Shepherd’s Pie Potato Skins

If you are a potato lover, you are going to want to make these shepherd’s pie potato skins ASAP. With a double dose of potato and a savory filling, what more could you ask for?

Shepherd's Pie Potato Skins 1

Pi day!!! Normally I am all about the sweet, dessert pies but today I decided to combine the holiday with St. Patrick’s Day with a savory pie. Shepherd’s pie is a popular meal for St. Patrick’s Day but instead of serving it in a traditional pie or casserole pan, I turned it into potato skins. Because what’s better than more potatoes on St. Patrick’s Day?

Shepherd's Pie Potato Skins 2

These potato skins are serious potato-on-potato action. I used my trusty potato skin method to create the shells but instead of reserving the flesh to be used later in another recipe, after stuffing them with filling, I topped them off with their very own guts turned into mashed potato, just like you would top off a more traditional looking Shepherd’s pie.

Shepherd's Pie Potato Skins 3

I actually doubled the recipe for my Pot Luck o’ the Irish party I hosted this past weekend but I don’t think it was necessary because despite everything being crazy delicious, there was just so much of it! Everyone brought something different and yummy and no one brought any of their leftovers home with them! Guess who doesn’t have to cook this week ;-).

One year ago: Jalapeno-Cilantro Hummus with Lime Pita Chips

Two years ago: Rainbow Fruit Pizza Tart

Three years ago: Guiltless Avocado Alfredo Pasta with Spicy Chicken


Serves 8



8 large russet potatoes, scrubbed and dried

1 cup milk

1/4 cup unsalted butter, room temperature

1/2 tsp salt

1/4 tsp pepper


1 Tbsp olive oil

1/2 cup chopped yellow onion

2 cloves garlic, minced

1/2 lb. ground lamb

1/2 lb. ground beef

1/2 cup dry red wine

10 oz. (2 cups) frozen carrot, corn, pea mix

1 (6 oz.) can tomato paste

1 Tbsp Worcestershire sauce

1 Tbsp cornstarch

2 tsp whole grain mustard

1 tsp dried rosemary

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried oregano


  1. Preheat oven to 425 degrees. Pierce potatoes several time with a knife or fork. Arrange on foil-lined baking sheets. Bake for 45 minutes or until tender. Cool.
  2. Meanwhile, make the filling. Heat oil in a large skillet over medium high heat. Add onion and garlic ans saute for 2 minutes or until softened. Add meat and cook, breaking it up, until no longer pink, about 5 minutes.
  3. Add wine and scrape up any bits on the bottom of the pan. Add veggies and remaining ingredients and stir to combine. Bring to a simmer and cook for 10 minutes. Remove from heat.
  4. Slice each potato in half, scoop out the flesh leaving a 1/4-inch thick shell, reserving the flesh in a large bowl. Brush them inside and out with olive oil and sprinkle with salt and pepper and arrange back on the same baking sheets. Bake for 10 minutes until crisp, turning once halfway. Remove from oven and turn on the broiler.
  5. Meanwhile, mash the potatoes reserved from the skins. Add butter, milk, salt, and pepper and whip until smooth. Fill each potato with the meat mixtures, pushing down slightly to pack. Spoon or pipe mashed potato mixture on top of each potatoes skin. Place under broiler fro 5 minutes or until golden brown.

Source: Inspired by many sources across the internet.


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