Shepherd's Pie Twice Baked Potatoes

Craving the ultimate comfort food fusion? Dive into our irresistible Shepherd's Pie Twice Baked Potatoes recipe! This hearty dish masterfully combines rich, savory ground lamb (or beef) and vegetables with fluffy, cheesy mashed potatoes, all nestled in a perfectly baked potato shell. Discover how to elevate your classic comfort food game with this easy-to-follow recipe that's perfect for cozy weeknights, potlucks, or even your St. Patrick's Day celebration.

Why You'll Want to Make Shepherd's Pie Twice Baked Potatoes

• Familiar Flavors, Elevated Experience: Love shepherd's pie? This recipe takes those delicious flavors and textures you know and love and puts them in a fun, handheld package. It's a fresh take on a classic comfort food.

• Less Messy than Traditional Shepherd's Pie: No need for separate serving dishes! This recipe keeps everything neatly contained within the potato skin, reducing mess and making cleanup easier.

• Easier Than Traditional Shepherd's Pie: While classic shepherd's pie requires separate preparation of the filling and mashed potatoes, these twice-baked potatoes streamline the process. You just use the scooped-out potato flesh to make the creamy mashed potato topping, reducing steps and dishes.

• Customizable and Fun: Feel free to experiment with your fillings! Don't love lamb? Use ground beef or ground turkey, or try a vegetarian lentil version. You can also add your favorite vegetables to the mix for a personalized touch.

• Impressive Leftovers: These twice-baked potatoes hold up well in the fridge, making them perfect for meal prep or leftovers. They reheat beautifully for a satisfying lunch or quick dinner.

Ingredients - Here's What You'll Need to Make Shepherd's Pie Twice Baked Potatoes

Preparing and Baking the Potatoes

1. Preheat the oven to 400°F. Wash and scrub the potatoes clean, then pat them dry. Place the potatoes on a flat surface and prick them all over with a fork.

2. Then, rub each potato all over with half of the canola oil.

3. Line a half-sheet pan with aluminum foil, place an oven-proof rack inside of the pan and lay the potatoes in a single layer on top of the rack. Sprinkle each potato with a pinch or two of Kosher salt and rub the salt to cover each potato evenly. Bake in the preheated oven for one hour. Remove from the oven and allow the potatoes to cool while you make the filling. Reduce the oven temperature to 375°F.

To Make the Shepherd's Pie Filling

1. Place a large skillet over medium heat and add the remaining canola oil. Allow the oil to get hot for a few minutes, and then add the ground lamb, breaking it apart with a wooden spoon.

2. Add the chopped onion and begin mixing it with the ground lamb.

3. Then, add the minced garlic and stir it into the meat and onion mixture.

4. Continue stirring the mixture for 5-6 minutes, until the meat has browned and no pink remains. Then, quickly drain the fat off the meat mixture in a colander set in your sink. Return the meat to the pan, and place it back on the stove.

5. Then, add Kosher salt, freshly ground black pepper, freshly minced thyme, and tomato paste. Stir the mixture until the tomato paste is evenly distributed throughout.

6. Next, add the Worcestershire sauce and Guinness Extra Stout beer. Stir everything together and bring to a simmer.

7. Add the frozen peas and carrots and allow the mixture to simmer for 2-3 minutes until the vegetables are tender and most of the liquid has been absorbed.

8. Then, add the low-sodium beef broth and let the mixture simmer for 4-5 more minutes, stirring occasionally. Remove from the heat and set aside while you prepare the mashed potatoes.

To Make the Mashed Potatoes for the Topping

1. When the potatoes are cool enough to handle, slice a thin layer off the top of each one. Remove the skin from the tops, place the pulp in a large bowl, and discard the skin.

2. Then, using a spoon, scoop the pulp out of each potato, leaving about ½-inch rim inside the potato. Place the scooped pulp into the bowl with the pulp from the tops. Return the scooped out potatoes to the wire rack inside the sheet pan.

3. Then, place the pulp into a potato ricer and process it in batches into a larger bowl.

4. Cube the room-temperature Kerrygold unsalted butter and add it to the bowl. Using an electric hand mixer, beat the butter into the potatoes until the mixture is well combined.

5. Next, add the half & half cream and Dijon mustard, beating well after the addition so that everything is well combined.

6. Add the Kerrygold Dubliner cheese, Kerrygold Reserve Cheddar cheese, chopped scallions, and a couple of pinches of salt and pepper to taste.

7. Then beat the mixture together until it's fluffy and creamy.

To Finish the Shepherd's Pie Twice Baked Potatoes

1. Using a large spoon, or ladle, fill the scooped out potatoes with the meat mixture so that it's just shy of being level with the top of the potato.

2. Place the mashed potato mixture into a large piping bag fitted with a large star tip and pipe the potatoes in a zig-zag pattern on top of the meat mixture. While you're piping, make sure to cover the entire opening of the potato, with a little bit hanging over the sides. The reason is that the filling will get really hot in the oven and can potentially bubble out of the potato.

3. Bake in a 375°F oven for 20-30 minutes, until the tops of the potatoes are golden brown. Allow them to cool for about 10 minutes before serving.

4. Top with a sprinkling of minced scallions or fresh thyme and serve with a nice side salad and some Irish Guinness Brown Soda Bread.

Our Shepherd's Pie Twice Baked Potatoes offer the best of both worlds – the heartwarming flavors of traditional shepherd's pie with the comforting embrace of twice-baked potatoes. Whether you made it ahead for an easy dinner or froze some for later, this delicious recipe is sure to become a family favorite

Frequently Asked Questions

Recipe Tips and Tricks

• Don't Overbake: When baking the potatoes initially, aim for a fork-tender interior but not mushy. Overly soft potatoes will be difficult to handle and won't crisp up as well when baked again.

• Let Them Cool Completely: Allow the baked potatoes to cool completely before scooping out the flesh. This prevents the edges from becoming crumbly and allows for easier handling.

• Use Warm Ingredients: For the smoothest texture, ensure your butter, milk/cream, and cheeses are room temperature before incorporating them with the warm potatoes. Cold ingredients can make the potatoes lumpy.

• Fill Generously: Don't be shy with the filling! Aim to fill the potato shells generously, but leave a little room at the top to prevent overflowing during baking.

• Leftover Love: Leftover Shepherd's Pie Twice Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F until warmed through.