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 satisfying texture of twice-baked potatoes. This dish is perfect for a hearty weeknight dinner or when you want to impress guests with something cozy and flavorful.

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). 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.
2. Step 2: Increase the oven heat to broil. 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.
3. Step 3: Add the ground beef and break it into small pieces with a spatula. Cook until no longer pink. Stir in garlic, tomato paste, Worcestershire sauce, bouillon, thyme, rosemary, salt, and pepper until well combined.
4. Step 4: Stir in the flour and cook for 2 more minutes. Deglaze with the wine, scraping up any bits stuck to the bottom of the pan. Let simmer for 1 minute.
5. Step 5: Add the peas and beef broth, stir well, and bring to a simmer. Cook for 10-12 minutes until thickened slightly but still saucy.
6. Step 6: 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.
7. Step 7: Mash the potato flesh in a medium bowl using a ricer or potato masher. Stir in melted butter, milk, parmesan, and salt until well combined. Transfer the mashed potatoes to a piping bag with a star tip, or use a spoon if unavailable.
8. Step 8: Fill each potato skin with the ground beef mixture, then pipe or spoon mashed potatoes on top.
9. Step 9: Place the stuffed potatoes on the middle oven rack and broil until the tops are golden brown, about 10-15 minutes. Watch closely to prevent burning.

Tips & Variations

• For a richer flavor, stir a little sour cream or cream cheese into the mashed potato mixture before piping.
• Swap ground beef for ground lamb for a more traditional shepherd’s pie flavor.
• Add grated cheddar cheese on top before broiling for an extra cheesy crust.
• Use fresh herbs like parsley or chives to garnish before serving for brightness.

Storage

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350˚F (175˚C) until warmed through, about 15-20 minutes. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can prepare the filling and bake the potatoes ahead. Assemble the filled potatoes and store them in the refrigerator, then broil just before serving to get a crisp, golden top.

What can I use if I don’t have red wine?

You can substitute red wine with additional beef broth or a splash of balsamic vinegar for added depth without alcohol.

Shepherd’s Pie Twice Baked Potatoes Recipe

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★★★★★

5 from 63 reviews

• Author: lina
• Total Time: 1 hour 30 minutes
• Yield: 8 potato halves (4 servings) 1x

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Description

This Shepherd’s Pie Twice Baked Potatoes recipe combines the classic comfort of shepherd’s pie filling with the convenience and presentation of twice baked potatoes. Tender russet potatoes are roasted and scooped out, then filled with a savory ground beef mixture enriched with vegetables, herbs, and red wine. The potato filling is whipped with butter, milk, and parmesan, piped on top, and broiled to a golden finish, creating a delicious and hearty dish perfect for dinner.

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Ingredients

Scale 1x2x3x

Potatoes

• 4 medium-sized russet potatoes
• 1–2 tablespoons olive oil
• 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

Potato Topping

• 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

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Instructions

1. Preheat Oven: Preheat your oven to 400˚F (200˚C) to prepare for baking the potatoes.
2. Bake Potatoes: Pierce each potato several times with a fork, then toss them with olive oil and kosher salt until evenly coated. Arrange the potatoes on a baking sheet and bake for 45-60 minutes until tender when pierced with a knife. Let cool until handleable.
3. Increase Oven Heat: Raise the oven temperature to the broil setting for final browning of the potatoes.
4. Sauté Vegetables: In a medium skillet over medium heat, melt butter and cook the diced onion and carrot for 5-8 minutes until onions are translucent, stirring frequently.
5. Cook Beef and Flavor: Add ground beef to the skillet, breaking it apart and cooking until no pink remains. Stir in garlic, tomato paste, Worcestershire sauce, bouillon, thyme, rosemary, and salt and pepper, combining thoroughly.
6. Thicken Filling: Sprinkle flour over the mixture and cook for 2 minutes. Deglaze the pan with red wine, scraping up any browned bits, and simmer briefly. Add peas and beef broth, then cook for 10-12 minutes until slightly thickened but still saucy.
7. Prepare Potato Shells: Cut each baked potato in half lengthwise, then carefully scoop out potato flesh, leaving a 1/4-inch border intact around edges and bottom.
8. Mash Potato Filling: Mash the scooped-out potato flesh using a ricer or potato masher in a bowl. Mix in melted butter, whole milk, parmesan cheese, and kosher salt until smooth. Transfer to a piping bag with a star tip or prepare to spoon.
9. Fill Potato Shells: Spoon the prepared ground beef mixture into each potato shell, filling them to the top.
10. Top and Broil: Pipe or spoon the mashed potato mixture on top of the filling evenly. Place on the middle rack and broil for 10-15 minutes until the tops are golden brown, watching carefully to avoid burning.

Notes

• Use a fork or skewer to test potato doneness before scooping; it should meet no resistance.
• If you don’t have a piping bag, simply spoon the mashed potatoes on top and smooth with a spoon.
• Keep a close eye during broiling, as oven temperatures vary and the potatoes can brown quickly.
• The beef bouillon cube is optional but adds deeper flavor to the filling.
• For a richer flavor, use whole milk; for a lighter version, substitute with low-fat milk.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dinner
• Method: Baking
• Cuisine: British

Keywords: Shepherd’s Pie, Twice Baked Potatoes, Ground Beef, Comfort Food, Classic British Recipe, Easy Dinner, Potato Recipe