Shepherd's Pie Twice Baked Potatoes
Directions
- 1Scrub potatoes, poke holes in them, drizzle with olive oil, salt, and pepper.
- 2Bake potatoes at 425°F for about 70 minutes.
- 3Prep the shepherd's pie filling by grating carrots and celery and dicing half a yellow onion.
- 4Chop fresh rosemary and thyme.
- 5Heat a large pan over medium heat, add a splash of olive oil and brown ground lamb (or beef).
- 6Add celery, carrots, and onions; let them sweat down for a few minutes.
- 7Add garlic and fresh herbs.
- 8Add tomato paste and cook for a couple of minutes.
- 9Add salt, pepper, beef broth, and Worcestershire sauce; stir to combine.
- 10Add a cornstarch slurry to thicken, then add frozen peas.
- 11Once the potatoes are fully baked, let them cool then slice them open and remove the filling.
- 12Add potato filling to a bowl, mash quickly, add butter and cream, and mix using a hand mixer.
- 13Add salt and pepper; fold in using a spatula. Add more cream and butter if needed.
- 14Spread mashed potatoes into the bottom of each potato skin.
- 15Top with shepherd's pie filling and the remaining mashed potatoes.
- 16Bake again at 425°F for 10–15 minutes until golden brown.
Ingredients
- 6 large russet potatoes
- 0 salt
- 0 pepper
- 0 olive oil
- 1 tbsp olive oil
- 1 lb ground lamb (or beef)
- 0.5 cup shredded carrots
- 2 celery stalks
- 1 tbsp fresh rosemary
- 2 tsp fresh thyme
- 4 garlic
- 1 tbsp tomato paste
- 0 salt
- 0 pepper
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 0.5 cup frozen peas
- 0 potato filling
- 0.25 cup heavy cream
- 3 tbsp butter
- 0 salt
- 0 pepper
Equipment
ovenlarge panbox graterknifepotato masherhand mixerspatulametal spoonice cream scoop
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