Twice-Baked Shepherd’s Pie Potatoes
A twist on the traditional shepherd’s pie. This recipe tastes exactly like the real deal, only the filling is stuffed in a baked potato instead! It’s full of vegetables, and a rich beef gravy made from scratch.
- 4 baking potatoes washed and dried
- 1 tbsp butter
- 3 tbsp milk
- 1 lb lean ground beef
- 1 tbsp avocado oil or sub olive oil
- 1 red pepper diced
- 2 medium carrots chopped
- 2 cloves garlic minced
- 1 1/2 cups organic beef broth
- 1 tbsp beef bouillon** optional
- 2 tbsp tomato paste
- 1 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce GF if needed
- 1 cup yellow corn
- 1 tbsp corn starch
- 2 tbsp water
- grated cheddar cheese
- green onion diced
Preheat oven to 400 degrees.
Using a fork, press holes into each potato. Microwave for 6 minutes, turning them once halfway through. (This cuts down baking time in the oven).
Wrap the potatoes in foil, and place bake in the oven for 45 minutes. Remove from the oven.
Place a large frying pan on medium heat. Once it’s hot, add the ground beef, and cook until it is no longer pink about 5 minutes. Drain the excess liquid from the ground beef. Set aside.
Place the pan back on the stove, and add the avocado oil. Once heated, adjust the temperature to med-low and add the red pepper and carrots. Cook for 4-5 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute.
Add in the tomato paste, and cook for 1 minute. Measure out the soy sauce and Worcestershire sauce, and beef bouillon** (see note) and add to the pan along with the beef broth. Add in the ground beef, and bring the mixture to a simmer. Cook for 10 minutes until the vegetables are softened.
While the beef mixture is cooking, carefully remove the foil from the potatoes. Cut holes into the tops of the potatoes, and scoop out the filling into a bowl. Add in the butter and milk, and mash until smooth and creamy. Put the mashed potato back into the bottom of the potato shell. Pop in the oven at 350 degrees to heat them back up until the filling is finished cooking.
When the ground beef mixture is done, add in the corn, and thicken it using the corn starch and water. Add the cornstarch to a small bowl with cold water, and whisk to create a roux. Slowly add into the ground beef mixture to thicken it.
Spoon the ground beef mixture into the potatoes until they are full to the top. Sprinkle with cheese and green onion.
Beef bouillon is optional in the recipe. I used it to add a richer flavour to the gravy, but it still tastes great without it. Add in a little extra salt if needed.