Shepherd's Pie Twice-Baked Potato

Shepherd's Pie Twice-Baked Potato

4.8(875)

This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd’s, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it’s sure to remain as a classic comfort food.

Cook Time
1 hr 8 min
Total Time
1 hr 18 min
Yield
4 servings

Ingredients

Potatoes

  • 4 russet potatoes, scrubbed clean and patted dry
  • 1 tablespoon olive oil
  • 1 ½ teaspoons kosher salt, divided, plus more to taste
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream (60 mL), warm
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • ½ cup shredded cheddar cheese (50 g)
  • ¼ cup fresh chives (10 g), thinly sliced

Beef Filling

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlics, minced
  • 1 lb ground beef (455 g), or ground lamb
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 1 teaspoon freshly ground black pepper, divided, plus more to taste
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon tomato paste
  • ½ cup beef stock (120 mL)
  • 1 can carrot, drained
  • 1 can peas, drained

Nutrition Info

  • Calories 917
  • Fat 47g
  • Carbs 79g
  • Fiber 9g
  • Sugar 11g
  • Protein 43g

How to Make It

1. Step
Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
2. Step
Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
3. Step
Bake the potatoes on the center rack of the oven for 45–50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
4. Step
While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2–3 minutes.
5. Step
Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2–3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
6. Step
When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
7. Step
Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3–5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
8. Step
Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
9. Step
Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
10. Step
Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it’s almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
11. Step
Bake the potatoes on the center rack for 10–15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
12. Step
Transfer the potatoes to the top rack and broil on high for 1–2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
13. Step
Top the potatoes with the chives and serve warm
14. Step
Enjoy!

Tags

High-FiberHigh-ProteinPyrexOven MittsWinterFallOvenCheese GraterMixing BowlBig BatchSpatulaWeeknightLiquid Measuring CupBakeDinnerCooling RackMeasuring SpoonsDry Measuring CupsCutting BoardAmericanBaking PanComfort FoodMeatVeggiesHand MixerStove Top

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