Shepherds Pie Potato Skins

Authentic Shepherd's Pie meets crispy potato skins, but what's the secret ingredient that makes them irresistible?

savory potato and meat

Forget everything you thought you knew about potato skins!

We're turning this classic appetizer into a hearty, unforgettable meal by stuffing them with all the comforting flavors of Shepherd's Pie.

Get ready to experience a flavor explosion that will have everyone begging for seconds!

Getting Started

begin initial instructions document

Before diving into this awesome Shepherds Pie Potato Skins recipe, let's get a few things straight—we're lookin' at about 10 minutes of prep time followed by an hour and 10 minutes of cookin', which means you'll be chowin' down in roughly an hour and 20 minutes!

First, snag about 1 1/2 tablespoons of olive oil! You'll also want to mince 2 cloves of garlic—no vampire attacks on our watch, thank you very much!

Next you've got to finely chop 1 onion, 1 carrot, and 1 rib of celery. Gotta get 3/4 teaspoon each of dried thyme and rosemary, or—if you're feeling fancy—2 sprigs fresh thyme and 1 sprig rosemary. That'll give it a little kick! You could also go with beef for the filling if you're not in to lamb! Similarly, you can prepare a cool sauce to add flavor as opposed to gravy.

Preparing the Filling

filling is being prepared

Now, I'm going to walk you through prepping the filling, so let's get into it! First, grab a large skillet—it's gotta be big enough to hold all the yummy stuff. Heat 1 1/2 tablespoons of olive oil over medium-high heat, then toss in 2 minced garlic cloves and a chopped onion. Cook for a minute.

Next, add 1 chopped carrot, 1 chopped celery rib, and 3/4 teaspoon each of dried thyme and rosemary. Cook for 3 minutes, until they soften. Similar to the richly flavored beef ragu, the depth of flavor comes from slow simmering. Turn up the heat to high. Add 750g of lamb or beef. Brown it, breaking it up as you go. Nobody wants giant meat chunks!

Stir in 1/4 cup of flour, then add 1/4 cup of tomato paste, 2 cups of beef broth, 1/2 cup of red wine (or water—sob!), 1 crumbled beef bouillon cube, 1 tablespoon of Worcestershire sauce, and 2 bay leaves. Simmer rapidly for 30 minutes, and remember to stir so you don't burn anything! Season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.

Assembling the Potato Skins

making potato skins recipe

Once you've simmered the filling to a perfect, thick gravy consistency, it's time to get the potato skins ready so you can assemble them! Let's transform those spuds!

Now it's time to get down to business! I like to grab a spoon and start loading up each potato skin generously with that savory Shepherd's pie filling. Don't be shy – we want 'em packed! But, of course, not too full, or they will topple! So here are a few reminders:

  1. Evenly distribute the filling among all the skins.
  2. Make sure you pack them pretty good and tight.
  3. You can add cheese now, but wait if you want.
  4. Don't worry if they aren't perfect!

Alright, now that's done–your "Shepherd's Pie Potato Skins" are ready to bake!

Baking and Serving

prepare cook then offer

After you have assembled the potato skins, you're on the home stretch for delivering the most epic Shepherd's Pie Potato Skins anyone has ever tasted!

I like to preheat my oven to 350°F (175°C). It's like giving it a little pep talk before the big game!

Now, I carefully place those bad boys on a baking sheet. Don't overcrowd them; give them some space to breathe! I bake them for around 20-25 minutes.

I'm looking for that perfect golden-brown potato and bubbling, cheesy goodness! Once they're done, I take them out and let them cool slightly – wouldn't want to burn your tongue!

Garnish with fresh thyme. A sprinkle of parsley adds a pop – fancy, right?! I serve them hot with a smile. Watch your friends and family devour! Get ready for the biggest compliments!

Short Recipe Version

Prep Time: 20 mins

Cook Time: 25 mins

Servings: 6

Ingredients:

6 medium Russet potatoes

1 lb ground lamb

1 cup frozen mixed vegetables

1 cup beef broth

1 tbsp tomato paste

1 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

2 tbsp butter

Fresh parsley or thyme for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Bake potatoes for 45-60 minutes, or until soft.
  2. While potatoes bake, brown ground lamb in a skillet over medium-high heat. Drain any excess fat.
  3. Add mixed vegetables, beef broth, tomato paste, thyme, salt, and pepper to the skillet. Simmer for 10 minutes, or until sauce has thickened slightly.
  4. Once potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the potato flesh, leaving a 1/4-inch border.
  5. Brush potato skins with olive oil and butter, season them with salt and pepper, and bake for 10 minutes until slightly crisp.
  6. Fill each potato skin with the shepherd's pie mixture.
  7. Bake for another 10-15 minutes, or until heated through and golden brown.
  8. Garnish with fresh parsley or thyme before serving.

Nutrition Information (Per Serving):

Calories: 320

Protein: 20g

Fat: 15g

Carbohydrates: 30g