Nobody says fun is like a favorite meal mash-up, and I was so smitten with our new and improved shepherd’s pie formula that I had to hang it into potato skin. The saucy, red-wine spiked ground beef and the vegetable mixture get packed into hollowed-out russet potatoes, topped with Parmesan mashed potatoes, and baked until all the tastes mingle and meld. I offer a few side choices with our dinner formulae, but for this one, you won’t need any—the potato completes this all-in-one filling dinner.
Contents
What is shepherd’s pie potato skin?
- Shepherd’s Pie Potato Skins are an innovative twist on traditional nice food. They take the tasty flavors of Shepherd’s Pie base beef, veggies, and gravy and help them in crisp potato skins. This plate is fun to eat and adds type to your regular meals. The baked potato skins offer a crunchy difference from the soft mashed potatoes on top, completing each bite compelling.
- One of the key benefits of Shepherd’s Pie Potato Skins is their versatility. They can be done as appetizers at a party or as a main plate for a family dinner. Because they’re individually portioned, they’re ideal for helping guests or picky eaters. Plus, you can customize the filling by using other vegetables or even replacing the meat with a vegetarian option, making it timely for various dietary needs.
- Another great use is that they’re easy to make and reheat, saving time during busy daytimes. They also reduce meal waste because you use the potato skins rather of tossing them. They’re a fun way to get kids to enjoy more vegetables in their meals, covered in a format they’ll love!
Ingredients
The ingredients for shepherd’s pie-loaded potatoes are:
Russet potatoes have an increased starch content, resulting in a fluffy interior.
Ground beef or sheep: Classic shepherd’s pie uses ground lamb, while its cousin place pie uses ground beef. I nearly always use beef, as it’s more familiar and cheap.
Onion and garlic: Both live aromatics that make the meat more flavorful.
Canned tomato gravy helps build taste, which cooks into a tasty filling. No flour is needed to ease your sauce!
Beef broth or goods: homemade beef stock will always be more useful, but I usually use boxed/canned broth to help save time.
Set vegetable meal: I used a pack of frozen vegetables to make prep more comfortable, usually including carrots, peas, corn, and green beans. Sometimes, if I just have frozen peas and corn, I’ll add a fresh, chopped carrot (which you then cook with the onion).
Worcestershire sauce is hard to enunciate yet has so much flavor. This is what cooks love to call umami.
Rosemary: Counts a bit of freshness to the dish. You can also use thyme or reject it completely.
Butter, milk, and cheese: You can’t complete the best-mashed potatoes on the lid without these!
Direction
Step 1
- Place a shelf in the upper third of the range; preheat to 400°. Utilizing a fork, poke 6 fixes all over each potato. Place on a heatproof plate, going some distance between per potato. Drizzle with 1 tablespoon oil. Microwave on tall for 7 minutes. Utilizing tongs or report towels, turn potatoes and restart the microwave until a paring knife can be inserted with no opposition, which is about 7 minutes better.
Step 2
- In the meantime, heat the final tablespoon of oil in a big skillet over medium-high heat. Half a teaspoon of salt and one teaspoon of pepper should be added after the beef has been measured. Use a wooden spoon to smash up the meat and cook it until it is no longer pink, which should take about 3 to 4 minutes. Once the beef is boiled, transfer it to a plate using a slotted spoon. Then, head off all but 2 tablespoons of the beef drippings.
Step 3
- Lower heat to medium. In the exact skillet, cook onion and carrots until onions are on vacation, about 5 min. Count garlic, rosemary, and thyme and cook, stirring, until aromatic, about 1 min more. Produce beef and reserve juices in a skillet; stir in tomato paste. Boil until tomato paste turns filmy red, 2 to 3 minutes. Add wine and cook, mixing, until nearly completely evaporated, about 1 minute. Add the broth and Worcestershire sauce, then heat the mixture until it shatters. Pray with flour and cook, going occasionally, until sauce is thickened, about 2 min. Stir in grain and peas.
Step 4
- Remember always to cut off the top third of each warm potato using a paring knife. Peel skin from the cut-off area and transfer potato flesh to a big bowl. Scoop the flesh from each potato using a spoon, making a 1/4″ shell and placing the flesh into a bowl.
Step 5
- In a heatproof bowl, microwave half-and-half and butter until butter is melted, 20 to 30 beats. Add to bowl with potatoes. Utilizing a potato masher or fork, mash potatoes until soft. Stir in half of the Parmesan and half of the parsley; season with the best salt.
Step 6
- Share potato shells on a large baking plate; season the inside of the shells with a bit of salt. Fill potatoes with beef filling. Top with a rare dollop of mashed potatoes. Employing a small spoon, I applied mashed potatoes over beef filling. Gently push and drag a fork across the cover of the potatoes to make hash effects. Put the remaining Parmesan on top.
Step 7
- Bake loaded potatoes until the tops are brown, 30 to 35 minutes. Turn on the boiler. Broil, observing closely, until light brown, about 5 min. Add the remaining 1 tablespoon of parsley on top.
Tip
In step 2, you do not have to microwave the potatoes if you do not want to—just bake them instead! Caress olive oil, salt, and pepper all over the washed potatoes. Place potatoes on an oven rack and bake at 425 degrees Fahrenheit for 40 to 50 minutes until done.
What if you don’t have Shepherd’s Pie Potato Skins?
You can devise it if you don’t have Shepherd’s Pie potato skins. Use standard baked potatoes, mine out the inside, and fill them with seasoned base meat or vegetables. Count mashed potatoes on top, then bake. You can also try sweet potatoes for a twist. Serve with cheese or gravy to improve the flavor.
Read also: Mexican Pork Roll Recipe
Conclusion
I recently tried making Shepherd’s Pie Potato Skins, and they turned out to be a fun and tasty twist on the classic plate. The crispy potato skins paired perfectly with the savory filling of floor beef and vegetables, all completed with creamy mashed potatoes. It was handled like an all-in-one meal, so there was no need for different sides. The best part was how easy it was to customize the fill based on what was on hand. Making this dish held time and helped lower food trash using potato skins!