# Twice Baked Potato Shepherd's Pie

- Cuisine: British
- Category: Dinner
- Difficulty: medium
- Language: en

## Ingredients

- carrot, chopped
- celery, chopped
- onion, chopped
- garlic, chopped
- ground lamb
- to taste beef tallow
- to taste salt
- 3 tbsp butter
- to taste flour
- 2 tbsp tomato paste
- to taste Guinness
- 1 cup chicken stock
- to taste Worcestershire sauce
- to taste fresh thyme
- 1 whole bay leaf
- to taste potato
- a splash red wine vinegar
- to taste peas
- to taste carrots
- cheddar cheese, grated
- 1 whole egg
- 4 tbsp softened butter
- to taste for garnish chives, chopped
- to taste for garnish flaky sea salt

## Instructions

1. Heat beef tallow in a saucier, add ground lamb, season with salt, and brown while breaking it into a fine mince.
2. Add chopped vegetables (carrots, celery, onion, garlic) and use their moisture to scrape up brown bits.
3. Add butter, then stir in flour to create a roux; incorporate tomato paste and toast.
4. Deglaze with Guinness, add chicken stock, scrape the pan, then add Worcestershire sauce, fresh thyme, and bay leaf. Bring to a boil, then simmer until thickened.
5. Rinse potatoes, prick with a fork, season with salt, and bake at 425°F for about 55 minutes or until internal temperature reaches 200°F.
6. Season the lamb filling with salt and a splash of red wine vinegar; stir in peas and carrots.
7. Cut the top off the cooked potatoes, scoop out the flesh into a bowl, mix with grated cheddar, egg, softened butter, and salt; mash until smooth.
8. Fill potato skins with the lamb stew mixture (about 3/4 full), spread a thin layer of mashed potato over the top, then pipe the remaining mashed potato over in decorative peaks.
9. Sprinkle with flaky sea salt and bake at 425°F for about 20 minutes until golden and crispy.
10. Garnish with chopped chives.

## Equipment

- saucier
- knife
- box grater
- piping bag
- star tip pastry tip
- potato masher

## Source

- Original video: https://youtu.be/SV55UrA8Fqc?si=xBwL7k3F7YjEyAqf
- Creator: NOT ANOTHER COOKING SHOW
- Recipe page: https://www.cliprecipe.com/recipe/23a21e39-f1f2-4f5f-8a27-486c01443cb3
- Extracted: 2026-10-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt