• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kristen Boehmer logo

  • Start Here
  • Recipes
    • Recipe Index
    • Whole30
    • Egg Free
    • Nut Free
    • Dairy Free
    • Gluten Free
  • Healthy Living
    • How I Healed
    • Mindset & Motivation
    • Dining & Travel
    • Fitness & Exercise
  • Blog
  • About
  • Courses
    • Total Gut Reset
  • FREE GUIDE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home / Blog / Shepherd’s Pie Twice-Baked Potatoes

Shepherd’s Pie Twice-Baked Potatoes

Mar 3, 2019 · Leave a Comment

My modern take on this classic dish and I have a good feeling that you’re gonna LOVE these Shepherd’s Pie Twice-Baked Potatoes just as much as I do!

Shepherd’s Pie

I grew up enjoying Shepherd’s Pie that both my mom and grandparents used to make, and it was one of my very favorite comfort meals. I mean, meat in a delicious sauce topped with mashed potatoes? Count me IN.

While these Shepherd’s Pie Twice-Baked Potatoes definitely isn’t what I grew up on, they’re my new take on the classic dish, and I’ve gotta say, I love these even more!

The traditional version of this dish is made with lamb, however, I personally prefer grass-fed ground beef, but I gave you both options to choose from. You do you!

Shepherd’s Pie Twice-Baked Potatoes

Shepherd’s Pie

To make the mashed potato topping, I also give you the option to use the dairy-free sour cream from my eBook (my personal fave), or you can always use regular sour cream! While butter & cream would definitely work as well, I find that the sour cream really takes these potatoes up a notch. Because, sour cream. 😉

Enjoy this recipe!

Shepherd's Pie Twice-Baked Potatoes

Print Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 3

Equipment

  • Stovetop
  • Oven

Ingredients
  

For the Potatoes

  • 1 tablespoon olive oil
  • 3 medium russet potatoes, cut in half
  • 3/4 cup dairy-free sour cream (recipe in my eBook, or use regular)

For the Filling:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 carrots, finely diced
  • 1 pound ground beef or lamb
  • 2 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 1/2 cup frozen peas, defrosted and drained
  • 3/4 cup beef broth
  • 1 tablespoon coconut aminos
  • Sea salt & black pepper, to taste
  • Fresh chives or parsley, for garnish

Instructions
 

  • Preheat your oven to 425 degrees. Scrub the potatoes and pierce them several times with a fork. Rub the potatoes with olive oil and season generously with sea salt. Place the potatoes onto a baking sheet and bake for 45-60 minutes, or until they’re easily pierced with a knife.
  • Meanwhile, heat a medium-sized pan over medium heat. Add the 1 tablespoon of olive oil to the pan and once melted, add the onion and carrots. Sauté until softened, approximately 4-5 minutes.
  • Add the beef/lamb to the pan and sauté until cooked through. Drain any fat/liquid from the pan. Add the garlic and sauté until fragrant, about 30 seconds.
  • Add the tomato paste, rosemary, thyme, peas, broth and coconut aminos to the pan and stir well to combine. Season with salt & pepper to taste and simmer for a few minutes to let the mixture thicken. 
  • Once the potatoes are cool enough to handle, cut them in half lengthwise, and scoop out the middle, leaving approximately ¼” of potato filling along the shell.
  • Mash the potato filling with the sour cream, using a fork or hand mixer, and then season with salt & pepper, to taste.
  • Scoop the meat & veggie filling into the potatoes and top with the mashed potato mixture. Place the potatoes back in the oven until the tops of the mashed potatoes begin to brown. Top with the chives/parsley and ENJOY!
Tried this recipe?Let us know how it was!

 Meat in a delicious sauce topped with mashed potatoes? YUM! This Shepherd’s Pie Twice-Baked Potatoes recipe is a modern take on a classic dish. #shepherdspie #twicebakedpotatoes #comfortfood

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Blog, Dairy Free, Egg Free, Gluten Free, Lunch/Dinner, Nut Free

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
Learn more

Reader Faves

Blood Orange Margarita

Iced Matcha Latte with Banana

Chicken Pot Pie Soup

Chicken Pot Pie Soup (Instant Pot or Slow Cooker)

Instant Pot Balsamic Chicken served on a white plate with potatoes

Instant Pot Balsamic Chicken

Chipotle Aioli served over a burger with lettuce, tomato and onion

Chipotle Aioli (Paleo + Whole30)

Jalapeño Ranch Dressing (Paleo + Whole30)

YOU DESERVE TO LIVE A LIFE YOU LOVE.

Download this FREE guide where Kristen will show you the steps you can begin to take right now to go from struggling to thriving!

Let's stay connected!

Sign up to get my best tips delivered straight to your inbox.

  • Recipes
  • Blog
  • About
  • Contact
  • Privacy Policy
© 2023 Kristen Boehmer
115 shares