A twist on comfort food: Shepherd’s pie baked potatoes.

By Julie Brinkley

Shepherd's pie is a family fave and this recipe takes a twist on the popular dish.

And it's perfect for fall!

Click here to watch a video on how it's made.

WHAT YOU NEED

4 medium russet potatoes 

1 lb. ground beef or lamb

1 medium onion

2 carrots

2 celery ribs

3 cloves of garlic

Parsley, rosemary and thyme (optional)

1 cup frozen peas

2 tbsp tomato paste

2 tbsp Worcestershire sauce

Salt and pepper to taste

4 tbsp (plus some) of butter

¼ cup heavy cream

Shredded cheddar cheese

Optional green onion for garnish.

HOW TO MAKE IT

Rub potatoes with olive oil and bake as usual. 

Brown ground beef in skillet; add onion, celery, carrots to beef and saute for 2-3 minutes. 

Add garlic, tomato paste and Worcestershire; cook for another few minutes.  

Season with salt and pepper and add frozen peas to mixture and let warm through.

Remove potatoes from oven and make a slit on each potato.  Scoop out a spoonful of potato from each one. 

Mix in a small bowl with butter, cream and salt and pepper. 

Spoon beef mixture into each potato and top with mashed potato mixture.  

Top each potato with shredded cheddar.

Return to the oven until the cheese is melted.