Shepherd’s Pie Twice Baked Potatoes

Craving comfort food with a twist? Shepherd’s Pie Twice-Baked Potatoes are here to satisfy! Imagine fluffy mashed potatoes covering a hearty shepherd’s pie filling – that’s the magic of this irresistible dish. It’s perfect for a cozy weeknight dinner or a potluck. This dish is sure to impress.

This recipe combines the classic flavors of shepherd’s pie—ground lamb (or beef), veggies, and rich gravy—with the comforting goodness of twice-baked potatoes. It’s easier to make than you think, and leftovers are a delicious bonus. Get ready to elevate your shepherd’s pie game and discover the ultimate comfort food fusion—Shepherd’s Pie Twice-Baked Potatoes!

Jump to:

• Why You’ll Want to Make Shepherd’s Pie Twice Baked Potatoes
• Ingredients – Here’s What You’ll Need to Make Shepherd’s Pie Twice Baked Potatoes
• Preparing and Baking the Potatoes
• To Make the Filling
• To Make the Mashed Potatoes
• To Finish the Shepherd’s Pie Twice Baked Potatoes
• Frequently Asked Questions
• Recipe Tips and Tricks
• Other Great Irish Recipes
• Recipe

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

• Russet Potatoes: They have a thick skin that holds its shape beautifully during baking and filling, while the scooped-out potato flesh becomes the base for your creamy mashed potato topping.

• Ground Lamb: The traditional choice for Shepherd’s Pie lamb offers a richer, gamier flavor compared to beef. However, you can substitute ground beef or ground turkey, depending on your preference.

• Frozen Peas & Carrots: The peas’ sweetness and the carrots’ earthy flavor complement the savory meat and rich gravy, adding a touch of brightness and texture. Using frozen vegetables that are pre-washed, chopped, and blanched will save you valuable prep time in the kitchen.

• Onion: Sautéed with the ground meat, adds a layer of sweetness and caramelized richness that forms the foundation for the entire filling.

• Garlic Cloves: Add a complex layer of savory goodness to the shepherd’s pie filling. The garlic blends beautifully with the meat, vegetables, and gravy, creating a harmonious and well-rounded taste profile.

• Tomato Paste: When cooked, tomato paste takes on a complex, almost caramelized taste that complements the savory meat and gravy. This adds a layer of richness and depth to the shepherd’s pie filling that goes beyond the simple tomato flavor.

• Guinness Extra Stout Beer: For those seeking an authentic Irish twist, Guinness is a must-have. It adds a touch of tradition to the dish by connecting it to its Irish shepherd’s pie roots. The Guinness adds a rich, malty flavor with hints of coffee and chocolate that complements the savory meat and vegetables beautifully

• Low-Sodium Beef Broth: Provides a rich, savory base for your shepherd’s pie filling. It adds depth and complexity, mimicking the taste of traditional broth without the high sodium content.

• Fresh Thyme: It beautifully complements the savory meat, the sweetness of the vegetables, and the richness of the gravy, creating a harmonious and well-rounded flavor profile.

• Worcestershire Sauce: Just a little bit adds layers of flavor that go beyond salty or savory. It has hints of sweet, sour, and tangy, creating a well-rounded taste profile that keeps your taste buds engaged.

• Canola Oil: The neutral taste allows the savory flavors of the sautéed meat, vegetables, and gravy to shine through. With a high smoke point, Canola oil helps the potatoes achieve a super crispy skin when brushed on the outside before baking.

• Kerrygold Dubliner and Kerrygold Reserve Cheddar Cheeses: By combining these two cheeses, you create a flavor profile with both sharp and creamy notes. This contrast adds a layer of complexity to the mashed potato topping.

• Half and Half Cream: Offers the perfect fat content (around 10-12%) to create luxuriously smooth mashed potatoes. It adds creaminess without making the potatoes overly heavy or greasy.

• Kerrygold Unsalted Butter: It’s made from the milk of grass-fed cows, which gives it a rich, creamy texture and a distinct flavor profile that surpasses ordinary butter.

• Scallions: Also known as green onions, they offer a delightful burst of fresh, oniony flavor that cuts through the richness of the mashed potatoes. They add a vibrant energy that awakens the palate and prevents the dish from becoming monotonous.

• Dijon Mustard: Offers a sharp, tangy flavor that cuts through the richness of the mashed potato topping.

• Kosher Salt and Freshly Ground Black Pepper: These simple elements, used properly, can transform your shepherd’s pie twice-baked potatoes into a flavorful and satisfying masterpiece.

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 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

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.

Shepherd’s Pie Twice Baked Potatoes offer a delicious and creative twist on the traditional shepherd’s pie. So ditch the ordinary and try Shepherd’s Pie Twice Baked Potatoes for a satisfying and flavorful meal that will tantalize your taste buds.

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.

Other Great Irish Recipes

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