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Shepherd’s Pie Twice Baked Potatoes Recipe

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4.2 from 22 reviews

This Shepherd’s Pie Twice Baked Potatoes recipe reimagines the classic shepherd’s pie by using russet potatoes as edible bowls, filled with a rich mixture of ground beef, vegetables, herbs, and savory gravy, topped with creamy potato mash and parmesan cheese. It’s a comforting, hearty dish perfect for a satisfying dinner.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Ingredients

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

Meat and Vegetables

  • 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)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Kosher salt and pepper to taste

Gravy and Thickeners

  • 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)

Instructions

  1. Prepare the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, then rub them with olive oil and sprinkle with kosher salt. Pierce each potato a few times with a fork and bake until tender, about 45-60 minutes. Once done, carefully slice the potatoes in half lengthwise and scoop out the insides, reserving the skins as bowls.
  2. Cook the Vegetable and Meat Mixture: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and carrot, cooking until softened, about 5 minutes. Add the ground beef and garlic, breaking the meat up with a spoon, and cook until browned and cooked through.
  3. Develop Flavor and Make Gravy: Stir in the tomato paste, Worcestershire sauce, and crumble in the beef bouillon cube or add paste if using. Add thyme, rosemary, and season well with salt and pepper. Sprinkle the flour over the mixture and stir to incorporate, cooking for 1-2 minutes to remove the raw taste. Pour in the red wine and let it reduce for 2-3 minutes.
  4. Simmer with Broth and Peas: Add the beef broth and frozen peas. Stir well and simmer until the gravy thickens and the flavors meld, about 10 minutes. Adjust seasoning as needed.
  5. Mash the Potato Innards: In a bowl, mix the scooped-out potato flesh with melted butter, whole milk, and parmesan cheese. Season with kosher salt to taste and mash until smooth and creamy.
  6. Assemble the Twice Baked Potatoes: Spoon the beef and vegetable mixture evenly into the potato skins. Top each filled skin generously with the mashed potato mixture, spreading it smoothly over the top.
  7. Bake the Filled Potatoes: Place the stuffed potato skins back on a baking sheet and bake in the oven at 400°F (200°C) for about 15-20 minutes, or until the tops are golden and slightly crisped.
  8. Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy this hearty, flavorful shepherd’s pie-inspired dish that combines satisfying textures and rich tastes in each bite.

Notes

  • For best results, use russet potatoes as they have a fluffy texture ideal for mashing.
  • The beef bouillon cube is optional but highly recommended for a richer gravy flavor.
  • You can substitute ground lamb for beef if desired for a more traditional shepherd’s pie flavor.
  • Adjust herbs to your taste; fresh rosemary and thyme can be used instead of dried.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

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