Shepherd’s Pie Twice-Baked Potatoes
Total TimePrep: 1-3/4 hours Bake: 25 min.
- 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
- 1/2 cup shredded cheddar cheese
- 1 tablespoon minced chives
- 1 teaspoon paprika
- 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 potatoes in plastic wrap and freeze. To use, partially thaw in refrigerator overnight. Bake as directed adding additional time until heated through.
Nutrition Facts1 stuffed potato: 986 calories, 56g fat (32g saturated fat), 183mg cholesterol, 1066mg sodium, 86g carbohydrate (12g sugars, 11g fiber), 37g protein.
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Jun 30, 2020
I’m giving this recipe 5 stars because it looks delicious. Plus it’s basically Shepherds pie without the crust so it would be easier for me to make. I’m going to give it a try for sure.
Jun 29, 2020
This recipe sounds great! Yes, it does look pretty high in calories and fat; however, if I decide to make this, I'm not going to use low-fat this and low-fat that. I'll make it as is and adjust the rest of my daily calories accordingly. Rather than stuff potatoes with the mixture, I would be inclined to make this as a regular shepherd's pie. But I've been on a quest for a really good-tasting shepherd's pie, and I have a feeling this just might be it! I have every confidence that it is worth the work and the calories!
Jun 23, 2020
I was a little skeptical about this recipe it sounded very complicated but I dove in and made it anyway!! Turns out it was pretty easy and rewardingly DELICIOUS ?? Give these babies a whirl ??
May 31, 2020
Hi JeanneGMinnesota The seasoning is dry like Montreal, in fact that is what I used. You remove from foil before baking, be sure they are sitting up straight so the filling doesn’t leak out. I sometimes prop it up with the leftover foil, if it appears to be a bit of a ‘flopper’ and is resisting sitting up straight. I would love to hear how you like them after you try them!
May 30, 2020
I have 6 of these in the freezer. My taste-testing was only of a little leftover filling and mashed potatoes. I'm looking forward to eating the real thing. We've had a lot of rich meals lately, so I lightened up the mashed topping by using milk and yogurt. The sample tasted good. I have two questions: 1) Is "steak seasoning" a dry spice combination such as McCormick Montreal Steak Seasoning, or a condiment such as A1 or Heinz 57 sauce? 2) When I'm ready to bake these, do I remove them from their foil wrapping?
May 28, 2020
I did make this and it was super easy no matter how many ingredients it has. I mean I use just as many making regular Shepard's Pie. The only thing I recommend is to make sure the potatoes are completely soft after cooking so its easier to get them out of their skin. but overall awesome recipe
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
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.
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!
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.