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

Shepherd’s Pie Twice-Baked Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1-3/4 hours Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 1-3/4 hours Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 6 large russet potatoes
  • 2 tablespoons olive oil
  • 1 pound ground turkey or beef
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  • 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

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.

Directions

  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

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.

Reviews for Shepherd’s Pie Twice-Baked Potatoes

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (6)
3 Star
 (3)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
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
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
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
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
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

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