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Shepherds Pie Twice Baked Potatoes
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5 from 7 votes

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 embracing 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 that's sure to impress.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner, Main Course, Side Dish, St. Patrick's Day
Cuisine: American, Irish
Servings: 6
Calories: 891kcal
Author: Susan Ensley

Equipment

  • Potato Ricer
  • half-sheet pan
  • Wire Rack for Half Sheet Pan
  • Large Piping Bag
  • Large Star Piping Tip
  • aluminum foil
  • Electric hand mixer
  • large kitchen knife
  • cutting board
  • Large Skillet

Ingredients

  • 6 large Russet Baking Potatoes
  • 4 tbs Canola Oil (or another neutral oil) divided
  • 1 lb Ground Lamb or beef
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tsp Kosher Salt divided
  • ¼ tsp Black Pepper freshly ground
  • 1 tsp Fresh Thyme minced
  • 3 tbs Tomato Paste
  • 15 oz Frozen Peas and Carrots
  • 1 tbs Worcestershire Sauce
  • 1 c Guinness Extra Stout Beer
  • 1 c Low-Sodium Beef Broth
  • ½ c Kerrygold Unsalted Butter room temperature, cubed
  • c Half & Half Cream room temperature
  • 1 tbs Dijon Mustard
  • 3 Scallions finely chopped, divided
  • 1 ½ oz Kerrygold Dubliner Cheese room temperature
  • 1 ½ oz Kerrygold Reserve Cheddar Cheese room temperature
  • Salt and Pepper to taste

Instructions

Preparing and Baking the Potatoes

  • Preheat the oven to 400°F. Line a half-sheet pan with aluminum foil and place an oven-proof rack inside of the pan.
  • Wash and scrub the potatoes clean, then pat them dry. Place them on a flat surface and prick them all over with a fork. Rub each potato all over with half of the canola oil. Place the potatoes in a single layer on top of the rack in the prepared pan. Sprinkle each potato with a couple of pinches of the Kosher salt, then rub the salt to cover each potato evenly. Bake in the oven for one hour. Remove from the oven and allow them to cool while you make the filling.
  • Reduce the oven temperature to 375°F.

To Make the Filling

  • Place a large skillet over medium heat and add the remaining canola oil. Allow it to get hot for a few minutes, add the ground lamb, and use a wooden spoon to break it apart. Add the chopped onion and begin mixing it with the ground lamb. Then, add the minced garlic and stir it into the meat and onion mixture.
  • 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.
  • Add the ½ tsp Kosher salt, freshly ground black pepper, freshly minced thyme, and tomato paste. Stir the mixture until the tomato paste is evenly distributed throughout.
  • Next, add the Worcestershire sauce and Guinness Extra Stout beer and stir everything together. Bring the mixture to a simmer and add the frozen peas and carrots. Allow it to simmer for 2-3 minutes until the vegetables are tender and most of the liquid has been absorbed.
  • 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 are preparing the potatoes.

To Make the Mashed Potatoes

  • 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.
  • 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.
  • Place the pulp into a potato ricer and process it in batches into a larger bowl. Add the cubed room temperature Kerrygold unsalted butter and beat the butter into potatoes with an electric hand mixer until it's well combined. Then, add the half & half cream and Dijon mustard, beating well after the addition so that everything is well combined.
  • Add the Kerrygold Dubliner cheese, Kerrygold Reserve Cheddar cheese, chopped scallions, and couple of pinches of salt and pepper to taste. Then beat the mixture together until it's fluffy and creamy.

To Finish the Shepherd's Pie Twice Baked Potatoes

  • 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.
  • 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 side because the filling will get really hot in the oven and can bubble out of the potato.
  • 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. Garnish with a sprinkle of minced scallions or fresh thyme.
  • Yield 6 servings

Nutrition

Calories: 891kcal | Carbohydrates: 82g | Protein: 30g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 888mg | Potassium: 2136mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7631IU | Vitamin C: 35mg | Calcium: 267mg | Iron: 6mg