Name: Shepherd's Pie Potato Skins
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 250 g / 8 oz lamb or beef mince (ground meat); 1 tbsp olive oil; ½ onion (brown, white or yellow), diced; 1 clove garlic , minced; 1 1/2 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; Potatoes and Mash:; 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

1. This freezes really well. Freeze after baking for best results, otherwise the mashed potato sticks to the cling wrap. To reheat, thaw then bake (to get the top crispy again) or microwave.

2. You can bake the potatoes if you prefer, rather than microwaving them. They will take around 40 – 50 minutes at 180C/350F.

3. If you are in a real hurry, you can skip the step of baking and just brown the top under the grill/broiler. But note that the baking gives the Filling time for the flavours to develop as well as browning the top.

4. You could also sprinkle some grated parmesan cheese on top of the mashed potato. Adds even more crunch and flavor!

5.The Nutrition Facts assumes that you use all the potato scooped out for the topping. But actually, you probably won't so the actual calories per serving are less.

Shepherd's Pie Potato Skins

Ingredients

Potatoes And Mash

Steps

Notes

Nutrition Facts

Shepherd's Pie Potato Skins

Ingredients

Potatoes And Mash

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts