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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/shepherds-pie-twice-baked-potatoes-recipe/