If you love shepherd’s pie and twice-baked potatoes, then get ready for the ultimate mash-up! These Twice-Baked Shepherd’s Pie Potatoes are loaded with a savory, meaty filling, creamy mashed potatoes, and a golden, cheesy topping. They’re hearty, comforting, and perfect for a cozy dinner or an impressive side dish. Trust me, once you try them, they’ll be on repeat in your kitchen!
Why You’ll Love Twice-Baked Shepherd’s Pie Potatoes
This recipe brings together the best of both worlds—fluffy baked potatoes and rich, flavorful shepherd’s pie filling—all in one bite!
Comforting & Hearty
A warm, satisfying dish that’s perfect for chilly nights or when you need a little extra comfort food.
Budget-Friendly
Made with simple, affordable ingredients like potatoes, ground beef, and veggies.
Meal-Prep Friendly
Bake the potatoes ahead of time and assemble them when you’re ready to eat.
Customizable
Swap the protein, add extra veggies, or make it dairy-free—there’s plenty of room to make it your own.
Kid-Approved
These fun, stuffed potatoes are a hit with kids and adults alike!
Ingredients in Twice-Baked Shepherd’s Pie Potatoes
These simple ingredients come together to create something truly special.
Russet Potatoes: The perfect base—fluffy on the inside, crispy on the outside.
Ground Beef (or Lamb): The classic shepherd’s pie protein, browned to perfection.
Onion & Garlic: Essential aromatics that add depth of flavor.
Carrots & Peas: Traditional veggies that bring sweetness and texture.
Butter & Cream: Makes the mashed potato topping extra rich and creamy.
Cheddar Cheese: Melts beautifully on top for a golden, bubbly finish.
Worcestershire Sauce: Adds a deep, savory umami kick.
Beef Broth: Keeps the filling moist and flavorful.
Salt & Pepper: Simple seasonings that bring everything together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through the simple steps to create these delicious stuffed potatoes:
Bake the Potatoes
Preheat your oven to 400°F. Scrub the russet potatoes, poke them with a fork, and bake directly on the oven rack for 45-50 minutes, or until tender.
Prepare the Filling
While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook until browned. Drain excess grease. Add onion, garlic, carrots, and peas; sauté until softened. Stir in Worcestershire sauce and beef broth, then simmer for a few minutes.
Scoop & Mash
Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides, leaving a thin shell. Mash the scooped potato with butter, cream, salt, and pepper until smooth.
Assemble the Potatoes
Fill each potato skin with a layer of shepherd’s pie meat filling, then top with the creamy mashed potatoes. Sprinkle with cheddar cheese.
Bake Again
Return the stuffed potatoes to the oven and bake at 375°F for 15-20 minutes, until the tops are golden and the cheese is melted.
Serve & Enjoy
Garnish with fresh parsley and serve hot. Enjoy these as a main dish or a hearty side!
Nutrition Facts
Servings: 4-6
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
How to Serve Twice-Baked Shepherd’s Pie Potatoes
These potatoes are a meal on their own, but they also pair well with:
Side Salad: A fresh, crisp salad balances the rich flavors.
Roasted Vegetables: Try roasted Brussels sprouts, asparagus, or green beans.
Garlic Bread: Because extra carbs are always a good idea.
Additional Tips
Make It Ahead
Bake the potatoes and prepare the filling in advance, then assemble and bake when ready to eat.
Dairy-Free Option
Swap butter and cream for plant-based alternatives, and use a dairy-free cheese.
Mix Up the Protein
Try ground turkey, chicken, or lentils for a different twist.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing Instructions
Freeze assembled (but unbaked) potatoes for up to 3 months. Bake from frozen at 375°F for about 30 minutes.
FAQ Section
Q1: Can I use sweet potatoes instead of russet potatoes?
A1: Absolutely! Sweet potatoes add a naturally sweet twist that pairs well with the savory filling.
Q2: Can I make these vegetarian?
A2: Yes! Use lentils or plant-based ground meat as a substitute.
Q3: What’s the best cheese for topping?
A3: Sharp cheddar is classic, but gouda or Parmesan also work well.
Q4: Can I make mini versions of this recipe?
A4: Yes! Use small potatoes to create bite-sized versions—great for appetizers.
Q5: How do I prevent the potato skins from tearing?
A5: Leave a thin layer of potato inside the skin when scooping, and handle them gently.
Q6: Can I add extra veggies?
A6: Of course! Mushrooms, bell peppers, or corn would all be great additions.
Q7: How do I get a crispy topping?
A7: Broil for the last 2-3 minutes to get a beautifully crispy, golden top.
Q8: What’s the best way to reheat leftovers?
A8: Reheat in the oven at 350°F for about 15 minutes or in the microwave for a quick fix.
Q9: Can I make this dish gluten-free?
A9: Yes! Just ensure that your Worcestershire sauce and broth are gluten-free.
Q10: Can I use leftover mashed potatoes?
A10: Definitely! If you have leftover mashed potatoes, simply use them as the topping.
Final Thoughts
Twice-Baked Shepherd’s Pie Potatoes are the ultimate comfort food crispy on the outside, creamy and meaty on the inside, and topped with gooey melted cheese. Whether you’re making them for a cozy family dinner or meal prepping for the week, they’re sure to be a hit. Give them a try, and let me know what you think!
Print
Twice-Baked Shepherd’s Pie Potatoes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
These Shepherd’s Pie Twice Baked Potatoes are the perfect comfort food! A delicious twist on classic shepherd’s pie, these stuffed potatoes are loaded with seasoned ground beef, mixed vegetables, and creamy mashed potatoes, then topped with melted cheese. A hearty and satisfying meal for dinner or meal prep!
Ingredients
- 4 large baking potatoes
- 1 pound ground lean hamburger
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 1/2 teaspoons thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 can (10 1/2 ounces) tomato soup
- 1 bag (16 ounces) frozen mixed vegetables
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 3 tablespoons milk
- 4 tablespoons butter
- 2 cups shredded cheese (mozzarella, cheddar, pepper jack, etc.)
Instructions
- Preheat oven to 350°F (175°C). Place potatoes on the oven rack and bake until tender, about 50-60 minutes. (For a quicker method, microwave the potatoes for 10 minutes, turning every 3 minutes, then bake for 30 minutes and check for doneness.)
- In a large skillet, cook the ground beef over medium heat for 4 minutes. Add the chopped onion and cook until the beef is no longer pink. Stir in the minced garlic and cook for 1 more minute.
- Add the thyme, ½ teaspoon salt, ¼ teaspoon pepper, and mixed vegetables. Stir to combine.
- In a small bowl, whisk the beef broth and flour together, then pour over the meat mixture. Cook until bubbly and thickened, about 10 minutes. Remove from heat and cover.
- When the potatoes are tender, remove them from the oven and cut in half lengthwise. Scoop out the insides, leaving a thin layer to maintain the shape of the potato shells.
- Turn the oven to broil at 400°F (200°C). Line a baking pan with foil.
- In a bowl, mash the scooped-out potato insides and mix in the butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper.
- Place the potato shells in the prepared pan. Fill each potato with the meat and vegetable mixture, then top with mashed potatoes and shredded cheese.
- Broil for 5-10 minutes, until the cheese is melted and slightly golden.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg