Shepherd's Pie Twice-Baked Potato Recipe by Tasty

tasty.co

jen m

subheading: POTATOES:

4 russet potatoes, scrubbed clean and patted dry

1 tablespoon olive oil

1 ½ teaspoons kosher salt, divided, plus more to taste

3 tablespoons unsalted butter

¼ cup heavy cream (60 mL), warm

½ teaspoon freshly ground black pepper, plus more to taste

½ cup shredded cheddar cheese (50 g)

¼ cup fresh chives (10 g), thinly sliced

subheading: BEEF FILLING:

1 tablespoon olive oil

1 medium yellow onion, diced

3 garlics, minced

1 lb ground beef (455 g), or ground lamb

2 teaspoons kosher salt, divided, plus more to taste

1 teaspoon freshly ground black pepper, divided, plus more to taste

2 teaspoons worcestershire sauce

1 tablespoon tomato paste

½ cup beef stock (120 mL)

1 can carrot, drained

1 can peas, drained

Directions at tasty.co

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