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Home Dietary Gluten Free Recipes

Shepherd’s Pie Potato Skins

By:Nagi
Published:30 Sep '14Updated:13 Dec '18
97 Comments
Recipe v

Shepherd’s Pie Potato Skins! Making this my “express” way, it takes just 15 minutes to prepare to pop into the oven to get those gorgeous brown crunchy bits on the mashed potato!

Shepherd's Pie Potato Skins, one cut open

“That moment when you cut through the creamy mashed potato with the golden crunchy ridges and the filling comes oozing out….I can’t describe how satisfying it is!”

As a potato-obsessed-carb-o-holic, I take great interest in any potato related dishes. However, with potato skin recipes, the thought that always crosses my mind is, “what shall I make with the potato I scoop out?” That’s why I love making these Shepherd’s Pie Potato Skins. It’s efficient. And there’s a double potato hit. Win, win!

Here’s a bit of food trivia for you: Shepherd’s Pie vs Cottage Pie. Do you know the difference? The recipe is the same – a mince filling topped with mashed potato. The only difference is that Shepherd’s Pie is traditionally made with lamb mince whereas Cottage Pie is made with beef mince. I always get the names confused!

Shepherd's Pie Potato Skins on a white plate

I first saw this Shepherd’s Pie Potato Skins recipe in a Women’s Weekly magazine way back in the 90’s. Well, not this exact recipe because I make the filling “my way” which is super fast. And a few weeks ago I saw it on Instagram and it prompted me to make it. The Instagram post was by Christina’s Cucina, a Scots-Italian food blogger based in LA. I mean, with that bloodline, how could you not be a great cook, right?? So thanks Christina, for reminding me of this!!

I made a bit of an effort to make these Shepherd’s Pie Potato Skins pretty by piping on the potato, but ordinarily I would just dump the potato on with just a spoon. It doesn’t impact the flavor at all. Just fluff up the potato with a fork and you pretty much get the same amount of brown crunchy ridges.

As a “fast food” blog, I make this the express way. Firstly, I microwave the potatoes. It takes about 10 minutes, compared to 50 minutes to bake. And because you pop the potatoes in the oven after filling it, the skin crisps up a bit so I don’t really see any difference between roasting or microwaving them. But you can bake the potatoes if you have an aversion to microwaving. 🙂

Secondly, I make my Shepherd’s Pie Potato Skins filling using frozen mixed vegetables (corn, peas and carrots). A decade ago I never would have done this, but nowadays the frozen vegetables are really great for dishes like this. Saves a whole lot of chopping! But if you prefer to use fresh vegetables, feel free to substitute!

I am not sure what moment is better – when it’s fresh out of the oven, ready to dig into, or that moment when you cut through the golden crunchy top through the creamy mashed potato and the filling oozes out…..What do you think??

Shepherd's Pie Potato Skins on plates

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Shepherd's Pie Potato Skins

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Baked, Dinner, Pie
4.80 from 30 votes
Servings4
Tap or hover to scale
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Don't save the potato you scoop out for another dish - mash it and pile it on top to make these irresistible Shepherd's Pie Potato Skins!

Ingredients

  • 250 g / 8 oz lamb or beef mince (ground meat)
  • 1 tbsp olive oil
  • ½ onion (brown, white or yellow), diced
  • 1 clove garlic , minced
  • 1 1/2 cups frozen mixed vegetables (pea, corn, carrots) (or fresh)
  • 2 tbsp flour
  • 1 cup beef stock/broth (or 1 stock / bouillon cube dissolved in hot water)
  • ½ cup water
  • ½ tsp salt
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • Black pepper

Potatoes and Mash

  • 4 large potatoes , scrubbed clean (about 400g/13oz each)
  • ½ to 1 cup milk (full or low fat)
  • 2 tbsp butter (optional – but highly recommended)
  • Salt to taste

Instructions

  • Preheat oven to 180C/350F.

Prepare the 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!

