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Potato skins filled with shepard's pie

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


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


  • 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