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Shepherds Pie Twice Baked: A Comfort Food Delight

Shepherds Pie Twice Baked
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Shepherd’s Pie Twice-Baked Potatoes combine savory ground beef, tender vegetables, and creamy mashed potatoes stuffed into crispy potato skins and baked until golden.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • Salt, to taste
  • 1 pound (450 g) ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (150 g) frozen mixed vegetables (peas and carrots)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (120 ml) beef broth
  • ½ cup (120 ml) milk
  • ¼ cup (60 g) unsalted butter
  • ½ cup (60 g) shredded cheddar cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt. Bake 45–60 minutes until fork-tender. Cool slightly.
  2. Brown ground beef in a skillet. Add onion and cook until soft. Stir in garlic, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Add beef broth and vegetables. Simmer 5–7 minutes until thickened.
  3. Slice potatoes in half and scoop out flesh, leaving a thin border. Mash with butter, milk, cheddar, salt, and pepper until smooth.
  4. Spoon meat mixture into potato skins, then top with mashed potatoes. Mound slightly.
  5. Bake at 375°F (190°C) for 15–20 minutes until heated through and lightly golden.
  6. Let rest briefly before serving.

Notes

    Nutrition

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