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Potato skins filled with shepard's pie
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Shepard's Pie Potato Skins

Course Appetizer, Snack
Keyword Beef, Ground Beef, Potato, Potato Skins, Shepard's Pie
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 people

Ingredients

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

Mashed Potatoes

  • 8 potatoes
  • 1 tbsp garlic powder
  • 4 tbsp butter
  • cup milk
  • 2 tsp pepper
  • 1 tsp salt

Instructions

  • 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