Shepherd's Pie Potato Skins
Shepherd's Pie Potato Skins are a delightful twist on the traditional Shepherd's Pie.
Yield: 4
Calories: 528kcal
Materials
- 1 tbsp olive oil
- 1 onion diced
- 2 or 3 cloves garlic minced
- salt & pepper to taste
- 1 lb ground lamb
- ½ tsp dried thyme & ½ tsp dried oregano
- 2 tbsp Worcestershire Sauce
- 1.5 cups frozen mixed vegetables peas, corn, carrots
- 1 cup beef stock
- ½ cup water
- 2 tbsp flour
Potatoes and Mash
- 4 large potatoes scrubbed clean
- 1 cup milk
- 2 tbsp butter
- salt & pepper to taste
Instructions
- Preheat oven to 350F.
- Prick the potatoes with a fork and microwave on high for 5 or 6 minutes.
- Microwave another 5 min. Pierce with knife to check if they are cooked.
- Remove from microwave. Cut off the tops and scoop out the center using a spoon, leaving a thin skin
- Place the potato scooped out in a bowl.
- Add milk, butter and salt and mash until smooth.
- 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.
- Add lamb and cook, until nicely browned about 3 minutes.
- Sprinkle flour over meat and stir to combine.
- Add stock, water, salt, pepper, Worcestershire sauce, thyme & oregano & stir to combine
- Bring to simmer and continue to stir until the sauce is thick and glossy – around 2 minutes.
- Add frozen carrots and peas.
- Remove from heat.
- Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well.
- Scoop the mashed potato with a spoon then fluff it up with a fork.
- Place in the oven and bake for 15 to 20 min until the mashed potato is starting to brown on the ridges.
Video
Nutrition
Serving: 650g | Calories: 528kcal | Carbohydrates: 75g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 651mg | Potassium: 1214mg | Fiber: 12g | Sugar: 8g | Vitamin A: 899IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 6mg