Shepherds Pie Potato Skins Recipes

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SHEPHERD'S PIE POTATO BOWLS



Shepherd's Pie Potato Bowls image

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

4 large russet potatoes (about 3 pounds)
4 tablespoons unsalted butter plus 1 tablespoon melted butter
1/4 cup whole milk
1/4 cup sour cream
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1 small carrot, chopped
12 ounces ground beef chuck
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1/3 cup frozen peas, thawed

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 TWICE-BAKED POTATO RECIPE BY TASTY



Shepherd's Pie Twice-Baked Potato Recipe by Tasty image

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

4 russet potatoes, scrubbed clean and patted dry
1 tablespoon olive oil
1 ½ teaspoons kosher salt, divided, plus more to taste
3 tablespoons unsalted butter
¼ cup heavy cream, warm
½ teaspoon freshly ground black pepper, plus more to taste
½ cup shredded cheddar cheese
¼ cup fresh chives, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlics, minced
1 lb ground beef, or ground lamb
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon freshly ground black pepper, divided, plus more to taste
2 teaspoons worcestershire sauce
1 tablespoon tomato paste
½ cup beef stock
1 can carrot, drained
1 can peas, drained

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

SHEPHERD'S PIE TWICE-BAKED POTATOES



Shepherd's Pie Twice-Baked Potatoes image

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

6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced chives
TOPPINGS:
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon paprika

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.

SHEPHERD'S PIE POTATO SKINS RECIPE - (4.1/5)



Shepherd's Pie Potato Skins Recipe - (4.1/5) image

Provided by á-28504

Number Of Ingredients 16

1/2 pound ground beef
1 tablespoon olive oil
1/2 onion, diced (white or yellow)
1 clove garlic, minced
1 1/2 cups frozen mixed vegetables (pea, corn, carrots or fresh)
2 tablespoons flour
1 cup beef stock or broth or 1 bouillon cube dissolved in hot water
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Black pepper, to taste
4 large potatoes, scrubbed clean
3/4 cup milk, full or low fat
2 tablespoon butter, optional but highly recommended
Salt, to taste

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!

SHEPHERD'S PIE POTATO SKINS



Shepherd's Pie Potato Skins image

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

4 large russet potatoes, scrubbed clean
1/4-1/2 cup whole milk
2 1/2 tablespoons butter
1/2 teaspoon salt
1 tablespoon olive oil
1/2 medium onion, diced
8 ounces ground beef
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 1/2 cups frozen vegetables

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.

CHEESY SHEPHERD'S PIE POTATO SKINS



Cheesy Shepherd's Pie Potato Skins image

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

10 small idaho potatoes, washed and dried
olive oil
1/2 small yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon thyme
1/2 lb ground beef
1 tablespoon flour
1/2 cup beef broth
1/2 tablespoon Worcestershire sauce
1 1/4 cups frozen peas and carrots, thawed
salt
pepper
vegetable oil, for brushing
1 cup shredded white cheddar cheese
sour cream, for garnish
chopped parsley, for garnish

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 POTATOES



Shepherd's pie potatoes image

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

2 tsp butter
½ onion , chopped
140g lean minced beef
250ml beef stock
1 tsp Worcestershire sauce
1 tbsp tomato purée
1 large jacket potato , baked
small handful grated cheddar

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

WEEKNIGHT SHEPHERD'S PIE



Weeknight Shepherd's Pie image

Canned potatoes make wholesome, homemade meals like this classic Shepherd's Pie a reality any night of the week.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 35m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, diced
1 large garlic clove, minced
1 pound ground beef
1 tablespoon all-purpose flour
1 (14.5 ounce) can stewed tomatoes
½ teaspoon dried thyme
1 (15 ounce) can peas and carrots, drained
1 (15 ounce) can sliced white potatoes, drained
1 tablespoon butter, melted

Steps:

  • In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
  • In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
  • Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 21.4 g, Cholesterol 50.5 mg, Fat 15.6 g, Fiber 3.7 g, Protein 15.6 g, SaturatedFat 5.9 g, Sodium 544.2 mg, Sugar 3.5 g

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From popnuze.com


SHEPHERD’S PIE STUFFED SWEET POTATO SKINS - HUNGRY-GIRL
Carefully scoop out the pulp, leaving about 1/4 inch inside the skin. Reserve pulp for another use. Place potato skins on the baking sheet, and bake for 12–14 minutes. Set oven to broil. Broil until crispy, 1–2 minutes. Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, veggies, and 1/8 tsp. of each seasoning.
From hungry-girl.com


SHEPHERD’S PIE STUFFED POTATOES – SHEPHERDS IN JACKETS RECIPE
Preparation. Pre-heat the oven to 400ºF. On a baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake in the oven until tender, about 1 hour.
From rachaelray.com


SHEPHERD'S PIE POTATO SKINS - POPNUZE.COM
This delicious potato recipe includes all of the yummy fillings of a regular shepherd's pie, but instead of serving it in one big casserole dish, this is a recipe that has individual servings. So you still have all of the great flavour of your regular shepherd's pie, but all in your own personal potato skin. Potatoes have to be one of the most ...
From popnuze.com


SHEPHERD'S PIE POTATO SKINS - RECIPETINEATS.US
2014-09-30 RecipeTin Eats. Fast Prep, Big Flavours. Main Menu. Display Chase Bar
From recipetineats.us


SHEPHERD'S PIE POTATO SKINS - FOODIECITYNETWORK.COM
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.
From foodiecitynetwork.com


10 BEST SHEPHERDS PIE WITH MASHED POTATOES RECIPES - YUMMLY
2022-07-16 mashed potatoes, sage, turkey gravy, ground turkey, frozen corn and 7 more. Easy Shepherds Pie Recipe | Quick Weeknight Dinner! Moms Need To Know. flour, worcestershire sauce, salt, milk, mashed potatoes, olive oil and 6 more.
From yummly.com


EASY SHEPHERD'S PIE WITH POTATO CRUST HACK - FAMILY SAVVY
2022-02-26 Spread all meat mixture atop beans. Sprinkle meat with parmesan cheese. Microwave potatoes per directions on box. Stir potatoes until smooth; spread evenly over meat layer. Spray potato layer with butter/olive oil spray. Sprinkle potato layer with paprika and red pepper if desired. Bake uncoverd for 30-45 minutes until bubbly and golden on top.
From familysavvy.com


SHEPHERD'S PIE WITH POTATO CRUST RECIPE | SOUTHERN LIVING
Step 2. Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly.
From southernliving.com


SHEPHERDS PIE POTATO SKINS RECIPES - EASY RECIPES
Shepherd's Pie Potato Skins Ingredients: 1/2 – 3/4 of a bag of large noodle pasta approx. 1lb of ground beef 1 pkg/envelope of taco seasoning 1C water 1/2 pkg of cream cheese 1 1/2C shredded cheese Directions: 1.
From recipegoulash.cc


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