There is nothing that can be better than combining two perfect foods together. In this case it is twice baked potatoes and shepherd’s pie. Just the sound of that makes my mouth water with anticipation.
Creating a dish such as this also makes it an all in one meal. There is no need for added side dishes.
I enjoy making this dish for company when we have a group over. It is slightly shocking to them, mainly because not too many people think of combining the two together.
To me that is silly, as I already have the potatoes, so why not make use of the entire potato and save myself some of the cleaning up after dinner? Don’t get me wrong, you could always add a side salad with this for dinner, but there are already vegetables in the Shepherd’s Pie.
Frequently Asked Questions:
Can I use a combination of meat?
Yes, the recipe calls for ground lamb, however ground beef can be used if you do not have any lamb available.
What type of potato is best for this dish?
When it comes to Shepherd’s Pie, I always use Yukon gold. The potato is sturdy and holds up well. Plus it has a great flavor.
How do I store what is left over?
If you have any remaining, simply place it in an airtight container and refrigerate for up to 5 days.
Can I freeze this?
You can! Be sure that the food is completely cooled off first. They can be wrapped individually or placed in a freezer safe container. They can be frozen for up to 3 months.
What do you need to make Shepherd’s Pie Baked Potato
6 large potatoes, Yukon Gold or Russets
4 tbsp Olive Oil, divided
Salt and pepper to taste
1 pound lean ground lamb or beef
1 white onion, chopped fine
1 tsp thyme
1 pinch Cayenne pepper
3 tbsp Tomato Paste
12 ounces frozen peas and carrots
1 tbsp Worcestershire Sauce
¾ cup red wine
1 cup beef broth
½ cup butter, cut in pieces
⅔ cup half and half
1 tbsp dijon mustard
2 green onions cut for garnish
¾ cup grated or shredded Sharp Cheddar cheese
How to make Shepherd’s Pie Baked Potato
Preheat the oven to 400* and place the potatoes on a baking sheet
a)
b)
Lightly spritz the potatoes with Olive Oil and sprinkle with coarse salt
Bake for one hour or until soft
Remove from the oven and let cool for a few minutes until you can handle them
Reduce the oven temp to 350*
Add the remaining Olive Oil to the skillet and cook the ground meat until cooked thoroughly
Add in the onion and garlic while cooking the meat
Drain the excess fat
Season with Thyme, salt and pepper and cayenne pepper
a)
b)
Make a hole in the center of the meat and spoon in the tomato paste
Add in the peas and carrots, the Worcestershire Sauce, and the red wine
Simmer until the skillet is almost dry
Add in the beef broth and simmer until the mixture is slightly saucy and thickening
a)
b)
c)
d)
Remove from the heat and set to the side
Slice the potato in half and scoop out the flesh without going all the way to the peeling
Place the potatoes into a bowl
Place the potato shells back on the baking tray
Add butter and half and half to the potatoes and mix well, add in the mustard, green onion, and ¾ cup of cheddar cheese
Stir well to combine
Spoon 1 cup of meat mix into each potato shell
Top the meat with ½ cup of potato mix
Spread the potatoes with a spoon, then make ridges using the tines of a fork and sprinkle the remaining cheese over the potatoes
Bake for 15 to 20 minutes
When the cheese is melted, remove from the oven
Garnish with some chopped green onion
YUM!
Enjoy!
YUM!
Shepherd's Pie Baked Potato
Ingredients
- 6 large potatoes, Yukon Gold or Russets
- 4 tbsp Olive Oil, divided
- Salt and pepper to taste
- 1 pound lean ground lamb or beef
- 1 white onion, chopped fine
- 1 tsp thyme
- 1 pinch Cayenne pepper
- 3 tbsp Tomato Paste
- 12 ounces frozen peas and carrots
- 1 tbsp Worcestershire Sauce
- ¾ cup red wine
- 1 cup beef broth
- ½ cup butter, cut in pieces
- ⅔ cup half and half
- 1 tbsp dijon mustard
- 2 green onions cut for garnish
- ¾ cup grated or shredded Sharp Cheddar cheese
Instructions
Preheat the oven to 400* and place the potatoes on a baking sheet
Lightly spritz the potatoes with Olive Oil and sprinkle with coarse salt
Bake for one hour or until soft
Remove from the oven and let cool for a few minutes until you can handle them
Reduce the oven temp to 350*
Add the remaining Olive Oil to the skillet and cook the ground meat until cooked thoroughly
Add in the onion and garlic while cooking the meat
Drain the excess fat
Season with Thyme, salt and pepper and cayenne pepper
Make a hole in the center of the meat and spoon in the tomato paste
Add in the peas and carrots, the Worcestershire Sauce, and the red wine
Simmer until the skillet is almost dry
Add in the beef broth and simmer until the mixture is slightly saucy and thickening
Remove from the heat and set to the side
Slice the potato in half and scoop out the flesh without going all the way to the peeling
Place the potatoes into a bowl
Place the potato shells back on the baking tray
Add butter and half and half to the potatoes and mix well, add in the mustard, green onion, and ¾ cup of cheddar cheese
Stir well to combine
Spoon 1 cup of meat mix into each potato shell
Top the meat with ½ cup of potato mix
Spread the potatoes with a spoon, then make ridges using the tines of a fork and sprinkle the remaining cheese over the potatoes
Bake for 15 to 20 minutes
When the cheese is melted, remove from the oven
Garnish with some chopped green onion
Enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 124Total Fat 22gSaturated Fat 12gTrans Fat 10gCholesterol 142mgSodium 434mgCarbohydrates 248gSugar 12gProtein 14g
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