3 tablespoons tomato paste
- 12 ounces frozen peas and carrots
- 1 tablespoon Worcestershire sauce
- 3/4 cup red wine
- 1 cup low-sodium beef broth
Potato Mash Topping
- 1/2 cup butter, cubed
- 2/3 cup half and half
- 1 tablespoon Dijon mustard
- 2 scallions, diced finely (plus more for garnish)
- 3/4 cup freshly grated sharp cheddar cheese
- Salt and pepper, to taste
Instructions
- Bake the Potatoes: Preheat the oven to 400°F. Place the potatoes on a baking sheet and prick them several times with a fork. Rub the potatoes with half of the olive oil and sprinkle with coarse salt. Bake for 1 hour until tender.
- Prepare the Meat Filling: Reduce oven temperature to 350°F. While potatoes bake, heat the remaining olive oil in a large skillet over medium heat. Add ground lamb or beef, onion, and garlic. Cook, breaking up the meat with a spoon, until no pink remains and onions soften, about 5 minutes. Drain fat. Season with kosher salt, pepper, thyme, and cayenne pepper.
- Add Vegetables and Tomato Paste: Make space in the skillet center and stir in tomato paste. Add frozen peas and carrots, Worcestershire sauce, and red wine. Simmer until vegetables are tender and liquid is mostly evaporated, about 2 minutes.
- Finish the Meat Mixture: Add beef broth to the skillet and simmer until the mixture becomes saucy, about 4-5 minutes. Remove from heat and set aside.
- Prepare Potato Shells: When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp into a bowl, leaving a 1/2-inch rim so the shells remain intact. Place shells back on the baking sheet.
- Mash the Potato Filling: To the potato pulp, add butter and half and half. Mash until smooth. Stir in Dijon mustard, diced scallions, cheddar cheese, and salt and pepper to taste until combined.
- Assemble the Twice Baked Potatoes: Spoon about 1 cup of the meat mixture into each potato shell. Top with 1/2 cup of the potato mixture and spread evenly. Use the back of a spoon and then create ridges with a fork.
- Bake Again: Bake at 350°F for 15-20 minutes until the tops are golden brown and cheese has melted.
- Garnish and Serve: Top with extra finely diced scallions, let cool for 5 minutes, and serve warm.
Notes
- This recipe yields 6 full servings, making it a complete main course meal.
- You can halve the potatoes lengthwise to create 12 side servings instead if preferred.
- Using lean ground lamb offers a authentic shepherd’s pie flavor, but beef works well as a substitute.
- Red wine enhances the richness of the meat filling but can be omitted or substituted with extra beef broth for a non-alcoholic version.
