Description

Shepherd’s Pie Potato Skins are a creative twist on the classic comfort food, featuring crispy potato skins filled with savory ground meat, vegetables, and topped with creamy mashed potatoes and cheese.

Ingredients

Units Scale

4 large russet potatoes
1 tbsp olive oil
1/2 lb ground beef or lamb
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup frozen peas
1 clove garlic, minced
1 tbsp tomato paste
1/2 cup beef broth
1 tbsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
1/4 cup milk
1/2 cup shredded cheddar cheese

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Instructions

Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake for 45–60 minutes or until tender. Let cool slightly.
Cut potatoes in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Reserve scooped potato for mashing.
Brush potato skins with olive oil and return to the oven for 10 minutes to crisp.
Meanwhile, in a skillet, cook ground beef or lamb with onion, carrots, and garlic over medium heat until meat is browned and vegetables are softened. Drain excess fat.
Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5–7 minutes until slightly thickened. Add peas and cook 2 more minutes.
Mash reserved potato with butter and milk until smooth and creamy. Season with salt to taste.
Spoon meat mixture into each potato skin. Top with mashed potatoes and sprinkle with cheddar cheese.
Return to oven and bake for 10–15 minutes, or until cheese is melted and tops are golden.
Serve warm.

Notes

You can prepare components ahead and assemble just before baking.
Substitute turkey or vegetarian crumbles for a lighter or meatless version.
Add a sprinkle of chopped chives or parsley before serving for freshness.

Nutrition

Serving Size: 1 potato skin
Calories: 280
Sugar: 3g
Sodium: 370mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 13g
Cholesterol: 40mg