Shepherd's Pie Twice Baked Potatoes

1h 10m
Serves 6
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Directions

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