Shepherd’s Pie Twice-Baked Potatoes

Total Time

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


6 servings

Updated: Feb. 13, 2024
This recipe features the best of two classics—baked potatoes and shepherd’s pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. —Cyndy Gerken, Naples, Florida


  • 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


  1. Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour.
  2. In a large skillet, cook and crumble the beef with 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 potatoes are cool enough to handle, cut a thin slice off the top of each and discard tops. 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 1 teaspoon paprika.
  5. 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.

Can you freeze Shepherd’s Pie Twice-Baked Potatoes?

Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

Nutrition Facts

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