During Saint Patty’s Day, there are a couple things for which you need to prepare. Wear green to avoid being pinched, go out and buy Irish whiskey to make cocktails, and most importantly make a party appetizer that will help to soak up all that alcohol. Shepard’s Pie Potato Skins are up to that task. Check out the recipe below to make for you St. Patrick’s Day party!
Val and I were thinking about this Saint Patty’s and wanting to put a twist on the deliciousness that is Shepard’s Pie. We are both VERY big fans of mashed potato’s and potato skins, so the combination was merely a matter of time. It’s literally a portable Shepard’s Pie and these bad boys will absorb more alcohol than your friends can put away. The only problem you’ll have is you didn’t make enough!
You can deep fry the potato skins and if you decide to go that route, more power to you! There are a number of things you can do to accomplish this appetizer easier if needed. You can microwave the potatoes. Just stab the potatoes with a fork all the way around. Cover in a wet paper towel and microwave for 10 minutes. We tried this method out and for the first batch it was good, so that’s what we put in our recipe. Microwaving does zap all the nutrition out of food, but if you need them in a hurry its an options. You could also buy the potato skins by themselves and use instant mashed potatoes.
Immersion Blender: We love our immersion blender and it’s the perfect tool to whip up the creamy mashed potatoes for these Shepard’s Pie Potato Skins. No immersion blender? No need, you can mash these with a potato masher or a regular hand blender.
Ground Beef: We went with the classic ground beef for this party favorite but you can also use ground turkey or impossible meat as a substitute.
Russet Potatoes: We chose russet potatoes since we wanted the thicker skin. But red potatoes would work well too.
Peas, Onion, and Carrots: The classic Shepard’s Pie veggies are a must for this dish. Get fresh or frozen, either will taste delicious in this dish!
Lipton Onion Soup Mix and Worcestershire: This is where the full bold flavor will come in so try not to substitute either of these if possible.
Step by step
To begin making these Shepard’s Pie Potato Skins preheat the oven to 450 degrees. Microwave the potatoes in wet paper towels for 5 minutes, flip, then another 5 minutes. This will soften the potatoes so you can easily slice in half and scoop out the inside. Place the inside scooping of the potatoes into a bowl. Add your garlic powder, butter, milk, salt, and pepper to the bowl to make your mashed potatoes. Mash or blend the potatoes until they are smooth and creamy.
In a large saute pan over medium heat add your ground beef and cook until done. Drain the grease and add the ground beef, garlic, onion, and carrots to the pan. Let cook a few minutes so the carrots are starting to soften and then add the peas. Slowly pour in the beef broth, worcestershire sauce, lipton onion soup mix, salt, pepper, and crushed red pepper and stir well. Let simmer a few minutes. While the Shepard’s Pie mixture is simmering, combine equal parts cornstarch and water to a small bowl and mix together. Add the flour mixture to the pan and stir well. The mixture will begin thickening.
Slice your potato skins in half and fill with the Shepard’s Pie mixture. Top each potato skin with a dollop of mashed potatoes. Place the potato skins on a sheet pan and bake for 10-15 or until the mashed potatoes begin to brown on top. Remove from the oven and enjoy!
From our kitchen to yours, cheers!
Shepard’s Pie Potato Skins
Ground Beef Mixture
- 1 lb ground beef
- 2 carrots peeled and diced
- ½ onion diced
- 1 cup peas
- 1 package of Lipton onion soup mix
- 1 ¼ cup beef stock
- 3 tbsp worcestershire sauce
- 2 cloves garlic
- pinch crushed red pepper
- 1 tbsp pepper
- 1 tsp salt
- ¼ cup flour
- 8 potatoes
- 1 tbsp garlic powder
- 4 tbsp butter
- ⅓ cup milk
- 2 tsp pepper
- 1 tsp salt
- Preheat oven to 450°
- Puncture the potatoes and wrap in wet paper towels. Microwave for 5 minutes, flip them and then microwave them for another 5 minutes
- Leave the potatoes aside to cool a little and peel your carrots. Dice the carrots, onion, and garlic and leave to the side.
- Slice the potatoes in half and scoop out the inside into a bowl to be used for the mashed potatoes
- In the bowl with the insides of the potatoes add the butter, garlic powder, salt, pepper, and milk and mix until smooth
- In saute pan add ground beef and cook. Drain grease
- Add carrots, onions, and garlic to the ground beef pan and cook for 5 minutes
- Add peas and stir. Add in 1 cup of beef broth, worcestershire sauce, lipton onion soup mix, salt, pepper, and crushed red pepper. Mix well
- In small bowl all ¼ cup flour and ¼ cup beef broth mix until the flour is dissolved in the broth
- Add the flour mixture to the beef and stir well. Once this begins to thicken remove from the heat and continue to mix well with the ground beef and vegetables.
- Slice potato skins in half on a diagonal and fill with ground beef mixture. Place on baking sheet
- Top with mashed potatoes and bake for 10-15 minute or until the mashed potatoes are golden brown on top
- Remove from oven and serve