Twice Baked Shepherd’s Pie Potatoes

Wash and scrub the russet potatoes, then toss them in olive oil and salt.

Place the potatoes in a 400°F oven for about 1 hour to 1 hour and 10 minutes until tender.

In a pan, cook 1 pound of ground beef until browned.

Add chopped onion and minced garlic to the pan with the ground beef and cook until softened.

Stir in 1 can of tomato sauce, 1 cup of beef broth, and Worcestershire sauce.

Season the mixture with salt, pepper, parsley, and thyme, then let it simmer for about 5 minutes until thickened.

Add a mixture of frozen corn, peas, and diced carrots to the beef mixture and stir to combine.

Once the potatoes are done baking, cut them in half and scoop out the insides, keeping the skins intact.

Mash the potato insides with hot cream and hot butter until fluffy.

Mix in cheese to the mashed potatoes.

Fill the potato skins with the beef mixture, then top with the mashed potatoes.

Use a fork to create lines on top of the mashed potatoes for decoration.

Place the filled potatoes back in the oven for about 15 minutes to heat through.

Optionally, broil the potatoes to melt the cheese and create a golden top.

Garnish with chopped green onions before serving.

Equipment Needed

Spice Level:

Dietary

Allergens