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!
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
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
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
- 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!
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