Shepherd's Pie Potato Skins

• Meat

  • 250 g Beef mince

• Produce

  • 1 clove Garlic
  • 1/2 Onion, white or yellow brown
  • 1/2 tsp Oregano, dried
  • 4 Potatoes, large
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 cup Beef stock/broth

• Baking & Spices

  • 1 Black pepper
  • 2 tbsp Flour
  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Milk

• Frozen

  • 1 1/2 cups Mixed vegetables, frozen

• Liquids

  • 1/2 cup Water

Found on recipetineats.com

Description

Ingredients

• 250g/8oz beef mince (ground beef)
• 1 tbsp olive oil
• ½ onion (brown, white or yellow), diced
• 1 clove garlic, minced
• 1½ cups frozen mixed vegetables (pea, corn, carrots) (or fresh)
• 2 tbsp flour
• 1 cup beef stock/broth (or 1 stock / bouillon cube dissolved in hot water)
• ½ cup water
• ½ tsp salt
• ½ tsp dried thyme
• ½ tsp dried oregano
• Black pepper
• 4 large potatoes, scrubbed clean (about 400g/13oz each)
• ½ to 1 cup milk (full or low fat)
• 2 tbsp butter (optional – but highly recommended)
• Salt to taste

Directions

• Preheat oven to 180C/350F.
• Prick the potatoes with a fork (about 6 times on each potato) and microwave on high for 5 minutes. Then turn and microwave for a further 5 minutes. Pierce with a knife to check if they are cooked.
• Remove from microwave (use a dish cloth). Cut off the tops and scoop out the center using a spoon, leaving a fairly thin skin (about 0.5 cm / 0.2”).
• Place the potato scooped out in a bowl. Add milk, butter and salt and mash with a potato masher until smooth, or to your liking.
• If you want to pipe the filling, place the mashed potato into a piping back with a large star tip nozzle.
• Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium high heat.
• Add onion and garlic, sauté for 2 minutes until softened.
• Turn up heat to high. Add mince beef (ground beef) and cook, breaking up the mince as you go, until nicely browned and cooked – about 3 minutes.
• Sprinkle over flour and stir to combine.
• Add remaining ingredients and stir to combine. Bring to simmer and continue to stir until the sauce is thick and glossy – around 2 minutes.
• Remove from heat.
• Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well.
• Pipe over the mashed potato, or scoop it on with a spoon then fluff it up with a fork. You probably won’t use all of it – save the remainder or serve it on the side.
• Place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges.
• Serve immediately!