Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Take twice-baked potatoes and add a wintertime fave - shepherd's pie - and you come up with this tasty meal! It's my revamp of a recipe that was in our newspaper a couple of years ago and we love it. Make it your own by varying the ingredients to fit your taste. I did and my family loves it! The next time I make these tasty taters, I'm going to toss a few cooked peas on top of the meat mixture (under the potatoes) and make it a true shepherd's pie supper!

Recipe Summary

30 mins
1 hr 10 mins
15 mins
1 hr 55 mins
12 potato halves


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Meat Filling:
Potato Topping:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  • Prick potatoes several times with a fork. Place onto the prepared baking sheet; drizzle with olive oil.

  • Bake in the preheated oven until potatoes are easily pierced with a fork, 60 to 75 minutes.

  • While the potatoes are baking, heat olive oil in a large skillet over medium-high heat. Add mushrooms, bell pepper, and onion; saute until onion is translucent, about 5 minutes. Add garlic and cook for 2 to 3 minutes more. Add ground beef and sausage; cook, breaking up into small pieces, until browned and crumbly, 5 to 7 minutes. Stir in summer savory and steak seasoning.

  • Push meat mixture to the sides of the skillet; melt butter in the center. Add flour to the melted butter; whisk to combine and cook for 1 minute. Whisk in beef stock, Worcestershire sauce, soy sauce, and mustard. Season with salt and pepper; simmer until thickened, 3 to 5 minutes.

  • Remove potatoes from the oven. Allow to cool slightly, about 10 minutes. Slice each potato in half lengthwise. Scoop the flesh into a large bowl, saving the potato shells. Add 3/4 cup Gouda cheese, green onions, sour cream, paprika, salt, and pepper to the potato flesh; mash well to combine. Allow to sit for 5 minutes so flavors can meld.

  • Place the potato shells on the aluminum-foil lined baking sheet. Fill the shells with the meat mixture, then top with the potato mixture. Sprinkle with remaining Gouda.

  • Bake until cheese is melted and potato mixture is golden brown, 10 to 15 minutes.

Cook's Notes:

Everyone has a fave shepherd's pie recipe. In my family, we toss a bit of summer savory into the meat mixture and it really enhances the dish.

White or yellow onion can be used in place of green onions, and any color bell pepper works. Use your favorite cheese instead of smoked Gouda, and try other ground meat. Dijon mustard works well as a substitute for spicy mustard.

I make my own flavored olive oils, which adds a ton of flavor. I also make a lot of my own stock, which doesn't contain the sodium that commercial brands do.

Potatoes can easily be cooked the night before and left to cool in fridge for ease of preparation the next day.

Nutrition Facts

711 calories; protein 28.6g; carbohydrates 78.9g; fat 32.5g; cholesterol 86.1mg; sodium 1224.6mg. Full Nutrition