Description
Shepherd’s Pie Potato Skins are a delightful twist on the classic shepherd’s pie, combining savory minced lamb or beef with mixed vegetables and creamy mashed potatoes, all baked inside crispy potato skins. This recipe delivers a comforting and flavorful meal perfect for a quick dinner or casual gathering.
Ingredients
Scale
Meat and Vegetables
- 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 (peas, corn, carrots) or fresh
Sauce
- 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, to taste
Potato Skins and Topping
- 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
- Preheat the oven. Set your oven to 180°C (350°F) to prepare it for baking the potato skins later.
- Cook the meat mixture. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute. Add the lamb or beef mince and cook until browned, breaking it up with a spoon.
- Add vegetables and sauce ingredients. Stir in the frozen mixed vegetables, then sprinkle the flour over the meat and vegetable mixture, stirring well to incorporate. Slowly pour in the beef stock and water, stirring continuously until the sauce thickens. Season with salt, dried thyme, dried oregano, and black pepper. Let simmer for 5 minutes until the mixture is cooked through and thickened.
- Prepare the potatoes. While the meat mixture simmers, boil the whole potatoes in salted water until tender when pierced with a fork, about 10-15 minutes. Drain and let cool slightly, then cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a sturdy skin shell.
- Make mashed potato topping. Mash the scooped-out potato flesh with ½ to 1 cup of milk and 2 tablespoons butter until creamy and smooth. Season with salt to taste.
- Assemble the potato skins. Spoon the meat and vegetable mixture evenly into each potato skin half. Then top each filled skin with a generous layer of the mashed potato mixture, smoothing with a spoon.
- Bake the potato skins. Arrange the filled potato skins on a baking tray and bake in the preheated oven for about 10 minutes until the tops are slightly golden and heated through.
- Serve warm. Remove from the oven and let cool slightly before serving. Enjoy these savory shepherd’s pie potato skins as a hearty meal or appetizer.
Notes
- Using full-fat milk and butter gives a creamier mashed potato topping, but low-fat versions can be substituted for a lighter dish.
- You can use either lamb or beef mince depending on your taste preference.
- For a vegetarian version, substitute the meat with cooked lentils or plant-based mince and use vegetable stock.
- Adding a sprinkle of cheese on top before baking adds an extra layer of richness and flavor.
- Ensure not to scoop out too much potato flesh so the skins hold their shape during baking.
