Shepherd's Pie Potato Skins
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!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g / 8 oz lamb or beef mince ((ground meat))
- 1 tbsp olive oil
- ½ onion ((brown, white or yellow), diced)
- 1 clove garlic (, minced)
- 1 1/2 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
- 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.
- 2
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.
- 3
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”).
- 4
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.
- 5
If you want to pipe the filling, place the mashed potato into a piping back with a large star tip nozzle.
- 6
Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium high heat.
- 7
Add onion and garlic, sauté for 2 minutes until softened.
- 8
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.
- 9
Sprinkle over flour and stir to combine.
- 10
Add remaining ingredients and stir to combine. Bring to simmer and continue to stir until the sauce is thick and glossy – around 2 minutes.
- 11
Remove from heat.
- 12
Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well.
- 13
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.
- 14
Place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges.
- 15
Serve immediately!