Watch how to make Shepherd's pie stuffed potato skins

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This recipe is a great example of turning two good foods into something fabulous. From two classic comfort food recipes (potato skins and shepherd's pie) comes one mouthwatering masterpiece of flavor. This recipe from Tip Hero is a great option for a side dish, or you can serve it with a salad and make it the main course.
Similar to the traditional twice-baked potato, this recipe adds a few ingredients to amp up the flavor. The extra ingredients also make this dish a little more filling. Keep reading to see the full recipe below and stick around for the video at the end.
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Shepherd's pie stuffed potato skins
Preparation time: 30 minutes
Total time: 1 hour and 35 minutes
Serves: 4
Ingredients
4 potatoes, washed and baked
2 1/2 tablespoons butter
1/2 teaspoon salt
1/4 cup to 1/2 cup whole milk
1 tablespoon olive oil
1/2 onion diced
8 ounces ground beef
3/4 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1 1/2 cups frozen veggies
Directions
1. Wash potatoes, sprinkle with a little salt, and bake at 425 F for 45 minutes or until they're cooked through.
2. Remove from the oven and allow to cool.
3. Slice about 1/4 inch off the side and scoop the cooked potato insides into a bowl.
4. Add butter, salt and milk to the potato flesh and mash until smooth.
5. In a frying pan, heat the olive oil. Add onion, ground beef, black pepper, salt and flour into the pan. Continue cooking until the meat is completely browned.
6. Add beef broth and Worcestershire sauce. Bring the mixture to a boil and add frozen vegetables. Simmer on low until the sauce thickens.
7. Fill the potato peel with meat and vegetable mixture. Use a piping bag to pipe the mashed potatoes on top.
8. Bake at 350 F for 15 to 20 minutes.
Make sure the mashed potatoes are mostly cool before putting them in the piping bag to prevent burning your hands. Cooking them in the oven will warm them back up and add an appetizing brown crust.
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Resources Tiphero
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