Shepherd’S Pie Twice-Baked Potatoes Recipe

Name: Shepherd’S Pie Twice-Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large russet potatoes; 2 tablespoons olive oil; 1 lb ground beef; 1 medium onion, chopped; 1 medium green pepper, chopped; 1 medium sweet red pepper, chopped; 4 garlic cloves, minced; 1 (16 ounce) package frozen mixed vegetables; 3 tablespoons Worcestershire sauce; 1 tablespoon tomato paste; 1 tablespoon steak seasoning; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 dash cayenne pepper; 2 teaspoons paprika, divided; 1/2 cup butter, cubed; 3/4 cup heavy whipping cream; 1/4 cup sour cream; 1 cup shredded monterey jack cheese; 1 cup shredded cheddar cheese; 1/4 cup shredded parmesan cheese; 2 tablespoons minced chives; TOPPINGS; 1 teaspoon paprika; 1/2 cup shredded cheddar cheese; 1 tablespoon minced chives

Servings: persons

6 large russet potatoes
2 tablespoons olive oil
1 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 (16 ounce) package frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
2 tablespoons minced chives
TOPPINGS
1 teaspoon paprika
1/2 cup shredded cheddar cheese
1 tablespoon minced chives

1
Scrub and pierce potatoes; rub with oil. Bake at 375u00b0 for 1 hour or until tender.
2
In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.
3
When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
4
In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.
5
Place on a baking sheet. Bake at 375u00b0 for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives.

1374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 6 large russet potatoes, 2 tablespoons olive oil, 1 lb ground beef, 1 medium onion, chopped, and more.

Yes, Shepherd’S Pie Twice-Baked Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shepherd’S Pie Twice-Baked Potatoes

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