Shepherd’s Pie Twice-Baked Potatoes Recipe

3.5 27 21
Shepherd’s Pie Twice-Baked Potatoes Recipe
Shepherd’s Pie Twice-Baked Potatoes Recipe photo by Taste of Home
Publisher Photo

Shepherd’s Pie Twice-Baked Potatoes Recipe

Read Reviews
3.5 27 21
Publisher Photo
This recipe captures the best of two classics—baked potatoes and shepherd’s pie. Serve with a green salad, and satisfaction’s guaranteed even for those with the heartiest appetites.—Cyndy Gerken, Naples, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 1-3/4 hours Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1-3/4 hours Bake: 25 min.

Ingredients

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

Nutritional Facts

1 stuffed potato: 986 calories, 56g fat (32g saturated fat), 183mg cholesterol, 1066mg sodium, 86g carbohydrate (12g sugars, 11g fiber), 37g protein.

  • 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 teaspoon paprika
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon minced chives
  1. Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender.
  2. 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.
  3. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
  4. 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.
  5. 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.
Originally published as Shepherd’s Pie Twice-Baked Potatoes in Country Woman April/May 2011, p34

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Reviews forShepherd’s Pie Twice-Baked Potatoes

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paul.marie.93 User ID: 8943856 264995
Reviewed Apr. 22, 2017

"all these prople shooting there mouth off about calories,carbs ,maybe heart atacks, go eat some tufo baybe some tree bark and shut your pie hole go review something you maybe have tried once rather than complaining about whats in something because your some kind of health freek, go review something on the Kraft website idiots"

MY REVIEW
Bsmith5271 User ID: 7699254 117505
Reviewed Mar. 16, 2014

"First of all, this recipe is easy to lighten up and if you are watching carbs, calories or fat you already know how to do that without being rude and complaining. Substitute either ground turkey, ground chicken or 97% ground sirloin, use chicken or beef stock rather than butter and cream, use reduced fat cheese. Sounds pretty simple to me, but, no, some would rather complain than use their heads for something other than a hat rack.

Secondly, it is a great recipe and I thoroughly enjoyed it after I lightened it up on my own without complaining about it."

MY REVIEW
Marilii User ID: 7283362 184539
Reviewed Mar. 12, 2014

"Looks awesome! Why does anyone think this has too many ingredients? Onions, garlic, peppers, a dash of this and that, a veggie, some cooked meat. Voila! Done. Not much different from making a casserole of Shepherd's pie. Many recipes "read" complicated but then you find out they really aren't.

If you want low-cal or low-fat, or low-sodium, you know what to do to make it so. Just do it and quit complaining about the base recipe, for that's what this is. It's a base recipe, a starting point. ALL recipes are subject to tweaking. Nothing is written in stone.
As for beef vs. lamb, here in the USA on the east coast we happen to use beef. I grew up with the beef dish being called Shepherd's pie. I am sure in England, Scotland, etc., it is called something different. Frankly, you can call it whatever you like as long as I get to have some! :-) I think it is a wonderful meal any way you make it!"

MY REVIEW
pretzeld User ID: 5747609 212538
Reviewed Mar. 11, 2014

"TarryStowitts, why would you trash a recipe with only 1 star when you never even bothered to make it? If it has too many ingredients for you, use a different recipe instead of rating it as if it was terrible, when it was really quite tasty. Not everyone is too lazy to measure out a few extra ingredients. Shame on you for being so miserable."

MY REVIEW
USA_Brit User ID: 1530631 150363
Reviewed Mar. 11, 2014

"I'm looking at peoples reviews. You can get LOW FAT ingredients. My only complaint is that SHEPherds pie is SHEEP i.e. Lamb. Cottage pie uses beef. Sorry Don't mean to be rude."

MY REVIEW
TarryStowitts User ID: 3167005 195021
Reviewed Mar. 11, 2014

"To many ingredients for the average person to bother with...simple and tasty is better in my opinion. I would not consider this at all"

MY REVIEW
cdhall2448 User ID: 1051411 178199
Reviewed Mar. 5, 2013

"As with any recipe that looks yummy to me, I tweaked this to make it healthier but still tasty! Any one that's half a cook would know how. Too bad there are some lousy cooks that didn't so gave this a bad rating!:("

MY REVIEW
mtgirlkrissy User ID: 7081289 111664
Reviewed Feb. 27, 2013

"I can not believe how rude people think its ok to be when it's on the Internet and not to someone's face. If you don't want to make it, then don't. Why comment at all?"

MY REVIEW
ilka896 User ID: 6549264 133035
Reviewed Mar. 19, 2012

"It was very good. I put my own little twist in the meat, just my own spices that I like and it was very good."

MY REVIEW
Taximommy58 User ID: 1605418 195148
Reviewed Mar. 12, 2012

"I just read this recipe and realized that I have ground lamb in the freezer (from a local organic producer) and can't wait to try this! I may use lighter versions of some ingredients and fresh veggies instead of frozen, but his sounds delish! And again, it is the main meal, not a side dish."

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