Shepherd's Pie Twice Baked Potato

Shepherd's Pie Twice Baked Potatoes are the ultimate freezer-friendly comfort food — russet potatoes loaded with a savory ground beef and vegetable filling, topped with rich, cheesy mashed potatoes, and baked until golden and bubbly. Each potato is a self-contained meal that's perfect for meal prep, batch cooking, and school lunches straight from the freezer.

Prep Time35

Cook Time1 35

Additional Rest Time15

Course: Main Course

Cuisine: American

Keyword: comfort food, farm to table, freezer friendly

Servings: servings

Author: Michelle Marine

Equipment

Ingredients

6 large russet potatoes
2 tablespoons olive oil

For the Filling

1 pound ground beef - you can also use ground lamb or turkey if you prefer
1 medium onion chopped
2 medium peppers chopped
4 garlic cloves minced
1 package 16 ounces frozen mixed vegetables - we use corn, peas, carrots, and green beans
2 tablespoons flour
1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste ketchup works well too
1 tablespoon steak seasoning
1/4 teaspoon Redmond's REAL salt
1/8 teaspoon freshly ground pepper
Dash cayenne pepper
2 teaspoons paprika divided

For the Mashed Potatoes

1/2 cup butter cubed
3/4 cup half and half
1/4 cup sour cream
2 cups shredded cheese - a mix of cheddar and Monterey Jack works well
2 tablespoons minced chives

Toppings:

1/2 cup shredded cheese
1 tablespoon minced chives

Instructions

Bake the potatoes at 400°F for about an hour until tender. To make the potatoes extra delicious, roll them in 2 tablespoons of olive oil and then 2 tablespoons for coarse sea salt as well.
While potatoes bake, cook ground beef, onions, garlic, and peppers in a skillet over medium heat until browned.
Stir in tomato paste, Worcestershire sauce, spices, flour, and broth. Simmer until the mixture thickens.
The traditional way to make twice baked potatoes is to cut the top off, and scoop out the insides into a bowl and make one serving out of one potato. We use big enough potatoes that it makes sense to cut the potatoes in half and then scoop. You can make your potatoes whichever way you use.
Mash the potato flesh with butter, half and half, sour cream, cheese, salt, and pepper.
Fill the potato skins with the meat mixture, then top with mashed potatoes.
Sprinkle grated cheese on top if desired.
Bake at 375°F for 20-25 minutes, until golden and bubbly.
Garnish with chopped chives before serving.

Notes

Bake potatoes a day ahead — they're easier to scoop when cold.
Make the filling up to 24 hours in advance for even better flavor.
Leave a ¼-inch wall of potato flesh when scooping to prevent the skins from tearing.
For lighter mashed potatoes, swap half and half for whole milk and reduce the cheese.
Freeze unbaked for a ready-to-bake freezer meal, or freeze fully baked for grab-and-go portions. Best within 2–3 months.

Nutrition