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Author Notes: My family LOVES twice baked potatoes..but with all the effort one must put into it, I wanted to make it a full and filling meal. The most obvious choice was another family fave of Shepard's Pie! I mean they both have that extra oven baked layer of mashed potatoes right? Well, let me just say this recipe is a hit with friends and family alike! —Shane Carly Terrell
- 3 Large Russet Potatoes
- 1 pound Ground Beef
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 cup Peas
- 4 Cloves Garlic, minced
- 1/4 cup Italian Flat Leaf Parsley, choppef
- 1 cup Cheddar Cheese, grated
- 1 cup Chicken or Beef Broth
- 1 cup Red Wine
- 2-3 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons Flour
- 8 tablespoons Butter
- 1 cup Milk or Heavy Cream
- 2 teaspoons Thyme
- 1 Kosher Salt and Pepper
- 1 Extra Virgin Olive Oil
- Let's bake some potatoes friends! Preheat your oven to 375 degrees. With a fork, poke your potato about 6-8 times. Coat each of these ginormous potatoes with some extra virgin olive oil and sprinkle liberally with kosher salt. Place the potatoes DIRECTLY onto the oven rack. You can put a baking sheet under them on the rack below to catch any drippings. These will bake for 1 hour.
- While the potatoes are baking, chop up your onion, carrot & garlic. Chop the vegetables in uniform size to ensure they cook evenly.
- In a large heavy bottomed pot, heat 1 Tbsp EVOO and 2 Tbsp butter over medium heat. Toss in your carrots and cook till just about soft (5 minutes). Next add in your onion and cook for 3-4 minutes.
- Once the onions start 'sweating' their juices, add in the ground beef, thyme and salt & pepper. Cook the meat till browned, about 10-12 minutes.
- After your ground beef is cooked through and onions & carrots are soft, drain just a little of the grease (reserve some in pot). Sprinkle in the flour one Tbsp at a time. Quickly mix this in with your meat & veggie blend. The flour will bind it all together and really thicken it up fast!
- Now to finish up your Shepards Pie filling! Add in your broth, wine, tomato paste, Worcestershire, peas & garlic. Give it a good stir and bring heat down to a simmer. This will cook down quite a bit and thicken up after 20-30 minutes. It has SUCH a great, rich color to it!
- While your filling is simmering away, your baked potatoes should be done. Remove after the hour is up and allow to cool a bit, you need to be able to handle them. Also, bump that oven up to 400 degrees. Have a large bowl ready with the remaining butter already in it. Cut each potato in half lengthwise. With a spoon (carefully) scoop out about 90% of the potatoes flesh and put into the bowl. Careful NOT to break that potatoes skin! *I like to almost 'outline' where I'll be scooping out, keep just enough flesh against the potatoes skin to keep its shape. Place these hollowed out skins onto a baking sheet.
- With the potato flesh and butter now in the bowl, pour in your milk or heavy cream and a pinch of salt & pepper. Now mash away!! Or for creamier mashed potatoes, use an immersion blender if you have one available. Have ready your shredded cheddar and chopped parsley.
- Once you've finished the potatoes, your meat filling will be cooked down and ready to go!! The assembly step can be a bit messy, but that's ok! That just means it's going to be good.... Scoop a hefty amount of your meat & veggie mix straight into your potato skin shell. Next is the mashed potato layer. Go ahead and be liberal with that amount as well! What the heck right? ;) *you of course can make this "pretty" and use an icing bag to add the mashed potato layer, but I like it more rustic myself.
- Top each filled, potato off with a good amount of cheddar cheese and pop these bad boys in the oven for about 15 minutes.
- Once time is up, remove from the oven and sprinkle with some chopped, fresh parsley for added flavor and color. There you have it...Twice Baked Shepard's Pie!! Enjoy!
- This recipe was entered in the contest for Your Best Mash-Up Recipe