Easy Shepherd’s Pie Twice-Baked Potato
I’ve always been a meat-and-potatoes kind of girl. With a dash of my Irish heritage, this easy recipe for shepherd’s pie twice-baked potatoes is right up my alley. It’s the ultimate comfort food—a hearty, flavorful take on twice-baked potatoes that’s as fun to make as it is to enjoy!
One of my favorite parts of this dish is the crispy potato skin. My dad always told me that all the potato’s nutrients were in its skin, but honestly, I just love the crunch! This recipe brings the satisfaction of shepherd’s pie and the fun of baked potatoes together for a real treat. My Easy Shepherd’s Pie Twice-Baked Potatoes recipe is warm and filling—perfect for a chilly night.
What Type of Meat is Used for Traditional Shepherd’s Pie?
A true shepherd’s pie is made with ground lamb. Shepherd’s pie purists would say that using ground beef makes it cottage pie. And while, yes, that’s technically true, I like ground beef because it’s readily available and just as delicious! Feel free to use whichever protein your family loves best—lamb is obviously great in this recipe too.
What Kind of Potatoes are Best for Twice-Baked Potatoes?
The key to a great twice-baked potato is using the right kind of spud. Russet potatoes are the best choice—they have a high starch content, which means they stay fluffy on the inside while they get crispy on the outside. Plus, their sturdy skins hold up well to all that filling!
Tips & Tricks for Making the Best Shepherd’s Pie Twice-Baked Potatoes
Want to take your baked potatoes to the next level? Here are a few simple tricks to make sure they come out perfect every time.
Choose russet potatoes that are all the same size.
When shopping, pick large potatoes that are all roughly the same size. This ensures they bake evenly and makes your portion sizes consistent—one seemingly small detail that makes a big difference for your guests!
Use a Piping Bag for the Mashed Potato Topping
Yes, this technique will make your dish gorgeous—but piping the mashed potatoes on top isn’t just for looks. It actually creates more crispy edges when they go under the broiler! I like to use a star tip to pipe a layer of mashed potatoes over the filling.
Use a taco holder to keep your potatoes upright in the oven.
Balancing stuffed potatoes on a baking sheet can be tricky, but here’s a little kitchen hack: Use a metal taco holder! Just place your hollowed-out potatoes in the holder, fill them with the shepherd’s pie mixture, and pipe on the mashed potatoes. It keeps them stable and makes transferring them in and out of the oven a breeze.
Can you make shepherd’s pie twice-baked potatoes ahead of time?
Absolutely! You can assemble your potatoes up to one day in advance and store them in the refrigerator. Once your potatoes are filled and topped with the mashed potatoes, cover them loosely with plastic wrap. When you're ready to bake them, just add 5 minutes to the cooking time.
Can you freeze shepherd’s pie twice-baked potatoes?
I personally would not recommend freezing these. They’re definitely best enjoyed fresh out of the oven. This recipe is everything you love about a cozy casserole, but in an individual, edible bowl. Whether you’re making them for a big family dinner or a quick weeknight meal, they’re sure to warm you up from the inside out!
More Stick-to-Your-Ribs Recipes Your Whole Family Will Love
Easy Shepherd’s Pie Twice-Baked Potato Recipe
Shepherd’s pie meets twice-baked potatoes in this cozy, flavor-packed dish! A crispy potato shell filled with a savory meat and veggie filling, topped with creamy mashed potatoes.
Ingredients
Instructions
- Using a fork, prick the potatoes all over. Brush them with 1 tablespoon of the melted butter. You can either bake or microwave the potatoes. To bake the potatoes, preheat your oven to 400 degrees, place the potatoes on a foil-line baking sheet and bake for approximately 1 hour or until a paring knife can be easily inserted into the potato. To microwave the potatoes, place them in a microwave safe container and cover loosely with plastic wrap. Microwave for approximately 20 minutes, turning the potatoes several times during the cooking process.
- If you are baking potatoes in the oven, keep the oven on at 400 degrees. If you have microwaved the potatoes, turn your oven on to 400 degrees now.
- Let the potatoes cool slightly. Using a sharp knife, cut a ¼-inch-thick slice out from the top of each potato. Carefully scoop out the potato flesh and place in a mixing bowl. Using a hand mixer, whip the potatoes with the milk, sour cream, 2 tablespoons of the melted butter, 1 teaspoon salt, and the nutmeg. Beat until fluffy and smooth, then fold in the chives or Italian parsley. Set aside while preparing the filling.
- In a large skillet, heat the olive oil on medium heat. Add the ground beef or ground turkey. Cook on medium heat, stirring now and then, until the meat is completely cooked. Using a slotted spoon, remove the cooked beef or turkey and place in a bowl. Wipe the pan clean with a paper towel.
- In the same pan, place the remaining 2 tablespoons of butter. Heat on medium, then add the carrot, onion, and garlic. Cook, stirring often, until the vegetables begin to soften (about 2 minutes). Sprinkle the flour over the vegetables and stir to coat.
- Add the cooked ground beef or lamb back into the pan with the vegetables. Add the Worcestershire sauce, tomato paste, and stock. Stir to combine. Heat on medium and cook until the sauce is reduced and thickened (about 4 to 5 minutes).
- Add the thyme or rosemary and the thawed peas.
- Fill the hollowed-out potatoes with the filling, and transfer the mashed potatoes in a pastry bag fitted with a star tip. Pipe mashed potatoes on top of each filled potato. I like to pipe one layer of mashed potatoes then go down the middle with additional piping of potatoes. Our family loves mashed potatoes, so I top them generously!
- Place the potatoes in a pan so they fit snugly—or use a metal taco holder if you opted for that! You don’t want them to fall over during baking. Bake for 15 minutes to heat through. Turn on your oven’s broiler and broil for 1 to 2 minutes to crisp the top of the potatoes.
Notes
Cooking Time
Baking the potatoes: 1 hour in oven or 20 minutes in microwave
Baking the filled potatoes: 15 to 18 minutes
