Best 4 Shepherds Pie Twice Baked Potatoes Recipes

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**Shepherd's Pie Twice-Baked Potatoes: A Hearty and Flavorful Comfort Food Twist**

Indulge in a delightful culinary journey with our irresistible Shepherd's Pie Twice-Baked Potatoes recipe. This innovative dish combines the classic flavors of shepherd's pie with the comforting goodness of twice-baked potatoes, resulting in a satisfying and delectable meal.

Our recipe features a flavorful filling made from ground beef, mixed vegetables, and a rich, savory sauce, all nestled inside tender and fluffy twice-baked potatoes. The combination of textures and tastes creates a harmonious symphony in every bite.

But that's not all! We also offer two additional variations to tantalize your taste buds. The Vegetarian Shepherd's Pie Twice-Baked Potatoes cater to plant-based preferences, using hearty lentils and a medley of vegetables to create a protein-packed and flavorful filling.

And for those who enjoy a touch of Mexican flair, our Mexican Shepherd's Pie Twice-Baked Potatoes are a must-try. This version incorporates zesty taco seasoning, colorful bell peppers, and a blend of Mexican cheese for a fiesta in your mouth.

Whether you're a fan of classic shepherd's pie, a vegetarian seeking a hearty meal, or a lover of Mexican flavors, our Shepherd's Pie Twice-Baked Potatoes recipes have something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY



Shepherd's Pie Twice-Baked Potato Recipe by Tasty image

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.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h18m

Yield 4 servings

Number Of Ingredients 19

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, warm
½ teaspoon freshly ground black pepper, plus more to taste
½ cup shredded cheddar cheese
¼ cup fresh chives, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlics, minced
1 lb ground beef, 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
1 can carrot, drained
1 can peas, drained

Steps:

  • Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Top the potatoes with the chives and serve warm
  • Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams

SHEPHERD'S PIE TWICE-BAKED POTATOES



Shepherd's Pie Twice-Baked Potatoes image

This recipe features the best of two classics-baked potatoes and shepherd's pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 26

6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced chives
TOPPINGS:
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon paprika

Steps:

  • Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

Nutrition Facts : Calories 986 calories, Fat 56g fat (32g saturated fat), Cholesterol 183mg cholesterol, Sodium 1066mg sodium, Carbohydrate 86g carbohydrate (12g sugars, Fiber 11g fiber), Protein 37g protein.

COTTAGE PIE BAKED POTATOES



Cottage Pie Baked Potatoes image

This family-friendly dish turns cottage pie on its head. Instead of capping the saucy mixture of simmered meat and vegetables with mashed potatoes, the filling becomes the topper for baked potato boats.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 russet potatoes (about 8 ounces each)
5 tablespoons unsalted butter
3 cloves garlic, sliced
1/2 onion, chopped
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
12 ounces ground beef
1 cup low-sodium beef broth
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 cup frozen peas and carrots, thawed
1 cup shredded Colby Jack (about 4 ounces)

Steps:

  • Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
  • Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
  • Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.

Nutrition Facts : Calories 650, Fat 36 grams, SaturatedFat 20 grams, Cholesterol 122 milligrams, Sodium 842 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 29 grams, Sugar 5 grams

SHEPHERD'S PIE TWICE-BAKED POTATOES



Shepherd's Pie Twice-Baked Potatoes image

I usually double this recipe, then individually wrap and freeze the extras for when the boys are working odd hours. Recipe is from Taste of Home.

Provided by Pinay0618

Categories     Potato

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 25

6 large russet potatoes
2 tablespoons olive oil
1 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 (16 ounce) package frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
2 tablespoons minced chives
1 teaspoon paprika
1/2 cup shredded cheddar cheese
1 tablespoon minced chives

Steps:

  • Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender.
  • In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.
  • When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
  • In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.
  • Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives.

Nutrition Facts : Calories 917.9, Fat 52, SaturatedFat 27.3, Cholesterol 158.2, Sodium 634.6, Carbohydrate 84.5, Fiber 13.1, Sugar 6.8, Protein 32.5

Tips:

  • Use a variety of vegetables in your shepherd's pie. This will add flavor and nutrients.
  • Don't be afraid to experiment with different types of meat. Ground beef is a classic, but you could also use lamb, pork, or turkey.
  • Make sure your mashed potatoes are creamy and smooth. This will help them hold their shape when you bake them.
  • Use a good quality cheddar cheese. This will make a big difference in the flavor of your shepherd's pie.
  • Bake the shepherd's pie until it is golden brown and bubbly. This will ensure that it is cooked through.

Conclusion:

Shepherd's pie is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a shepherd's pie that will be a hit with your family and friends.

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