Shepherd's Pie Twice Baked Potatoes


  • 4 large Idaho® potatoes
  • olive oil
  • 8 ounces ground beef
  • ½ cup chopped onion
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • ¾ cup canned tomato sauce (not spaghetti sauce)
  • 2 cups frozen vegetable medley (carrots, peas, corn, and green beans), thawed
  • ½ cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh rosemary
  • 4 tablespoons (2 ounces) unsalted butter, softened
  • ¼ cup whole milk
  • ¾ cup shredded cheddar cheese
  • ½ teaspoon salt


  1. Preheat oven to 425°F. Place potatoes on a baking sheet.
  2. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork.
  3. Bake for 45-60 minutes or until fork-tender. Lower oven temperature to 350°F.
  4. Meanwhile in a large hot skillet, add the beef, onion, and salt and cook until the beef is browned, breaking it into pieces with a spatula as it cooks. Drain off any excess grease.
  5. Add the garlic and cook 30 seconds.
  6. Add the tomato sauce and vegetables. Cook for 4-5 minutes, stirring often.
  7. 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.
  8. 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.
  9. 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 salt until completely incorporated then slowly beat in the milk. Stir ½ cup cheese.
  10. Divide the meat mixture among the potato shells. Top with mashed potatoes then sprinkle with the remaining ¼ cup cheese.
  11. Bake at 350°F for 18-20 minutes or until golden brown and cheese has melted.
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Yield: 4 servings

Carla Cardello
Food Blogger
Chocolate Moosey

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