[X]

Home > Recipes > Shepherd’s Pie Twice-Baked Potatoes

Shepherd’s Pie Twice-Baked Potatoes Recipe

Shepherd’s Pie Twice-Baked Potatoes Recipe photo by Taste of Home

Read reviews (21)

Rate recipe

This spin on stuffed potatoes makes for a filling meal. Serve with a green salad alongside it, and satisfaction is guaranteed even for hearty appetites.—Cyndy Gerken, Naples, Florida

This recipe is:

Contest Winning

[X]

Rate Shepherd’s Pie Twice-Baked Potatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Shepherd’s Pie Twice-Baked Potatoes Recipe

Prep: 1-3/4 hours Bake: 25 min.

Yield: 6 Servings

105 25 130

Ingredients

6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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 teaspoon paprika
1/2 cup shredded cheddar cheese
1 tablespoon minced chives

Directions

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. Yield: 6 servings.

Nutritional Facts 1 stuffed potato equals 986 calories, 56 g fat (32 g saturated fat), 183 mg cholesterol, 1,066 mg sodium, 86 g carbohydrate, 11 g fiber, 37 g protein.

Originally published as Shepherd’s Pie Twice-Baked Potatoes in Country Woman April/May 2011, p34

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Shepherd’s Pie Twice-Baked Potatoes

Shepherd’s Pie Twice-Baked Potatoes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-20) of 21 reviews

Sort Reviews:

Reviewed on Mar. 09, 2012 by DeltaJoy

Looking at the calorie count I would NOT make this recipe. Smarten it up and I'll try it.

Reviewed on Mar. 08, 2012 by cbessonen

I was really excited when I saw this was a recipe for Shepherd's Pie. Unfortunately, it turned out to be COTTAGE pie. Shepherd's pie is made with lamb (thus the name) while cottage pie is made with ground beef. Still tasty. Maybe I'll try it with ground lamb next time.

Reviewed on Mar. 08, 2012 by rosiecooks

This is a Rx for a heart attack in a plate!

Reviewed on Mar. 08, 2012 by Aindia

Not made it, but it sounds good! The calories are high yes, but I'm sure you can substitute low fat milk for the heavy cream, use margarine instead of butter, low fat/low cal sour cream and reduce the amount of cheese. I may have to try this now :D

Reviewed on Mar. 08, 2012 by EDoreenM

This sounded really good, but when I looked at the nutrition information I almost had a heart attack! This is definitely is a recipe that needs to be made over by TOH!

Reviewed on Mar. 08, 2012 by pat robertson

The list of ingredients is intimidating! The calorie count is 2/3 of what I eat in a day. I made one recipe with all ingredients & no substitutions & my non picky husband said not to bother with it again

Reviewed on Mar. 08, 2012 by dianeivie

This sounds really good, but @ 936 calories per potatoe?? Won't consider it.

Reviewed on Mar. 08, 2012 by tjkp10

it need to cut down on the carb and omg the calorie is high. it could cut in half.

Reviewed on Mar. 08, 2012 by dovecanyon

Instead of mashing the potato pulp I left it "chunky" and lightly tossed it with the butter, then gently mixed it into the meat mixture, omitting the cream and sour cream. I then used this to stuff the potato shells, topping with cheese as per the recipe. It was very good.

Reviewed on May. 24, 2011 by olga00_2001

When dinner time came I was too busy to make the twice-baked potatos, so I just made mashed instead, transferred the meat mix to a casserole dish and topped with potatos and cheese. This is my favorite combo of spices for a sheperd's pie.

View all >