This Modern Twist On Shepard's Pie Is One Your Family Will Love!
By DavidNeil
Wintertime means we need hearty, filling, warm meals that’ll last us through the long cold nights, and what better way to find them than go back to the most traditional recipes? One of the best and the oldest: shepherd’s pie! Also known as cottage pie – depending on your traditions and the filling – this combination of meat, vegetables and mashed potatoes is about as satisfying as it gets. How to make it even better? How about combining it with a more modern dish: potato skins?! Watch how they come together and give this delicious combo a try!
SHEPHERD’S PIE POTATO SKINS
Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes
You’ll Need
Baked Potato Mash
–4 large russet potatoes, scrubbed clean
–¼ to ½ cup whole milk
–2-½ tablespoons butter
–½ teaspoon salt
Filling
–1 tablespoon olive oil
–½ medium onion, diced
–8 ounces ground beef
–2 tablespoons flour
–1 cup beef broth
–2 teaspoons Worcestershire sauce
–1-½ teaspoons salt
–¾ teaspoon black pepper
–1-½ cups frozen vegetables
How To
Preheat the oven to 350 degrees Fahrenheit.
Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they’re done.
Cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin.
Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
In a sauté pan, heat the oil over medium-high heat.
Add the onion and sauté until translucent. Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.)
Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.
Tip
In step 2, you don’t have to microwave the potatoes if you don’t want to— just bake them instead! Rub olive oil, salt and pepper all over the cleaned potatoes. Place potatoes directly on an oven rack and bake at 425 degree Fahrenheit for 40 to 50 minutes until done.
Recipe adapted from Recipe Tin Eats
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