Can I use Yukon Golds or other kinds of 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.

What are good side dishes for shepherd's pie potatoes?

I like to add another veggie on the side, like these roasted string beans with walnuts. And maybe some butter biscuits? And of course, we need dessert...the last time I made these I served up some apple cider bundt cake for everyone who cleaned their plate (that was everyone at the table.)

Have a question I didn't cover?

Drop your question in the comments and I promise to answer pronto!

Twice Baked Shepherd's Pie Potatoes

Twice Baked Shepherd’s Pie Potatoes

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

Author: Kate 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

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2 russet 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°. 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, 1/2 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.
Bake until tops are just starting to brown, around 20 minutes. Serve!

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Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!