Dessertsbellyfull5.0
Shepherd's Pie Twice Baked Potatoes
What could be better than our Shepherd's pie recipe and twice baked potatoes? Putting them together! These Shepherd's Pie Twice Baked Potatoes are a delicious combination of two comfort foods in one.
👥 6 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 35 min🔥 Cook: 1h 15m👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
- wooden spoon
- bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet; prick them in several places with a fork. Rub them with half of the olive oil and sprinkle with a little coarse salt. Bake for ⏱️ 1 hour, or until tender.
olive oil (, divided)4 tablespoonscoarse salt
2
Reduce oven temperature to 350 degrees F.
3
In the meantime, warm the remaining 2 tablespoons olive oil in a large skillet over medium heat; add in the lamb (or beef), onion, and garlic. Cook, breaking it up with a wooden spoon until no pink remains and the onions are soft; about ⏱️ 5 minutes. Drain fat. Season with the salt, pepper, thyme, and a dash cayenne pepper.
olive oil (, divided)4 tablespoonsmedium onion (, finely diced)1garlic (, minced)3 clovesdash cayenne pepper
4
Make space in the center; stir in the tomato paste. Add in the peas and carrots, Worcestershire, and red wine; simmer until vegetables are tender and skillet is nearly dry, about ⏱️ 2 minutes.
tomato paste3 tablespoons
5
Add the beef broth and simmer until the mixture is saucy, ⏱️ 4-5 minutes. Take off the heat and set aside.
6
When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out most of the pulp into a large bowl, leaving a 1/2-inch rim of the potato intact so you don’t tear the shell. Lay the hollowed out potato shells back onto the baking sheet.
7
Add butter and half-n-half to the bowl with the potato pulp; mash well. Add in the mustard, scallions, 3/4 cup cheddar cheese, and salt and pepper, to taste; mix until combined and smooth.
Salt and pepper
8
Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Spread potatoes with the back of a spoon, then make ridges with the tines of a fork.
9
Bake at 350 degrees F for ⏱️ 15-20 minutes until the top is golden brown and the cheese has melted.
10
Top the potatoes with a few finely diced scallions. Let cool ⏱️ 5 minutes before serving and enjoy!NOTE: This recipe is written as serving 6 whole potatoes stuffed with a meat and vegetable mixture, so we consider this a complete meal in one, and the nutritional calculations reflect that. You can certainly slice these in half lengthwise and fill them that way to have 12 side servings instead.
Nutrition Facts
calories
873 kcal
fat Content
48 g
serving Size
1 serving
fiber Content
8 g
sugar Content
5 g
sodium Content
737 mg
protein Content
29 g
trans Fat Content
2 g
cholesterol Content
119 mg
carbohydrate Content
80 g
saturated Fat Content
22 g
unsaturated Fat Content
23 g
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