Shepherd's Pie Potato Skins

Shepherd's Pie Potato Skins

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
Shepherd's Pie Potato Skins
 
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Don't save the potato you scoop out for another dish - mash it and pile it on top to make these irresistible Shepherd's Pie Potato Skins!
Author: Nagi | RecipeTin Eats
Recipe type: Baked, Pie, Dinner
Serves: 4
Ingredients
  • 250g/8oz beef mince (ground beef)
  • 1 tbsp olive oil
  • ½ onion (brown, white or yellow), diced
  • 1 clove garlic, minced
  • 1½ cups frozen mixed vegetables (pea, corn, carrots) (or fresh)
  • 2 tbsp flour
  • 1 cup beef stock/broth (or 1 stock / bouillon cube dissolved in hot water)
  • ½ cup water
  • ½ tsp salt
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • Black pepper
Potatoes and Mash
  • 4 large potatoes, scrubbed clean (about 400g/13oz each)
  • ½ to 1 cup milk (full or low fat)
  • 2 tbsp butter (optional – but highly recommended)
  • Salt to taste
Instructions
  1. Preheat oven to 180C/350F.
Prepare the Potatoes and Mash
  1. Prick the potatoes with a fork (about 6 times on each potato) and microwave on high for 5 minutes. Then turn and microwave for a further 5 minutes. Pierce with a knife to check if they are cooked.
  2. Remove from microwave (use a dish cloth). Cut off the tops and scoop out the center using a spoon, leaving a fairly thin skin (about 0.5 cm / 0.2”).
  3. Place the potato scooped out in a bowl. Add milk, butter and salt and mash with a potato masher until smooth, or to your liking.
  4. If you want to pipe the filling, place the mashed potato into a piping back with a large star tip nozzle.
Filling
  1. Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium high heat.
  2. Add onion and garlic, sauté for 2 minutes until softened.
  3. Turn up heat to high. Add mince beef (ground beef) and cook, breaking up the mince as you go, until nicely browned and cooked – about 3 minutes.
  4. Sprinkle over flour and stir to combine.
  5. Add remaining ingredients and stir to combine. Bring to simmer and continue to stir until the sauce is thick and glossy – around 2 minutes.
  6. Remove from heat.
Assemble Potatoes
  1. Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well.
  2. Pipe over the mashed potato, or scoop it on with a spoon then fluff it up with a fork. You probably won’t use all of it – save the remainder or serve it on the side.
  3. Place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges.
  4. Serve immediately!
Notes
1. This freezes really well. Freeze after baking for best results, otherwise the mashed potato sticks to the cling wrap. To reheat, thaw then bake (to get the top crispy again) or microwave.
2. You can bake the potatoes if you prefer, rather than microwaving them. They will take around 40 – 50 minutes at 180C/350F.
3. If you are in a real hurry, you can skip the step of baking and just brown the top under the grill/broiler. But note that the baking gives the Filling time for the flavours to develop as well as browning the top.
4. You could also sprinkle some grated parmesan cheese on top of the mashed potato. Adds even more crunch and flavor!


The Nutrition Facts assumes that you use all the potato scooped out for the topping. But actually, you probably won’t so the actual calories per serving are less.