Shepherd’s Pie Potato Skins


By Jenny Pham

It seems like oversized food items are trendy nowadays, but so are mini food portions. When we think of a traditional pie, we tend to visualize a piping hot 12-inch circular pastry filled with flavorful sweet or savory filling. Pies are meant to be sliced and shared, but for St. Patrick’s Day this year, we’re going against the tradition and serving up individually portioned Shepherd’s Pie Potato Skin.

Shepherd’s Pie Potato Skins

Why restuff your baked potato skin with more potatoes when you can add a little more spice and texture to it? With these Shepherd’s Pie Potato Skins, we’re adding protein and vegetables along with mashed potatoes so that we can get the best out of these crispy potato skin bases. Using minced meat, peas, and carrots, we’re dressing up these potato skins and taking them from the side dish to the main dish.

Shepherd’s Pie Potato Skins

The best part is, this recipe is meant to yield quick and easy results, so we’re pulling out all the shortcuts so that you can get to celebrating St. Patrick’s Day quicker. Using frozen peas and carrots and quick cooking methods, there’s no need to set the timer for more than half an hour!



  • 8 oz. ground beef or lamb
  • 1 tbsp olive oil
  • ½ medium onion, diced
  • 1 clove garlic, minced
  • 1 1/2 cups frozen mixed vegetables (pea, corn, carrots) (or fresh)
  • 2 tbsp flour
  • 1 cup beef broth
  • ½ cup water
  • ½ tsp salt
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • Black pepper to taste
  • 4 large potatoes, scrubbed and cleaned
  • ½ to 1 cup milk of choice
  • 2 tbsp butter
  • Salt to taste

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Preheat oven to 350 degrees F.

Prepare the Potatoes:

  1. Scrub and clean each potato. Prick with a fork and place on a microwave-safe plate. Microwave for about 10 minutes or until potatoes are tender.
  2. Remove the potatoes from the microwave and cut off about ⅓ off the top lengthwise. Scoop our 75% of each potato and set aside in a bowl. Add milk, butter, and salt and mash until smooth.

Prepare the Meat Filling:

  1. Heat olive oil in a large frying pan over medium heat.
  2. Sauté onion and garlic in the heated pan until soft and add ground meat in, cook until brown (about 3 minutes)
  3. Sprinkle flour into the meat and stir until combined.
  4. Add beef broth, water, salt, thyme, oregano, and black pepper. Simmer and stir until the mixture is thick. Remove from heat.

Assemble Potato Skins:

  1. Fill each potato skin with meat filling and top with mashed potato
  2. Bake in the oven for about 15-20 minutes or until mashed potatoes become golden.

Serve and enjoy!


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