Twice Baked Shepherd’s Pies Makeover a Favorite Winter Classic with Baked Potatoes

New on our “cozy food” seasonal menu rotation is a made-over classic. It’s the Shepherd’s Pie like you’ve never tried it before. It’s usually not my thing – loaded with lamb and mashed potatoes – two foods I don’t particularly care for. But I’ve got a pretty big thing for the baked potato.

I made a Shepherd’s Pie that’s a little leaner, bigger on flavor, and maybe even cuter.

Call them miniature. Call them single-serve. Call them dinner! These Twice-Baked Shepherd’s Pies are bound to be a staple of your winter menu.

twice baked potato shepherd's pie

I skipped the mashed potatoes because, like I said, I’m a little un-American and truly can’t stand the stuff. But, a baked potato, much less one that’s been baked twice, I’m all over that.

Then I cut the lamb and even skipped over the beef and went right to ground Italian turkey sausage – super lean with a great taste that fits right in here.

baked potato shepherds pie

We baked the potatoes and then filled them with sweet and crisp vegetables to really bulk up these spuds.


Sweet corn and peas with carrots and celery, finished with fresh herbs like thyme all folded together with the soft potato and baked again.

These make a feel-good family meal that will fill and satisfy. They’re an easy way to load up everyone on veggies. And while baking a potato can be a time-intensive process, everything else is quick and easy.

Twice Baked Shepherd’s Pieshepherds pie baked potato
serves 4; 265 calories ea.

2 large russet potatoes, baked
2 Tbsp. olive oil
1/2 yellow onion, chopped
1/4 cup chopped carrots
1/4 cup chopped celery
1 garlic clove, finely chopped
1/4 pound lean ground Italian turkey sausage
1 tsp. Worcestershire sauce
1/4 cup fresh or frozen sweet corn
1/4 cup fresh or frozen peas
1/4 cup vegetable broth
Fresh chopped herbs like rosemary, thyme, or sage

1. While the potatoes are baking, heat a skillet to medium-high heat. Add the oil and the onion, carrot, celery, and garlic and sautée until they start to soften. Add the ground turkey and Worcestershire sauce, and season with a pinch of Kosher salt and cracked black pepper. Cook until meat is cooked through and no longer pink. Add the corn and peas.

2. Remove the baked potatoes from the oven, but leave the oven on. Slice the potatoes in half lengthwise and scoop out the flesh, trying not to cut or damage the skins. Place the potato flesh in a large mixing bowl with the broth and fold in the meat and vegetable mixture, and the herbs. When well-combined, fill the potato skins.

3. Return the potatoes to the oven and bake for about 25 minutes, or until the tops begin to brown.


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