Shepherd's Pie Potato Skins
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
528 kcal
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Course
Dinner, Baked Goods
Shepherd's Pie Potato Skins
Description
This recipe starts by cooking large potatoes in the microwave until tender, allowing for quick softening. The centers are scooped out to create a vessel for the filling. The filling is made by cooking lamb mince with onion, garlic, and mixed vegetables, then thickened with flour and simmered with beef stock and seasonings including thyme and oregano for depth.
The scooped-out potato flesh is mashed with milk, butter, and salt to a smooth consistency suitable for topping. This mash is then piped or spooned atop the cooked filling in each potato skin. The assembled potatoes bake until the topping is golden and slightly crisped, combining creamy, meaty, and tender textures.
The resulting dish offers a convenient way to enjoy classic shepherd’s pie flavors in a compact form, suitable as a main or snack. It can be served alone or with sides.
This dish freezes well when baked; thaw and reheat by baking for best results to restore topping crispness. Baking the potatoes instead of microwaving is an option, although it takes longer. Grated parmesan sprinkled on the mashed topping adds extra flavor and crunch.
Ingredients
- 250 g / 8 oz lamb mince ground meat, or beef mince
- 1 tbsp olive oil
- ½ onion (brown, white or yellow), diced
- 1 clove garlic , minced
- 1 1/2 cups mixed vegetables pea, corn, carrots) (or fresh, frozen
- 2 tbsp flour
- 1 cup beef stock or 1 stock / bouillon cube dissolved in hot water, or broth
- ½ cup water
- ½ tsp salt
- ½ tsp thyme dried
- ½ tsp oregano dried
- black pepper
Potatoes and Mash
- 4 potato scrubbed clean (about 400g/13oz each, large
- ½ to 1 cup milk (full or low fat)
- 2 tbsp butter (optional – but highly recommended)
- salt to taste
Instructions
- Preheat oven to 180C/350F.
Prepare the Potatoes and Mash
- 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.
- 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”).
- 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.
- If you want to pipe the filling, place the mashed potato into a piping back with a large star tip nozzle.
Filling
- Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium high heat.
- Add onion and garlic, sauté for 2 minutes until softened.
- 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.
- Sprinkle over flour and stir to combine.
- Add remaining ingredients and stir to combine. Bring to simmer and continue to stir until the sauce is thick and glossy – around 2 minutes.
- Remove from heat.
Assemble Potatoes
- Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well.
- 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.
- Place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges.
- Serve immediately!
Notes
- This recipe freezes well after baking; thaw and reheat by baking to crisp the topping again.
- Potatoes can be baked instead of microwaved, taking about 40–50 minutes at 180C/350F.
- For faster preparation, browning the top under a grill is possible but baking develops flavors better.
- Adding grated parmesan on top of the mashed potato adds crunchy texture and flavor.
- Nutrition estimates assume all scooped potato is used, but typically some remains unused, reducing calories per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 650g | |
| Calories | 528cal | 26% |
| Carbohydrates | 75.6g | 25% |
| Protein | 26.1g | 52% |
| Fat | 13.9g | 21% |
| Saturated Fat | 5.9g | 30% |
| Cholesterol | 62mg | 21% |
| Sodium | 650mg | 27% |
| Potassium | 2014mg | 43% |
| Fiber | 12.2g | 49% |
| Sugar | 8.3g | 17% |
| Vitamin A | 2200IU | 44% |
| Vitamin C | 114.7mg | 127% |
| Calcium | 100mg | 10% |
| Iron | 12.4mg | 69% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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