Shepherd’s Pie Twice-Baked Potato

Looking for a warm, hearty “meat and potatoes” meal during the cozy season? Try this unique twist on shepherd’s pie, a staple of British cuisine. By using the hollowed-out potato skins, you skip the peeling process and create personal-sized servings. It’s a win-win!

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Ingredients

for 4 servings

Potatoes

• 4 russet potatoes, scrubbed clean and patted dry

• 1 tbsp. olive oil

• 3 tbsp. unsalted butter, melted

• ¼ cup heavy cream

• ½ cup cheddar cheese, shredded

• ¼ cup fresh chives, for topping

• Salt and pepper

Meat Filling

• 1 tbsp. olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 lb. ground lamb (or ground beef)

• 2 tsp. Worcestershire sauce

• 1 tbsp. tomato paste

• ½ cup beef stock

• 1 can of carrots, drained

• 1 can peas, drained

• Salt and pepper

Preparation

1. Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F.

2. Poke your potatoes with a fork a few times on each side, then brush with olive oil and sprinkle with salt. Place the potatoes on a baking sheet.

3. Bake potatoes on the center rack for 45-50 minutes, until soft. Remove them from the oven and let them sit until cool enough to handle. Lower the oven temperature to 350°F.

4. While the potatoes are cooking, prepare the meat filling: Heat olive oil in a skillet over medium heat. Sauté onions until translucent. Add garlic and cook for a few minutes more.

5. Add the ground meat to the center of the pan and break up with a spatula. Cook for a few minutes until mostly browned. Add salt and pepper.

6. Add tomato paste and Worcestershire sauce and stir to combine.

7. When the meat is fully cooked through, add beef stock, carrots, and peas. Simmer for 3-5 minutes, until most of the liquid has evaporated. Season with salt and pepper to taste. Remove from heat.

8. Once the potatoes are cool enough to handle, cut in half lengthwise. Scoop out most of the flesh into a mixing bowl, taking care not to tear the skin. Set potato skins aside.

9. Add melted butter, heavy cream, salt, and pepper into the mixing bowl. Using an electric hand mixer, mix on low speed until the potatoes are light and fluffy. Add cheddar cheese and mix on low until incorporated.

10. Scoop about ¼ cup of meat filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling to cover.

11. Bake the potatoes on the center rack for 10-15 minutes.

12. Transfer the potatoes to the top rack and broil for 1-2 minutes to brown the edges. Pay attention and remove the potatoes quickly so they don’t burn.

13. Top potatoes with chives and serve warm.

14. Enjoy!

Recipe provided by Tasty.