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Shepherd’s Pie Twice-Baked Potatoes

Shepherd’s Pie Twice-Baked Potatoes - featured image
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A cozy comfort food twist combining creamy twice-baked potatoes with a savory shepherd’s pie filling of beef, veggies, and golden cheddar topping. Perfect for family dinners, potlucks, or chilly nights when you crave a warm hug in food form.

Ingredients

Scale
  • 4 large russet potatoes, scrubbed (about 2 lbs)
  • 2 tablespoons olive oil
  • 1/4 cup sour cream
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup whole milk
  • Salt & black pepper, to taste
  • 1 lb ground beef or lamb
  • 1 small onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/2 teaspoon dried rosemary, crushed
  • Salt & black pepper, to taste
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, rub with olive oil and salt. Bake on a large baking sheet for 45-55 minutes until fork-tender and skins are crisp.
  2. Let potatoes cool for 10 minutes. Slice each in half lengthwise. Scoop out most of the flesh into a mixing bowl, leaving a thin layer for sturdy shells.
  3. Add butter, sour cream, and milk to potato flesh. Mash until smooth and creamy. Season with salt and pepper. Add more milk if needed for a soft mash.
  4. While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion and carrots for 5 minutes until softened. Add garlic and cook 1 minute.
  5. Add ground beef (or lamb), breaking up with a spoon, and cook until browned (8-10 minutes). Drain excess fat if needed.
  6. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook 2-3 minutes until fragrant. Mix in frozen peas and cook another 2 minutes.
  7. Place potato shells back on baking sheet. Spoon shepherd’s pie filling into each shell, press down lightly. Top with mashed potato. Sprinkle with cheddar cheese.
  8. Bake at 400°F (200°C) for 15-20 minutes until cheese is melted and tops are golden brown. Broil for 1-2 minutes for extra crispy tops if desired.
  9. Remove from oven, sprinkle with chopped parsley, let cool for 5 minutes. Serve hot.

Notes

Use russet potatoes for sturdy shells. Patch any split shells with mashed potato. For vegetarian, swap beef/lamb for lentils or plant-based crumbles. For dairy-free, use non-dairy milk, butter, and cheese. Prep filling while potatoes bake to save time. Leftovers reheat best in the oven.

Nutrition

Keywords: shepherd's pie, twice-baked potatoes, comfort food, family dinner, beef, easy recipe, gluten-free, potato recipe

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