Shepherd’s Pie Twice Baked Potatoes Recipe

Introduction

Shepherd’s Pie Twice Baked Potatoes combine the comforting flavors of classic shepherd’s pie with the fun and ease of twice-baked potatoes. This dish is hearty, flavorful, and perfect for a cozy family dinner or meal prep.

Ingredients

• 4 medium-sized russet potatoes
• 1-2 tablespoons olive oil
• Kosher salt, to taste
• 1 tablespoon butter
• 1/2 of a large yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 lb ground beef
• 2 large cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 1 beef bouillon cube or 1 teaspoon paste (optional, but adds so much flavor)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Kosher salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1/4 cup dry red wine
• 1/2 cup frozen peas
• 1 1/4 cups beef broth
• Innards of baked potatoes (each potato yields ~1/4 cup)
• 3 tablespoons butter, melted
• 3 tablespoons whole milk
• 2 tablespoons finely shredded parmesan cheese
• Kosher salt, to taste

Instructions

1. Step 1: Preheat the oven to 400˚F (200˚C).
2. Step 2: Pierce each potato several times with a fork. Place them in a large mixing bowl and drizzle with olive oil, tossing to coat. Sprinkle salt on top, then toss again until evenly coated. Transfer the potatoes to a baking sheet, then bake for 45-60 minutes until a knife inserted into the potato meets no resistance. Set aside until cool enough to handle.
3. Step 3: Increase the oven heat to broil.
4. Step 4: In a medium skillet over medium heat, add butter. Add the onions and carrots and cook for 5-8 minutes, stirring often, until the onion is translucent.
5. Step 5: Add in the ground beef and use a spatula to break it into small pieces. Cook until no longer pink, then add the garlic, tomato paste, Worcestershire sauce, bouillon, thyme, rosemary, salt, and pepper. Stir until well combined.
6. Step 6: Stir in the flour and cook for 2 more minutes. Deglaze with the wine, scraping up any bits stuck to the pan, and let it simmer for 1 minute. Add the peas and beef broth, stir well, and simmer for 10-12 minutes until the mixture thickens slightly but remains saucy.
7. Step 7: Cut each potato in half lengthwise, then scoop out the filling, leaving a 1/4-inch border around the edges and bottom of each potato skin.
8. Step 8: Use a ricer or potato masher to mash the potato flesh in a bowl. Stir in melted butter, milk, parmesan, and salt until well combined. Transfer the mashed potatoes to a piping bag with a star tip, or be ready to spoon it on.
9. Step 9: Spoon the ground beef filling into each potato skin, filling to the top.
10. Step 10: Pipe or spoon the mashed potatoes atop each potato half. Place on the middle oven rack and broil until the tops are golden brown, about 10-15 minutes. Watch carefully to avoid burning.

Tips & Variations

• For extra richness, mix a little sour cream into the mashed potato topping before piping.
• Substitute ground lamb for a traditional shepherd’s pie flavor.
• Add chopped mushrooms or celery to the vegetable mix for added texture and flavor.
• Use sharp cheddar cheese instead of parmesan for a different cheesy twist.
• If you don’t have a piping bag, simply spoon the mashed potatoes evenly over the filling and smooth the tops with a spatula.

Storage

Store leftover Shepherd’s Pie Twice Baked Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F (175˚C) until heated through, about 15-20 minutes, to keep the topping crisp. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the filling and bake the potatoes in advance. Assemble and top them just before reheating and broiling for best results.

What can I use instead of red wine?

If you prefer not to use red wine, substitute with extra beef broth or a splash of balsamic vinegar for acidity and depth of flavor.

Shepherd’s Pie Twice Baked Potatoes Recipe

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4.9 from 267 reviews

Shepherd’s Pie Twice Baked Potatoes is a creative twist on classic shepherd’s pie, combining tender, flavorful ground beef filling with creamy mashed potatoes served inside crispy baked potato skins. This hearty dish is perfect for a comforting dinner, delivering familiar flavors with an impressive presentation.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 stuffed potato halves 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 4 medium-sized russet potatoes
• 1–2 tablespoons olive oil
• Kosher salt, to taste
• 3 tablespoons butter, melted
• 3 tablespoons whole milk
• 2 tablespoons finely shredded parmesan cheese
• Kosher salt, to taste

Filling

• 1 tablespoon butter
• 1/2 large yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 lb ground beef
• 2 large cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 1 beef bouillon cube or 1 teaspoon paste (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Kosher salt and pepper, to taste
• 2 tablespoons all purpose flour
• 1/4 cup dry red wine
• 1/2 cup frozen peas
• 1 1/4 cups beef broth

Instructions

1. Preheat and prepare potatoes: Preheat your oven to 400˚F (200˚C). Pierce each russet potato several times with a fork, then place them in a large mixing bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle kosher salt on top and toss again to distribute salt evenly. Transfer the potatoes to a baking sheet.
2. Bake potatoes: Bake the potatoes for 45-60 minutes, depending on their size, until a knife inserted meets no resistance. Remove from oven and let cool until they are safe to handle.
3. Broil prep: Increase oven heat to broil setting to prepare for final browning later.
4. Cook vegetables: In a medium skillet over medium heat, melt 1 tablespoon butter. Add diced onion and carrot and sauté for 5-8 minutes, stirring often, until onions become translucent and soft.
5. Brown the beef and add seasonings: Add ground beef to the skillet, breaking it up into small pieces with a spatula. Cook until no longer pink. Stir in minced garlic, tomato paste, Worcestershire sauce, bouillon cube or paste, dried thyme, dried rosemary, kosher salt, and pepper. Mix thoroughly to combine all flavors.
6. Thicken filling: Sprinkle flour over the mixture and cook for 2 minutes, stirring to cook out the raw flour taste. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let simmer 1 minute.
7. Add peas and broth: Stir in frozen peas and beef broth. Bring mixture to a simmer, cooking 10-12 minutes until the sauce thickens but remains slightly saucy, not dry or watery.
8. Prepare potato shells: Cut each baked potato in half lengthwise. Scoop out the flesh carefully, leaving about a 1/4-inch border around the edges and base to maintain the shell’s shape. Set scooped shells aside.
9. Mash potato filling: Mash the scooped-out potato flesh in a medium bowl using a ricer or potato masher. Mix in melted butter, whole milk, parmesan cheese, and kosher salt until smooth and creamy. Transfer mashed potatoes to a piping bag fitted with a star tip (or use a spoon if unavailable).
10. Fill potato skins: Spoon the cooked ground beef filling evenly into each potato shell, filling to the top edge.
11. Top with mashed potatoes: Pipe or spoon the mashed potato mixture on top of each filled potato half, creating a decorative, fluffy topping.
12. Broil until golden: Place the stuffed potatoes on the middle rack of the oven and broil for 10-15 minutes until the mashed potatoes develop a golden brown crust. Watch closely to prevent burning, as ovens vary.

Notes

• Use russet potatoes for best baking and texture.
• Adjust seasoning with kosher salt and pepper according to taste.
• If you do not have red wine, you can substitute with beef broth or omit it, but wine adds a nice depth of flavor.
• The beef bouillon is optional but enhances the richness of the filling.
• Use a piping bag for a prettier topping, but spooning works fine if you don’t have one.
• Keep an eye on the potatoes during broiling to avoid burning, as broilers vary in intensity.

Keywords: shepherd’s pie, twice baked potatoes, ground beef, comfort food, baked potato recipe