Shepherd's Pie Potato Skins
Description
A combination of twice baked potatoes and Shepherd's Pie? Yes, this is it and it is delicous and easy to make.
Ingredients
1/2 lb. ground beef
1 T. olive oil
1/2 onion, diced
1 clove garlic, minced
1½ c. frozen mixed vegetables
2 T. flour
1 c. beef stock/broth
1/2 c. water
1/2 t. salt
1/2 t. dried thyme
1/2 t. dried oregano
freshly ground black pepper, to taste
Potatoes and Mash
4 large potatoes, scrubbed
1/2 - 1 c. milk
2 T. butter
salt, to taste
Directions
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Preheat oven to 350 degrees.
Potatoes:
Prick the potatoes with a fork about 6 times on each potato; microwave on High 5 minutes; turn and microwave for another 5 minutes. Pierce with a knife to see if they are cooked.
Remove potatoes from microwave. Cut off tops; scoop out the center using a spoon, leaving a thin skin. Reserve skins.
Place the scooped out potato in a bowl; add milk, butter and salt; mash until smooth, or to your preference.
If wanting to pipe the filling, place the mashed potato into a piping bag with a large star tip nozzle.
Filling:
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes until softened. Turn heat up to High. Add ground beef and cook, breaking up meat, until browned and cooked, about 3 minutes.
Sprinkle on flour; stir. Add remaining ingredients; stir to combine. Bring to a simmer; continue to stir until sauce is thick and glossy, about 2 minutes. Remove from heat.
Assembly:
Fill each potato skin 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. Save the remainder or serve it on the side.
Place in the oven; bake 15 - 20 minutes until the mashed potato is starting to brown on the ridges.
Serve while hot.