8oz ground beef
1 tbsp olive oil
1/2 onion, diced
1 clove garlic, minced
1.5 cups frozen or fresh mixed vegetables
2 tbsp flour
1 cup beef stock/broth
1/2 cup water
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried oregano
Black pepper
Potatoes and Mash
4 large potatoes, scrubbed clean
1/2 to 1 cup milk
2 tbsp butter (optional – but highly recommended)
Salt to taste
Directions
Preheat oven to 350F.
Potatoes and Mash
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). 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 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. 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!
Notes
From http://www.recipetineats.com/shepherds-pie-potato-skins/. Have not yet tried - found this one on the internet and marked it for future reference. 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.
Nutrition Info
Assumes all potato is used, serving 4 people
Calories: 528; Carbs: 75.6g; Protein: 26.1g; Fat: 13.9g
