Shepherd’s Pie Baked Potatoes
Baked potato shepherd's pie is the delicious fusion of twice-baked potatoes and a meaty shepherd’s pie filling—plus three types of cheeses for good measure!
Ingredients
- 6 large russet potatoes
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion chopped
- 1 medium green pepper chopped
- 1 medium sweet red pepper chopped
- 4 garlic cloves minced
- 16 ounces frozen mixed vegetables
- 3 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon steak seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash cayenne pepper
- 2 teaspoons paprika divided
- 1/2 cup butter cubed
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons minced chives
toppings:
- 1/2 cup shredded cheddar cheese
- 1 tablespoon minced chives
- 1 teaspoon paprika
Instructions
- Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour.
- In a large skillet, cook and crumble the beef with onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender.
- When potatoes are cool enough to handle, cut a thin slice off the top of each and discard tops. Scoop out the pulp, leaving thin shells.
- In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining 1 teaspoon paprika.
- Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.