Recipe Notes:

1. 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.
2. You can bake the potatoes if you prefer, rather than microwaving them. They will take around 40 – 50 minutes at 180C/350F.
3. If you are in a real hurry, you can skip the step of baking and just brown the top under the grill/broiler. But note that the baking gives the Filling time for the flavours to develop as well as browning the top.
4. You could also sprinkle some grated parmesan cheese on top of the mashed potato. Adds even more crunch and flavor!
5. The Nutrition Facts assumes that you use all the potato scooped out for the topping. But actually, you probably won't so the actual calories per serving are less.
Shepherd's Pie Potato Skin Nutrition

Nutrition Information:

Serving: 650gCalories: 528cal (26%)Carbohydrates: 75.6g (25%)Protein: 26.1g (52%)Fat: 13.9g (21%)Saturated Fat: 5.9g (37%)Cholesterol: 62mg (21%)Sodium: 650mg (28%)Potassium: 2014mg (58%)Fiber: 12.2g (51%)Sugar: 8.3g (9%)Vitamin A: 2200IU (44%)Vitamin C: 114.7mg (139%)Calcium: 100mg (10%)Iron: 12.4mg (69%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

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97 Comments

  1. Belinda says

    August 23, 2022 at 7:58 pm

    5 stars
    Made this tonight for the family, the (at least) 30th recipeTin shopped for and made, and possibly at past the 50th made with a general guide… to ight, the fussiest of.ky eaters cake for seconds! THANK YOU, A NEW FAMILY FAVOURITE

    Reply
  2. NJ says

    August 10, 2022 at 9:04 pm

    5 stars
    I made this but instead of the cottage pie mixture, I filled it with Nagi’s meat pie mixture! I did a beef mince pie and added chopped mushrooms in it too. It was like a potato top mince and mushroom pie in a potato skin! 👌🏻

    Reply
  3. Rachel B says

    March 14, 2022 at 6:39 am

    3 stars
    I didn’t love this, but I really wanted to. Seemed like the flavor of potato under and over the mixture really overpowered the flavor in the mixture – ending up making the dish seem pretty bland. The filling inside was not bland, though, so I think it’s just too much potato. Was a really fun idea though!

    Reply
  4. Sue Custance says

    August 29, 2021 at 1:25 pm

    I’m usually one of your biggest fans but not entirely with this Shepard’s pie mince recipe. Found the flour and liquid made an ugly greyish mush. Strained that off and added some worcestershire sauce to add some flavour.

    Reply
  5. Maggie says

    March 13, 2021 at 5:28 am

    Can’t wait to make these. Great idea! You mention cut off TOP of potato. So to clarify: I should cut off approximately top 1/3 and each serving is one potato (NOT cut potato in half). It’s a bit hard to tell from the photo.

    Reply
  6. Sarah Duckworth says

    January 30, 2021 at 10:36 am

    5 stars
    Shepherd’s Pie cos sheep 🙂
    Therefore Cottage Pie must be beef.
    Wonderful recipe! Thank you so much! Everyone loves it.

    Reply
  7. Steven Yap says

    October 25, 2020 at 6:59 pm

    5 stars
    I have made this recipe several times and it turns out great and deliciously great. Everyone is requesting for more. I mixed 30% ground pork with mince lamb. Much more smoother & not too dry. Thanks for the great recipe.

    Reply
  8. Chris Vening says

    June 28, 2020 at 2:04 pm

    5 stars
    Delicious, great taste. Easy to make. Great flavor, everyone loved. Served with side salad.

    Reply
  9. Janet Levy says

    July 20, 2018 at 8:42 am

    Made this dish but instead of ground beef and lamb I filled it with pot roast then covered with mash potatoes and sprinkle with grated cheddar cheese. Yum!

    Reply
    • Nagi says

      July 20, 2018 at 9:56 am

      That’s so great to hear Evelyn! I’m so pleased you enjoyed this, thank you for letting me know! N x

      Reply
  10. Carmen Evans says

    June 5, 2018 at 10:07 am

    These individual servings are a great idea, especially when there are only two of us at home now and freezing the rest for a non cook night which most of us love. However, my daughter scolds me by saying “you should not eat too much potatoes” and I tell her that we don’t but I must admit I love nothing better than a lovely soft mash, to which I add grated Parmesan cheese, a little chopped parsley and sometimes a light herb/spice, depending on the mood. These look delicious and will definitely give them a go, but won’t tell my daughter. Ha, ha.

    Reply
    • Nagi says

      June 6, 2018 at 7:30 pm

      Ba ha ha! Did you imagine you’d get to a stage in your life where you’re hiding food from your daughter? 😂

      Reply
  11. Courtney says

    May 26, 2018 at 11:22 am

    5 stars
    Turned out wonderful!

