Shepherds Pie Stuffed Twice Baked Potatoes



Sometimes its okay to play with your food. I for one, love to play with mine. I like to put fun twists on classics. Shepherds pie is one of my family favorites, especially as we roll into March and get in closer to St. Patrickss Day. These Shepherd's Pie Stuffed Twice Baked Potatoes are based on a couple of my favorite traditional recipes that were merged together.

I would say these potatoes are a cross between a loaded baked potato, twice baked potatoes, and overstuffed potato skins. One serving is plenty filling and its a really fun way to enjoy your very own individual shepherds pie.


These potatoes are lightened up by using an extra lean ground beef and making a few substitutions such as greek yogurt and reduced fat cheese. With just these few simple swaps, these over stuffed potato skins turned out wickedly delicious, filling, and guilt-free!

The best part though? Theyre surprisingly easy to make and can even be put together ahead of time and finished off in the oven once dinner time rolls around. Thats exactly what I ended up doing too in the midst of a rather busy and chaotic day.


If youre not a fan of ground beef, feel free to try ground turkey or even sliced mushrooms instead!

To make these ahead of time, do everything up until the point of the final bake in the oven. Cover and store in the fridge until youre ready to heat and enjoy.

shepherds-pie-potatoes-pin.jpg Shepherd's Pie Stuffed Twice Baked Potatoes Shepherd's Pie Stuffed Twice Baked Potatoes

Twice baked potatoes that are stuffed with all the goodness of shepherd's pie. Beef, veggies, and plenty of flavor that's topped off with mashed potatoes and even some cheese!

Prep Time: 10 Minutes Cook Time: 1 Hour & 20 Minutes

The Skinny:
Servings: 8 Serving Size: 1 Potato Calories: 332 Fat: 6 g Saturated Fat: 3 g Carb: 45 g Fiber: 5 g Protein: 23 g Sugar: 6 g Sodium: 494 mg

4 Large Russet Potatoes, Scrubbed Clean
3 Carrots, Chopped
1 Medium Yellow Onion, Diced
1 Lb. Extra Lean Ground Beef
8 Oz. Fresh English Peas
1/2 C. Dry Red Wine
2 Tbsp. Tomato Paste
1/2 Tsp. Dried Crushed Rosemary
1/2 Tsp. Dried Thyme
1 C. Reduced Sodium Beef Stock
2 Tbsp. Whole Wheat White Flour
6 Oz. Plain Fat Free Greek Yogurt
6 Tbsp. Reduced Fat Shredded Cheddar
Salt & Pepper to Taste

Preheat the oven to 425 degrees F. and line a baking sheet with foil, parchment, or silicone baking sheets.

Pierce the 4 potatoes all over with a fork.

Place the potatoes on the prepared baking sheet and put in the oven to bake for about an hour, turning slightly ever 20 minutes or so to get them to bake evenly.

Once done, remove from the oven and reduce the temperature to 350 degrees. F. Allow the potatoes to cool slightly.

While the potatoes are cooling, place the 6 chopped carrots and 1 chopped onion into the base of a large skillet. Cook over medium-high heat until the onions are starting to turn translucent.

Add in the 1 Lb. beef and continue to cook until the meat is browned and cooked through.

Stir in the 8 Oz. fresh peas, 1/2 C. red wine, 2 Tbsp. tomato paste, 1/2 Tsp. rosemary, and 1/2 Tsp. thyme. Continue to cook until the veggies are all tender.

Pour in the 1 C. stock and 2 Tbsp. wheat flour and stir. Cook for another few minutes or until the sauce is thickened. Season with salt and pepper to taste.

Once done, remove from the heat.

When the potatoes are cooled enough to handle, slice each length wise down the middle to cut in half.

Use a spoon to scoop out the middle of the potatoes, leaving 1/4-1/2 thick shell and place back onto the baking sheet.

Transfer the scooped out potato into a separate bowl and beat together with the 6 Oz. greek yogurt and salt & pepper to taste.

Fill each potato shell with the meat mixture divided evenly.

Top each with the potato mixture divided evenly as well.

I filled a large ziplock baggy with the potatoes and cut the tip off to pipe the potatoes on top, but you can do it however you choose!

Sprinkle each with 1 Tbsp. shredded cheese and place into the oven to bake for # minutes or until heated through and the cheese is melted.

Once done, remove from the oven and serve right away!

Step-by-Step Photos:


Nutritional Claims:Egg FreePeanut FreeTree Nut FreeSoy FreeFish FreeShellfish FreePork FreeCrustacean Free Celery FreeMustard FreeSesame FreeLupine FreeMollusk FreeNo Oil Added

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