Can I use Yukon Golds or butter potatoes for this recipe?

Nope on the Yukon Golds, but potentially yes on the other kinds. You need a potato with a sturdy skin (like Idahos, Russets or even sweet potatoes) to hold in the filling. Yukon Golds are perfect for regular mashies like these brown butter mashed potatoes , but for twice baked your best bet is the sturdier guys.

Can I use chopped lamb to make this recipe totally authentic?

You can! The trick will be finding it...ask at your meat counter or your local butcher. Or, if you have leftover leg of lamb, mince it up and stir it in when you add the Worcestershire sauce.

Can this recipe be made ahead of time?

It can, all the way up to the final baking. Make them all the way to topping them with the mashed potatoes, then store them covered in the fridge. When you are getting close to suppertime, bring your stuffed potatoes to room temperature and bake them for 20 minutes in a 425 oven.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Baked Shepherd's Pie Potatoes: A Comfort Food Recipe

Baked Shepherd’s Pie Potatoes

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This easy recipe for baked shepherd’s pie potatoes stuffs a potato with shepherd’s pie fixings and tops it with mashed potato!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stovetop, Oven, and Microwave
Cuisine: American

Ingredients

Scale

2 russet or Idaho potatoes, scrubbed
1/2 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
1/4 cup milk
2 tablespoons butter
salt and pepper

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Instructions

Preheat oven to 425°.
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.
Heat a large skillet over medium high heat. Cook beef until no longer pink, about 5 minutes. Scoop out beef and set aside.
Add the onion and carrots. Cook until softened, about 5 minutes. Stir in tomato paste. Add flour and stir for 2 minutes.
Add Worcestershire sauce, 1/2 cup water, and beef. Season with a pinch each of salt and pepper. Simmer until thickened, stirring occasionally, about 5 minutes.
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.
Bake until tops are just starting to brown, around 20 minutes. Serve!

Notes

Potatoes: You want to go for Russet or Idaho potatoes to get the sturdier potato skin we need to stuff these potatoes full of shepherd’s pie goodness.

Ground Beef: We like the 80/20 fat mix for the best flavor, but you can use a leaner version if you like. Or ground lamb!

Find it online: https://www.framedcooks.com/baked-shepherds-pie-potatoes/