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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400˚F (200˚C) to prepare for baking the potatoes.
- 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.
- Increase Oven Heat: Raise the oven temperature to the broil setting for final browning of the potatoes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Potato Shells: Spoon the prepared ground beef mixture into each potato shell, filling them to the top.
- 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
