Anthony LeDonne Makes a Killer Shepherds Pie Twice Baked Potato

March 17, 2020

Shepherd’s “Pie” Twice Baked Potatoes


Shepherd's Pie Twice Baked Potatoes


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I made this on my live cooking show. You shoulda been there!

It’s St. Patrick’s Day here in the great US of A, the land built exclusively on the backs of Irish immigrants, who gladly plied their skills in the trades [bartending, leprechauning] for potatoes.

The best way to celebrate? Cook something vaguely Irish [this dish], and drink something definitely Irish [clover juice].

Think of this dish in sections:

  1. First, bake the potatoes.

  2. Second, make the filling.

  3. Third, mash the potatoes, reserving the skins.

  4. Fourth, Jameson.

  5. No wait!! Before we get too tipsy [too late] we have to assemble and bake the final product.

  6. THEN Jameson. Again. [hiccup]

(Tip of the hat to Wiff who sent me Tasty’s recipe, which was the initial inspiration for this.)

Makes 4 servings


  • 4 Russet potatoes

  • 4 tbsp extra virgin olive oil

  • 1 lb 85% ground beef

  • 1 onion, ¼-inch dice or shredded

  • 1 carrot, ¼-inch dice or shredded

  • 2 ribs celery, ¼-inch dice or shredded (which I don’t have…thanks, coronavirus)

  • 2 cloves garlic, thinly sliced or shredded

  • 4 tbsp, 75 g tomato paste

  • 10oz frozen peas (I’m using baby lima beans…thanks, coronavirus)

  • ½ cup, 100g beef or chicken stock

  • ½ cup red wine

  • kosher salt

  • 5 sprigs thyme

  • 4 tbsp butter

  • 4 tbsp, 50g heavy cream, warmed

  • 4 oz Cheddar cheese, grated


For the potatoes

  • 4 Russet potatoes

    Bake at 350˚F until easily pierced with a fork, about 60 minutes.

For the meat filling

  • 4 tbsp extra virgin olive oil

  • 1 lb 85% ground beef

  • 1 onion, ¼-inch dice or shredded

  • 1 carrot, ¼-inch dice or shredded

  • 2 cloves garlic, thinly sliced

  • 4 tbsp tomato paste

  • 10oz frozen peas (baby lima beans)

  • ½ cup beef or chicken stock

  • ½ cup red wine

  • kosher salt, to taste

  • 5 sprigs thyme

Heat a 12-inch sauté pan over high heat. Add the olive oil. Just as the oil starts smoking, add the ground beef. Don’t push the meat all around. Let it sit and brown for two to three minutes. Once one side is browned, move the meat around to sear the other side.

Reduce the heat to medium, push the meat to one side of the pan, and add the onion, carrot, and garlic. And salt. Stirring infrequently, sweat until tender, about 5 minutes. Move the vegetables to the side of the pan and add the tomato paste and cook for a few minutes, until it turns orange.

Add beef or chicken stock and deglaze the pan. Add the peas/beans. Increase the heat to high and cook until the peas/beans are tender. Add the wine and reduce for a few minutes longer. Turn the heat off. Time to mash those potatoes!

For the mashed potatoes

  • 4 tbsp butter

  • 4 tbsp heavy cream, warmed

  • kosher salt, to taste

Slice each potato in half lengthwise, taking care not to tear the skin. Scoop out the potatoes and press through a ricer or tamis. Using a wooden spoon, stir in butter, heavy cream, and kosher salt.

To complete

  • 4 oz Cheddar cheese, grated

Spoon some of the meat mixture into each potato skin. Top with mashed potatoes. Top with cheese. Broil about ten inches from the heating element until the cheese is melted and slightly browned, about ten minutes. Sprinkle chives on top just before serving.

Make Ahead

You can make and assemble these ahead of time. Refrigerate until ready to cook. Reheat at 350˚F for about 20 minutes, then broil for a few minutes to brown the cheese.

Watch the LIVE cooking show replay:


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