Wednesday, 18 September 2013

Shepherd's Pie Potato Skins

When you get right down to it, how can you not love Shepherd's Pie? It's always been one of my favourites because it's mostly beef, potatoes, and cheese! Now, what could possibly make it better? Well... How about cooking it in the potato skins? Oh yeah...



So, here's what you need:

  • 2 large baking potatoes, baked as desired (BBQ is nice...)
  • 4 tsp butter (divided)
  • 1 onion, chopped
  • 1 carrot, finely diced
  • 1/2 pound lean ground beef
  • 2 cups beef or vegetable stock
  • 2 tsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1/4 tsp summer savoury
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • Salt and pepper to taste
  • 1 cup of grated cheddar (I prefer old cheddar for the tangy flavour)
Pre-heat oven to 450 degrees.

Melt half the butter in a non-stick, deep, frying pan at medium heat. Add in the onion and cook for about 3-4 minutes, until soft. Add the ground beef, increase heat to medium-high, and cook an additional 3-4 minutes or until beef has browned. Add in the Worcestershire sauce, tomato paste, summer savoury, and oregano. Bring to a simmer, reduce heat to medium-low, and gently cook (should bubble) for about 15 to 20 minutes or until sauce has thickened. With a few minutes to go, stir in basil, salt, and pepper.


While the beef mixture is cooking, cut the potatoes in half length-wise and scoop out the interior into a small bowl, making sure you leave the skin of the potato intact as this will be your dish.


Mash the potato in the bowl with remaining butter, salt, and pepper (to taste). Divide the beef mixture into the potato skins.


Cover the tops of the potatoes with the mashed and then top with the grated cheese.



Bake for 15 to 20 minutes or until a nice golden brown. Serve and enjoy! This feeds two.



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