Shepherd’s Pie is a classic, and turning it into a twice-baked potato is a fun, flavorful way to celebrate St. Patrick’s Day. This savory recipe combines seasoned ground beef (or lamb), creamy mashed potato, mixed vegetables and melted cheddar for a family-friendly dish everyone will enjoy. Follow the steps below to make Shepard’s Pie Twice Baked Potatoes and bring a taste of Ireland to your table.
🗒 More Delicious Recipes
Try other twice-baked potato variations or shepherd’s pie recipes for more family-friendly options and weeknight inspiration.
👝 How to Store Leftovers
Store cooled leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in the oven at 350°F until warmed through to preserve texture and melted cheese.
🤔 Common Questions
Colby Jack, Monterey Jack, or a mild mozzarella work well if you prefer a different flavor or milder melt.
Yes — sweet potatoes make a tasty alternative. Adjust sweetness with savory seasonings and consider reducing any added sugar in your seasoning blend.
Video
@melissajorealrecipes Shepard’s Pie in a twice-baked potato. Overview of ingredients and method: bake potatoes, season and brown the meat with aromatics and spices, add tomato paste and flour, deglaze with beef broth, stir in frozen veggies until creamy, mash potato flesh with butter, milk and sour cream, fill potato skins with meat, top with mashed potato and cheddar, then bake until the cheese melts.
Shepard’s Pie Twice Baked Potatoes
Melissa Jo
Pin Recipe
Ingredients
- 7 potatoes
- 1.25 lbs ground beef or lamb
- 8 oz frozen mixed vegetables
- 5–6 oz shredded cheddar cheese
- 1 small onion, chopped
- 4–5 cloves garlic, chopped
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 tbsp olive oil
- 1 tsp thyme
- 1/2 tsp crushed red pepper
- 2 tsp complete seasoning (such as Badia)
- 1 tsp all-purpose seasoning (any blend)
- 1/2 stick butter (4 tbsp)
- 1/2 cup milk
- 1/2 cup sour cream
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F. Scrub and dry the potatoes, rub them with oil, prick each a few times with a fork, and bake for about 1 hour until tender.
- Place the ground beef in a bowl and season with thyme, crushed red pepper, all-purpose seasoning and complete seasoning. Add the chopped onion and garlic, mix, and let sit for 15 minutes.
- Heat olive oil in a pan, add the meat mixture and brown until no pink remains. Move meat to the edges of the pan and add the tomato paste to the center; cook briefly then stir to combine.
- Sprinkle the flour over the meat and stir continuously for 3–5 minutes to remove the raw flour taste. Add beef broth and bring to a boil, then reduce to a simmer for 5 minutes.
- Stir in the frozen vegetables and simmer another 5 minutes, or until the mixture is creamy (not watery). Adjust seasoning if needed.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out most of the flesh into a large bowl, leaving enough so the skins hold their shape. Arrange potato skins in a greased baking dish or on a rack.
- Mash the scooped potato with butter, milk and sour cream. Season with salt and pepper to taste.
- Assemble: spoon the meat mixture into each potato shell, pile mashed potato on top, and sprinkle with shredded cheddar (don’t be afraid to heap it high).
- Bake at 350°F for 15–20 minutes, until the cheese is melted and everything is heated through. Serve warm and enjoy.
Nutrition
Carbohydrates: 56 g
Protein: 31 g
Fat: 34 g (Saturated Fat: 15 g)
Sodium: 534 mg
Potassium: 1583 mg
Fiber: 8 g
Sugar: 5 g
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