Name: Shepherd’s Pie Potato Skins : A Comfort-Food Mashup You’ll Love
Ingredients: 4 large russet potatoes; 1 tbsp olive oil; ½ lb ground beef or lamb; 1 small onion, chopped; 1 clove garlic, minced; ½ cup frozen peas and carrots; 2 tbsp tomato paste; ¼ cup beef broth; Salt and pepper, to taste; 2 tbsp butter; ¼ cup milk or cream; ¼ cup shredded cheddar cheese (optional); Chopped parsley for garnish

Description

Can’t decide between shepherd’s pie and loaded potato skins? Why choose? These Shepherd’s Pie Potato Skins combine the best of both worlds: crispy potato shells filled with savory ground meat, veggies, and topped with creamy mashed potatoes. Perfect for game day, weeknight dinners, or casual gatherings.

Ingredients

Scale

4 large russet potatoes
1 tbsp olive oil
½ lb ground beef or lamb
1 small onion, chopped
1 clove garlic, minced
½ cup frozen peas and carrots
2 tbsp tomato paste
¼ cup beef broth
Salt and pepper, to taste
2 tbsp butter
¼ cup milk or cream
¼ cup shredded cheddar cheese (optional)
Chopped parsley for garnish

Instructions

Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake 45–60 minutes until tender. Optional: rub with oil and salt for crispier skin.
Scoop & Crisp:
Let potatoes cool slightly. Slice in half lengthwise and scoop out the insides, leaving a ¼-inch border. Brush skins with olive oil and bake skin-side up 10–15 minutes until crispy.
Prepare the Filling:
In a skillet over medium heat, sauté onion until translucent, then add garlic for 30 seconds. Cook ground meat until browned. Stir in tomato paste, beef broth, and frozen peas and carrots. Simmer 5–7 minutes until thickened. Season with salt and pepper.
Make Mashed Potato Topping:
Mash the potato insides with butter, warm milk or cream, and a pinch of salt. Fold in cheddar if using. The mash should be thick enough to hold its shape.
Assemble & Broil:
Fill each potato skin with the meat mixture, then top with mashed potatoes. Broil 2–3 minutes until golden. Watch closely!
Garnish & Serve:
Sprinkle with parsley and serve immediately. Optional: serve with sour cream or gravy.

Notes

Crispy Skins: Ensure skins are dry and bake them before filling.
Make Ahead: Bake and scoop potatoes up to 1 day ahead; store filling separately.
Quick Potato Hack: Microwave potatoes for 10–12 minutes, then crisp in the oven.
Thicker Mash: Add a tablespoon of Parmesan or instant potato flakes if too soft.
Variations:
- Vegetarian: Use cooked lentils or plant-based meat, and vegetable broth.
- Tex-Mex: Add taco seasoning, corn, black beans, and Monterey Jack cheese.
- Sweet Potato Twist: Use sweet potatoes for a slightly sweet flavor.