Description
These Shepherd’s Pie Twice Baked Potatoes are the ultimate comfort food mashup, combining fluffy baked russet potatoes with a rich, savory ground meat and vegetable filling. Finished with creamy mashed potatoes and baked until golden, this hearty recipe is perfect for cozy dinners, meal prep, or family-friendly meals.
Ingredients
- Large russet potatoes
- Ground beef or lamb
- Onion, chopped
- Garlic, minced
- Carrots, diced
- Peas
- Corn (optional)
- Tomato paste
- Worcestershire sauce
- Beef broth
- Butter
- Milk
- Salt
- Black pepper
- Paprika
- Shredded cheddar cheese (optional)
- Fresh parsley, chopped
Instructions
- Preheat your oven to 200°C (400°F).
- Scrub potatoes, prick with a fork, and bake directly on the oven rack for 45–60 minutes until tender.
- Let cool slightly, then slice in half lengthwise and scoop out most of the flesh, leaving a thin shell.
- Place the scooped potato flesh in a bowl and mash with butter, milk, salt, and pepper until smooth.
- In a skillet over medium heat, cook the ground meat until browned.
- Add onion, carrots, and garlic, and cook until softened.
- Stir in tomato paste, Worcestershire sauce, and beef broth.
- Add peas and corn, then simmer until thickened. Season with salt and pepper.
- Spoon the meat mixture into the potato shells.
- Top with the mashed potato mixture, spreading evenly.
- Sprinkle with cheddar cheese and a light dusting of paprika if desired.
- Return to the oven and bake for 15–20 minutes until heated through and golden on top.
- Garnish with fresh parsley and serve warm.
Notes
Leave a thin layer of potato inside the skins to prevent tearing.Broil for 2–3 minutes at the end for a golden, slightly crispy top.Perfect for using leftover mashed potatoes or cooked meat.Swap in sweet potatoes for a slightly sweeter variation.Add mushrooms or lentils for extra texture or a vegetarian option.