Shepherd's Pie Potato Skins
What you need:
For the potatoes:
- 8 large russet potatoes, scrubbed and dried
- 1 cup milk
- 1/4 cup unsalted butter, at room temperature
- 1/2 tsp. salt
- 1/4 tsp. pepper
For the filling:
- 1 Tbsp. olive oil
- 1/2 cup chopped yellow onion
- 2 cloves minced garlic
- 1 lb. lean ground beef
- 1/2 cup dry red wine
- 2 cups frozen mixed veggies
- 1 can (6 oz.) tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. cornstarch
- 2 tsp. whole grain mustard
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. oregano
Directions:
- Pierce potatoes several times with a fork. Arrange on a foil lined baking sheet.
- Bake in a preheated 425 degree oven for 45 minutes or until tender. Cool.
- Make filling by heating oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 minutes or until softened.
- Then add meat. Cook and crumble about 5 minutes or until no longer pink.
- Add wine and scrape up any cooked bits at the bottom of the skillet.
- Then add veggies and remaining ingredients. Stir to combine.
- Bring to a simmer and cook for 10 minutes. Then remove from heat.
- Slice each cooled potato in half and scoop out the flesh leaving a 1/4-inch shell. Reserve flesh in a large bowl.
- Then brush the skins inside and out with olive oil and season with salt and pepper.
- Place back on the baking sheet and bake for 10 minutes turning once about halfway through.
- Mash the reserved potatoes and add butter, milk, salt, and pepper. Whip until smooth.
- Fill each potato skin with meat mixture. Then spoon or pipe mashed potatoes on top.
- Broil for 5 minutes or until mashed potatoes are golden brown.
Recipe from The Spiffy Cookie
Posted on Fantastical Sharing of Recipes