I think the title of this recipe, twice-baked shepherd’s pie potatoes, is pretty self-explanatory, but that isn’t going to stop me from both going on and on about the deliciousness of it, or wondering WHY given all the other ways I have made twice baked potatoes, it took me so long to stuff them with shepherd’s pie filling. Because after all, traditional shepherd’s pie is a meat and vegetable filling topped with mashed potatoes. Usually cooked in a casserole or a skillet…but here is the beauty part. We are tossing that casserole aside in favor of stuffing the potato skin full of the filling instead. That very same potato that we scooped out the insides out of to make mashed potatoes. Which we are going top our potatoes with. Can you handle how perfect and efficient all of this is??? Let’s make it!This easy recipe for twice baked shepherd's pie potatoes is stuffed with shepherd's pie goodness!Click To TweetAnd before I go any further, let me just say that yes, I know that shepherd’s pie is traditionally made with lamb, and if you make it with beef you are supposed to call it cottage pie. But “twice baked cottage pie potatoes” didn’t have the same comfort food ring to it, so I am taking poetic license here.
So, get yourself a couple of nice plump russet potatoes, scrub them down well, and either bake or microwave them until they are tender. While they are cooling down you are going to make a traditional shepherd’s pie filling out of (sorry!) ground beef, carrots, onions and a few other ingredients. Carefully cut an oval in the top of each potato and scoop out the insides. Get as close to the skin while you are scooping as you can without breaking it, because the emptier the potato, the more delicious beef filling you can smoosh in there.
Once you have the potato insides scooped, mash them with some milk and butter until they are nice and smooth. Now pack as much shepherd’s pie filling as you can into each potato skin. It’s okay if it is heaped up higher than the edge of the skin, because the mashed potatoes we are about to spread on top will keep everything in its place.
Now drizzle a little melted butter on top of the potatoes and bake them until the tops start to get a little golden, about 20 minutes or so, and then slide one of those babies on to each plate. Admire it for a few minutes as you realize that this is your potato and yours alone…another of the many advantages of making twice baked shepherd’s pie potatoes. Feel pretty much like this, including the hand-clapping part…
…and dig in!
- 2 russet potatoes, scrubbed
- ½ pound ground beef
- 1 small onion, finely chopped
- 2 carrots, coarsely chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 to 2 tablespoons Worcestershire sauce
- ¼ cup milk
- 2 tablespoons butter
- salt and pepper
- Preheat oven to 425°. Heat a large skillet over high heat. Cook beef until no longer pink, about 5 minutes. Scoop out beef and set aside.
- Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
- Add Worcestershire sauce, ½ cup water, and beef. Season with a pinch each of salt and pepper. Simmer until thickened, stirring occasionally, about 5 minutes.
- Meanwhile, make potatoes: pierce each potato a few times with a fork and microwave until tender, about 8 minutes. When they are cool enough to handle, cut an oval in the top of each potato and scoop out the insides, going as close as possible to the skin without breaking it.
- Mash the potato insides with milk and butter, and season to taste with salt and pepper.
- Place the potatoes on a foil-lined baking pan. Stuff the skins with the beef mixture, packing it in tight to use all of it. Top with mashed potato mixture and drizzle with melted butter.
- Bake until tops are just starting to brown, around 20 minutes. Serve!