Shepherd's Pie Twice Baked Potatoes

Ingredients

• 4 russet potatoes (medium-sized)
• 1.5 tbsp olive oil (Use 1–2 tablespoons as needed to coat the potatoes.)
• kosher salt (to taste, for coating the potatoes)
• 1 tbsp butter (for the filling)
• 0.5 yellow onion (large, finely diced)
• 1 carrot (medium, finely diced)
• 1 lb ground beef
• 2 garlic (large cloves, minced)
• 1 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 beef bouillon cube (Optional; alternatively use 1 teaspoon bouillon paste. Adds flavor.)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• kosher salt (to taste, for the filling)
• black pepper (to taste)
• 2 tbsp all-purpose flour
• 0.25 cup dry red wine
• 0.5 cup frozen peas
• 1.25 cup beef broth
• 1 baked potato flesh (Scoop out the innards of the 4 baked potatoes; the source estimates about 1/4 cup per potato.)
• 3 tbsp butter (melted, for mashed potatoes)
• 3 tbsp whole milk (for mashed potatoes)
• 2 tbsp parmesan cheese (finely shredded)
• kosher salt (to taste, for mashed potatoes)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Pierce each potato several times with a fork. Put the potatoes in a large mixing bowl, drizzle with olive oil, and toss to coat. Sprinkle with salt and toss again until evenly coated.

3. 3

   Transfer the potatoes to a baking sheet and bake for 45–60 minutes, depending on their size, until a knife inserted into a potato meets no resistance. Set them aside until cool enough to handle.

4. 4

   Increase the oven heat to broil.

5. 5

   Set a medium skillet over medium heat and add the tablespoon of butter.

6. 6

   Add the diced onion and carrot. Cook for 5–8 minutes, stirring often, until the onion is translucent.

7. 7

   Add the ground beef. Break it into small pieces with a spatula and cook until it is no longer pink.

8. 8

   Add the minced garlic, tomato paste, Worcestershire sauce, bouillon, thyme, rosemary, salt, and pepper. Stir until well incorporated.

9. 9

   Stir in the flour and cook for 2 minutes.

10. 10

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.

11. 11

    Add the peas and beef broth. Stir well and bring the mixture to a simmer. Cook for 10–12 minutes, until slightly thickened; it should remain saucy, not soupy.

12. 12

    Cut each potato in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch border around the edges and bottom of each potato shell.

13. 13

    Mash the potato flesh in a medium bowl using a ricer or potato masher.

14. 14

    Stir the melted butter, milk, parmesan, and salt into the mashed potato until well combined.

15. 15

    Transfer the mashed potato to a piping bag fitted with a star tip. If you do not have one, plan to spoon it over the filling instead.

16. 16

    Spoon the beef filling into each potato shell, filling it to the top.

17. 17

    Pipe the mashed potato on top of each filled potato half, or spoon it on if not using a piping bag.

18. 18

    Place the filled potatoes on the middle oven rack. Broil until the topping is golden brown, about 10–15 minutes; watch closely because ovens vary.

Notes

Optional substitutions mentioned in the source: use ground chicken or turkey instead of beef, or lentils for a meat-free version. Serve with a fresh fall salad. Store leftovers airtight in the refrigerator; reheat loosely covered with foil on a baking sheet at 350°F until warmed through, about 10–15 minutes. For freezer prep, freeze the filled potatoes individually on a sheet pan until solid, wrap tightly, thaw overnight in the refrigerator, and reheat in the oven. The source gives both a bouillon cube and an optional paste alternative; the paste option is 1 teaspoon.

Nutrition per serving

• main
• comfort food
• baked
• broiled
• beef
• gluten-containing
• family dinner
• fall