Gluten Free Shepherd's Pie Twice Baked Potatoes
 
Prep time
Cook time
Total time
 
For a meaty main dish or a twist on a traditional appetizer, try these flavorful Gluten Free Shepherd's Pie Twice Baked Potatoes.
Author:
Recipe type: Main
Serves: 8-10 servings
Ingredients
  • For the filling:
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1½ cups chopped carrots (about 2 large or 4 small)
  • 1 cup chopped celery (1-2 stalks)
  • 1 cup roughly chopped mushrooms
  • 2 garlic cloves, minced
  • 1½ lbs. lean ground beef
  • 1 teaspoon salt, plus more for seasoning
  • ¼ teaspoon pepper, plus more for seasoning
  • ¼ cup red wine
  • ½ can tomato paste
  • 2½ tablespoons Worcestershire sauce
  • 2 tablespoons white rice flour
  • ¾ cup water
  • 1 teaspoon ground mustard
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • For the potatoes:
  • 7 large or 9 small russet potatoes
  • 2 tablespoons butter
  • ⅓ cup light sour cream
  • 1¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓-1/2 cup milk
  • ¾ cup shredded sharp cheddar cheese
Directions
  1. Preheat oven to 350 degrees. Line a baking sheet with foil. Wash potatoes and prick with fork. Place potatoes on foil and bake for 45 minutes to 1 hour until centers are soft.
  2. Remove potatoes from oven and allow to cool for 10 minutes before handling. Once cool enough to handle, cut potatoes lengthwise in half and scoop out the centers into a separate bowl, leaving about ⅛ inch thickness of potato inside along with skin.
  3. In your bowl with the scooped out potato, add butter, sour cream, salt, pepper, and ⅓ cup milk. Mash or whip to desired consistency, adding more milk if needed. Salt and pepper to taste. Set potatoes aside and make filling.
  4. To make filling, heat butter in a large skillet over medium heat. Once pan is hot enough that a drop of water sizzles, add onion, carrots, celery, and mushrooms. Season with a few shakes of salt and pepper. Cook over medium heat for 8-10 minutes until vegetables are tender, stirring occasionally to avoid burning. Add minced garlic and cook 1 minute more.
  5. Add ground beef and season with a few additional shakes of salt and pepper. Cook until no longer pink, about 5 minutes. Drain excess liquid from beef and veggies.
  6. Return skillet to heat and add red wine, 1 teaspoon salt, ¼ teaspoon pepper, tomato paste, Worcestershire sauce, white rice flour, water, ground mustard, parsley, and thyme. Stir vigorously to incorporate flour. Bring mixture to a simmer and cook uncovered for 5 minutes, stirring occasionally until liquid is mostly reduced and mixture has thickened. Salt and pepper to taste.
  7. Distribute filling evenly between potato skins. Spoon or pipe mashed potatoes on top. Top potatoes with shredded cheddar cheese. Bake on foil lined baking sheets for 25 minutes* at 350 degrees until warmed through.
  8. Serve warm with sour cream, bacon bits, chives, or other desired toppings.
Notes
*Bake an additional 5-10 minutes if cooking from chilled.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-shepherds-pie-twice-baked-potatoes/