    Reply
  12. Richard hawkins says

    March 19, 2018 at 12:21 pm

    This was fantastic. I made it tonight with bison meat. Everyonev raved about it. Thanks for this brilliant idea.

    Reply
  13. Nat says

    November 30, 2017 at 5:38 am

    These look great and will definitely give them a go. If you use beef mince it is definitely called Cottage Pie and if you use lamb it’s Shepherd’s pie. Being from the UK I grew up with these dishes!

    Reply
    • Nagi says

      November 30, 2017 at 8:05 am

      I ALWAYS forget which way it is! 😂

      Reply
      • Paula says

        July 6, 2018 at 12:18 pm

        Hi! The way I remember the difference is that sheep (and lambs) are watched by a shepherd (ground lamb) and cattle (ground beef) are not.

        Reply
  14. Shelly says

    March 14, 2017 at 5:36 am

    5 stars
    When you freeze theses individually and take them out to thaw and reheat how long do you recook them and what temp?

    Reply
    • Nagi says

      March 14, 2017 at 6:41 am

      Hi Shelly! About 20 minutes @ 180C/350F will do the trick 🙂 I use a knife to check – stick it in the middle and ensure it’s hot when it comes out 🙂

      Reply
  15. Miriam says

    September 20, 2016 at 11:05 am

    Mahi,
    Is a serving one or two halves?

    Reply
  16. Miriam says

    September 20, 2016 at 10:59 am

    Made these tonight exactly by the recipe…. With the exception of substituting chicken broth for the beef ( what I had on hand). They were delicious! I am not a big shepherds pie lover, but my husband is. He ate two halves, but my daughter and I could only eat one.
    Is a serving considered a whole potato or 1/2?
    Definitely keeping this one!

    Reply
    • Nagi says

      September 20, 2016 at 11:04 am

      Woo hoo! I’m so glad you enjoyed this Miriam, thanks so much for letting me know! N x

      Reply
  17. Tina G. says

    April 26, 2016 at 10:02 am

    5 stars
    Can’t wait to try these! They sound sooooooo yummy!
    These would be good to take camping.
    Have everything done beforehand and fill them at the campsite.

    Reply
    • Nagi says

      April 28, 2016 at 9:24 am

      They would be PERFECT FOR CAMPING! Thanks for the idea, I’m going to do that myself!!! Love camping!

      Reply
  18. Torrey says

    April 1, 2016 at 8:32 am

    4 stars
    Just finished making this for my husband for dinner (I won’t touch shepherd’s pie). He loved it! I baked my potatoes for over an hour so assumed they were done, but as I started to scoop I could tell they were a bit under cooked. They mashed fine but it made the potatoes break a little while scooping. I actually had one casualty and ended up with just 3 potatoes. This is such a perfect meal for my husband cuz he doesn’t get shepherd’s pie since I don’t like it. This is a nice little individual dish instead of a whole casserole. Will definitely make for him again and hopefully next time they’re as pretty as yours 🙂

    Reply
    • Nora Flynn says

      September 18, 2016 at 4:07 am

      Did you let them sit prior to scooping

      Reply
      • Nagi says

        September 19, 2016 at 8:32 am

        Just until they are cool enough to handle – or use a tea towel!

        Reply
    • Nagi says

      April 4, 2016 at 7:27 am

      They must have been GIANT potatoes if they weren’t cooked after an hour in the oven!! BA HA!!! So glad you enjoyed this Torrey, thanks so much for coming back to let me know!!

      Reply
  19. Elisabeth teasdale says

    March 26, 2016 at 12:30 am

    5 stars
    Hey Nagi, for starters i just want to say i love shepherds pie (well cottage pic to be exact lol). I just wanted to ask if it was alright to use your recipe in a school competition I’m in for my school. I just wanted you to know and i hope you are okay with it.

    Reply
    • Deirdre says

      May 17, 2016 at 8:49 am

      This was my point as well. Shepards pie is traditionally made with lamb. This would be considered a Cottage pie since it is made with beef.

      Reply
  20. Elisabeth teasdale says

    March 26, 2016 at 12:25 am

    5 stars
    Hi Nagi i love shepherds pie (well cottage pie to be exact lol) but i hope u don’t mind if i use your recipe for this competition that im in for my school it just looks amazing and pretty.I just hope u don’t mind if i use it

    Reply
    • Nagi says

      March 27, 2016 at 9:25 am

      I would be HONOURED!!! 🙂

      Reply
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