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.