Shepherd's Pie Twice Baked Potatoes

70 mins
Serves 6
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Directions

  1. 1Scrub potatoes, poke holes in them, drizzle with olive oil, salt, and pepper.
  2. 2Scrub potatoes, poke holes in them, drizzle with olive oil, salt, and pepper.
  3. 3Scrub potatoes, poke holes in them, drizzle with olive oil, salt, and pepper.
  4. 4Bake potatoes at 425°F for about 70 minutes.
  5. 5Bake potatoes at 425°F for about 70 minutes.
  6. 6Bake potatoes at 425°F for about 70 minutes.
  7. 7Prep the shepherd's pie filling by grating carrots and celery and dicing half a yellow onion.
  8. 8Prep the shepherd's pie filling by grating carrots and celery and dicing half a yellow onion.
  9. 9Prep the shepherd's pie filling by grating carrots and celery and dicing half a yellow onion.
  10. 10Chop fresh rosemary and thyme.
  11. 11Chop fresh rosemary and thyme.
  12. 12Chop fresh rosemary and thyme.
  13. 13Heat a large pan over medium heat, add a splash of olive oil and brown ground lamb (or beef).
  14. 14Heat a large pan over medium heat, add a splash of olive oil and brown ground lamb (or beef).
  15. 15Heat a large pan over medium heat, add a splash of olive oil and brown ground lamb (or beef).
  16. 16Add celery, carrots, and onions; let them sweat down for a few minutes.
  17. 17Add celery, carrots, and onions; let them sweat down for a few minutes.
  18. 18Add celery, carrots, and onions; let them sweat down for a few minutes.
  19. 19Add garlic and fresh herbs.
  20. 20Add garlic and fresh herbs.
  21. 21Add garlic and fresh herbs.
  22. 22Add tomato paste and cook for a couple of minutes.
  23. 23Add tomato paste and cook for a couple of minutes.
  24. 24Add tomato paste and cook for a couple of minutes.
  25. 25Add salt, pepper, beef broth, and Worcestershire sauce; stir to combine.
  26. 26Add salt, pepper, beef broth, and Worcestershire sauce; stir to combine.
  27. 27Add salt, pepper, beef broth, and Worcestershire sauce; stir to combine.
  28. 28Add a cornstarch slurry to thicken, then add frozen peas.
  29. 29Add a cornstarch slurry to thicken, then add frozen peas.
  30. 30Add a cornstarch slurry to thicken, then add frozen peas.
  31. 31Once the potatoes are fully baked, let them cool then slice them open and remove the filling.
  32. 32Once the potatoes are fully baked, let them cool then slice them open and remove the filling.
  33. 33Once the potatoes are fully baked, let them cool then slice them open and remove the filling.
  34. 34Add potato filling to a bowl, mash quickly, add butter and cream, and mix using a hand mixer.
  35. 35Add potato filling to a bowl, mash quickly, add butter and cream, and mix using a hand mixer.
  36. 36Add potato filling to a bowl, mash quickly, add butter and cream, and mix using a hand mixer.
  37. 37Add salt and pepper; fold in using a spatula. Add more cream and butter if needed.
  38. 38Add salt and pepper; fold in using a spatula. Add more cream and butter if needed.
  39. 39Add salt and pepper; fold in using a spatula. Add more cream and butter if needed.
  40. 40Spread mashed potatoes into the bottom of each potato skin.
  41. 41Spread mashed potatoes into the bottom of each potato skin.
  42. 42Spread mashed potatoes into the bottom of each potato skin.
  43. 43Top with shepherd's pie filling and the remaining mashed potatoes.
  44. 44Top with shepherd's pie filling and the remaining mashed potatoes.
  45. 45Top with shepherd's pie filling and the remaining mashed potatoes.
  46. 46Bake again at 425°F for 10–15 minutes until golden brown.
  47. 47Bake again at 425°F for 10–15 minutes until golden brown.
  48. 48Bake again at 425°F for 10–15 minutes until golden brown.

Ingredients

  • 6 large russet potatoes
  • 6 large russet potatoes
  • 6 large russet potatoes
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 lb ground lamb (or beef)
  • 1 lb ground lamb (or beef)
  • 1 lb ground lamb (or beef)
  • 0.5 cup shredded carrots
  • 0.5 cup shredded carrots
  • 0.5 cup shredded carrots
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh rosemary
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 4 garlic
  • 4 garlic
  • 4 garlic
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 0.5 cup frozen peas
  • 0.5 cup frozen peas
  • 0.5 cup frozen peas
  • 0 potato filling
  • 0 potato filling
  • 0 potato filling
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

ovenlarge panbox graterknifepotato masherhand mixerspatulametal spoonice cream scoop
Shepherd's Pie Twice Baked Potatoes | Clip Recipe