Description
Shepherd’s Pie Potato Skins are a fun and hearty twist on the classic comfort food, featuring crispy potato halves filled with savory ground meat, vegetables, and topped with creamy mashed potato.
Ingredients
Units
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 lb ground beef or lamb
- 1/2 cup chopped onion
- 1/2 cup frozen peas and carrots
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 2 tablespoons butter (for mashed potato)
- 1/4 cup milk (for mashed potato)
- 1/4 cup shredded cheddar cheese (optional, for topping)
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake for 45–60 minutes until tender.
- Once cool enough to handle, cut potatoes in half lengthwise and scoop out most of the flesh into a bowl, leaving a 1/4-inch shell. Set shells aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes. Add ground meat and cook until browned.
- Stir in tomato paste, beef broth, Worcestershire sauce, peas and carrots, salt, and pepper. Simmer for 5–7 minutes until thickened.
- Mash the scooped potato with butter, milk, salt, and pepper until smooth and creamy.
- Spoon meat mixture into each potato skin, then top with a layer of mashed potatoes. Sprinkle with cheese, if using.
- Return to the oven and bake for 15–20 minutes, or until heated through and tops are slightly golden.
- Garnish with chopped parsley before serving.
Notes
- Use leftover mashed potatoes for a quicker prep.
- Try ground turkey or lentils for a lighter or vegetarian version.
- For crispier skins, brush with olive oil and bake for 10 minutes before filling.
Nutrition
- Serving Size: 1 potato skin
- Calories: 240
- Sugar: 3g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg