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


  1. Pierce potatoes several times with a fork. Arrange on a foil lined baking sheet.
  2. Bake in a preheated 425 degree oven for 45 minutes or until tender. Cool.
  3. 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.
  4. Then add meat. Cook and crumble about 5 minutes or until no longer pink.
  5. Add wine and scrape up any cooked bits at the bottom of the skillet. 
  6. Then add veggies and remaining ingredients. Stir to combine.
  7. Bring to a simmer and cook for 10 minutes. Then remove from heat.
  8. Slice each cooled potato in half and scoop out the flesh leaving a 1/4-inch shell. Reserve flesh in a large bowl.
  9. Then brush the skins inside and out with olive oil and season with salt and pepper.
  10. Place back on the baking sheet and bake for 10 minutes turning once about halfway through.
  11. Mash the reserved potatoes and add butter, milk, salt, and pepper. Whip until smooth.
  12. Fill each potato skin with meat mixture. Then spoon or pipe mashed potatoes on top.
  13. Broil for 5 minutes or until mashed potatoes are golden brown.

Recipe from The Spiffy Cookie

Posted on Fantastical Sharing of Recipes