SHEPHERD'S PIE POTATO SKINS
Make and share this Shepherd's Pie Potato Skins recipe from Food.com.
Provided by Jazz6581
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they're done.
- Cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin.
- Add the milk, butter and salt to the bowl of potato and mash until smooth. If you'll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
- In a sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent.
- Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
- Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
- Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.).
- Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.
- In step 2, you don't have to microwave the potatoes if you don't want to- just bake them instead! Rub olive oil, salt and pepper all over the cleaned potatoes. Place potatoes directly on an oven rack and bake at 425 degree Fahrenheit for 40 to 50 minutes until done.
SHEPHERD'S PIE POTATO BOWLS
Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
- Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
- Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
- Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
SHEPHERD'S PIE POTATO SKINS RECIPE - (4.1/5)
Provided by á-28504
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. 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 or hot pad). 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. Filling: 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. Assemble potatoes: Fill each potato with the potato mixture 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!
CHEESY SHEPHERD'S PIE POTATO SKINS
These crispy potato skins are packed with the classic shepherd's pie filling and get their kick from sharp cheddar cheese and a dollop of sour cream.
Provided by Arlyn Osborne
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
- When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
- Place the potato skins, flesh side down on two parchment-lined baking sheets.
- Reserve the potato flesh for another use.
- Preheat oven to 400°F.
- Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
- Add the ground beef. Cook until browned, breaking up with a wooden spoon.
- Sprinkle the flour over and stir, cooking for 1 minute.
- Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
- Add the peas and carrots and let simmer for 5-7 minutes.
- Season with salt and pepper. Turn heat to low, cover, and keep warm.
- Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
- Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
- Top the cheese with 2 tablespoons of the meat mixture.
- Bake for 7-10 minutes until the cheese is melted.
- Top with a dollop of sour cream and a sprinkle of parsley.
Nutrition Facts : Calories 414.7, Fat 13.4, SaturatedFat 7, Cholesterol 48.8, Sodium 290.3, Carbohydrate 55.2, Fiber 7.4, Sugar 2.7, Protein 19.7
SHEPHERD'S PIE TWICE-BAKED POTATOES
This recipe features the best of two classics-baked potatoes and shepherd's pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 26
Steps:
- Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.
Nutrition Facts : Calories 986 calories, Fat 56g fat (32g saturated fat), Cholesterol 183mg cholesterol, Sodium 1066mg sodium, Carbohydrate 86g carbohydrate (12g sugars, Fiber 11g fiber), Protein 37g protein.
EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES
This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.
Provided by HEATHER C
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
- Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
- Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
Nutrition Facts : Calories 392 calories, Carbohydrate 33.4 g, Cholesterol 73.5 mg, Fat 20.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 889 mg, Sugar 6.9 g
SHEPHERD'S PIE POTATOES
A simple supper that's got all the elements of the ultimate comfort food. Easily scaled up if you've got more mouths to feed
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further 3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato purée and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
- To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, sprinkle with cheese, then bake for 15-20 mins until golden. Serve with your favourite veg.
Nutrition Facts : Calories 779 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 2.43 milligram of sodium
SIMPLY POTATOES® EASY SHEPHERD'S PIE
Hearty and delicious, this shepherd's pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. Spray 2-1/2 to 3 quart casserole baking dish with nonstick cooking spray.*
- In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes® evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven.
- Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes® are lightly browned.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 28.9 g, Cholesterol 77.8 mg, Fat 23.2 g, Fiber 5.6 g, Protein 24.7 g, SaturatedFat 9.4 g, Sodium 1084.5 mg, Sugar 6.3 g
SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY
This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h18m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
- Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
- Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
- While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
- Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
- When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
- Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
- Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
- Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
- Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
- Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
- Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
- Top the potatoes with the chives and serve warm
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams
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- Brown ground beef and onion in a large skillet over medium-high heat. Add the peas and carrots and continue to cook over medium heat for about 5 minutes; stir in the gravy, cover and set aside. It may be necessary to reheat this at the time of the assembly.
- Preheat oven to 400F/200C. Scrub potatoes to remove all dirt and sand then dry with paper towels.
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