join us for exclusive recipes & meal ideas: JOIN NOW

Close this search box.

Sheppards pie stuffed twice baked potatoes

Sheppards pie stuffed twice baked potatoes

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It

Prep time: 30 MINUTES
Cook time: 1 HOUR 20 MINUTES
Total time: 1 HOUR 50 MINUTES

Change up your boring shepherd’s pie recipe for St. Patrick’s Day with these fun Shepherd’s Pie Twice Baked Potatoes.


2 large russet potatoes
4 ounces ground beef
1/4 cup chopped onion
3/4 teaspoon salt
1 garlic clove, minced
1/4 cup canned tomato sauce (not spaghetti sauce)
1 cup frozen vegetable medley (carrots, peas, corn, and green beans), thawed
1/4 cup beef broth
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chopped fresh rosemary
2 tablespoons (1 ounce) unsalted butter, softened
2 tablespoons whole milk
1/4 cup + 2 tablespoons shredded cheddar cheese


Preheat oven to 425F. Place potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. Bake for 45-60 minutes or until fork tender. Lower oven temperature to 350F.

Meanwhile in a large hot skillet, add the beef, onion, and 1/2 teaspoon salt and cook until the beef is browned, breaking it into pieces with a spatula as it cooks. Drain off any excess grease. Add the garlic and cook 30 seconds.

Add the tomato sauce and vegetables. Cook for 4-5 minutes, stirring often. Add the broth and Worcestershire sauce and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the mixture is thick and glossy, stirring often.

Add the rosemary.

Once the potatoes are done cooking, cut in half lengthwise. Scoop out the insides into a large mixing bowl, being careful not to tear the shell. Place the hollowed potato shells back onto the baking sheet.

With an electric mixer or by hand with a potato masher, beat the cooked potato insides until mashed and smooth (do not overbeat). Beat in the butter and remaining 1/4 teaspoon salt until completely incorporated then slowly beat in the milk. Stir 1/4 cup cheese.

Divide the meat mixture among the potato shells. Top with mashed potatoes then sprinkle with the remaining 2 tablespoons cheese. Bake at 350F for 18-20 minutes or until golden brown and cheese has melted.

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It


Leave a Reply

Your email address will not be published. Required fields are marked *

Download our FREE eBook with quick and delicious, family-friendly, and easy dinner recipes.