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!
Right about now you are probably smack in the middle of a Thanksgiving whirlwind, or you know somebody who is. The turkey is thawing or brining, the pumpkin pies are baking, you are searching for that cornbread stuffing you know you have somewhere, and you’re sending someone to the store to pick up the marshmallows you forgot to get for the top of the sweet potato casserole.
Happy Saint Patrick’s Day one and all (or as my Irish mama calls it, The Day!)…it’s finally here, and I know all of you are Irish today regardless of where your ancestors hail from. Mine hail from Ireland, which is why you won’t catch me wearing any green today. My Irish grandmother Aileen alway said to me, “Kate, you should never wear green on Saint Patrick’s Day because you don’t need to – you have Irish blood in your veins!” I do eat all the Irish food around me though, including my mama’s scones and brown bread, and of course the classic corned beef and colcannon. But if you want to mix things up a little on The Day, you could also do bangers and mash. These are just as much English as they are Irish, which introduces a little harmony as well. Plus they are easy and delicious, especially when you top them with a little onion gravy.
Hi, all my friends out there racing around making Thanksgiving plans! As someone who has both thrown and attended many wonderful holiday dinners of all kinds, I know that one of the challenges is trying to get all those delicious dinner items ready All At The Same Time. And while I am still a devoted fan of regular mashed potatoes, one of the fabulous things about this baked variety is that you can make ’em ahead and bake ’em later…as is, right next to the turkey. Which saves you from trying to assemble that umpteenth thing alongside the gravy and creamed onions and peas and carrots and on and on and on.
So, I have one little issue with this here blog…I cook a lot more than I blog. I cook almost every day, and I have a towering stack of recipes and recipe notes and recipe ideas which means I’m usually cooking something new, and anything new that comes out the way I hope and dreamRead More & Get the Recipe
Ah, cheddar topped cottage pie! When it comes to cottage pie and shepherd’s pie, I’m pretty much a girl who can’t say no. It’s not like I don’t have multiple recipes for various variations of this recipe. And during the course of collecting all of these recipes and blogging about them incessantly, I have learned the difference between shepherd’s pie (lamb) and cottage pie (beef). I’ve made it with and without peas, with sliced potatoes and mashed potatoes. You’d think I’d be over it by now. But no. Because I realized I had not yet tried it with cheddar cheese (Cabot cheddar of course) mixed into the mashed potatoes, and that was all the excuse I needed to put it back on the menu for the one millionth time. It was a new recipe! It included cheese! I had no choice!