Friday, March 16, 2018

Shepherd’s Pie Potato Skins


Shepherd’s pie is just about the coziest of comfort foods you can imagine —meat, potatoes, gravy, and vegetables. It’s a staple in Irish cooking because the main ingredients are readily available, and it’s an economic way to use leftover ingredients. I can certainly attest this.

It was wonderful to be able to save money by using leftover ingredients already in my refrigerator for this week's recipe. Some of you may or may not know this, but I pay for all of the ingredients for my Kylee’s Kitchen recipes and segments on my own (with the exception of Challenge butter).

Depending on the recipe, it can get pretty expensive. So it was nice to be able to save a few bucks using leftover ingredients. In fact, this was actually one of the cheapest recipes I’ve created.
So if you’re looking for a hearty, tasty dish that’s inexpensive to make, definitely give this recipe a try!

Shepherd’s Pie Potato Skins
Yield: Makes 8 potato skins
Ingredients
For the filling
  • 1 pound ground beef or lamb
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (16 ounce) bag frozen peas and carrots (or about 2-3 cups fresh)
  • 1 cup beef stock
  • 1 (6 ounce) can tomato paste
  • 2 Tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons oregano
  • 2 teaspoons thyme
  • 1 teaspoon pepper
For the potatoes
  • 8 large russet potatoes
  • 1/2 cup milk
  • 4 Tablespoons Challenge butter, melted
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
Directions
For the filling
  1. Add ground meat, onion, and garlic to large pan and cook over medium high heat until meat is browned and cooked
  2. Add remaining filling ingredients and stir to combine. Bring to simmer and continue to stir until meat mixture has thickened.
  3. Remove from heat 
For the potatoes
  1. Clean potatoes thoroughly and prick with fork about 5 times 
  2. Microwave potatoes for 10 minutes, rotating halfway through
  3. Cut off the tops of potatoes and scoop out center, making sure to leave the skin intact
  4. Dump scooped out potato in bowl; add milk, butter, salt, and garlic powder and mash until smooth
  5. Put mashed potatoes in piping bag with large tip
Assembly
  1. Preheat oven to 375 degrees Fahrenheit
  2. Fill each “hollow” potato with filling, packing it down into potato
  3. Pipe mashed potatoes on top of filling
  4. Bake for 15 to 20 minutes; sprinkle with parsley if desired and serve
Recipe adapted from Recipe Tin Eats





2 comments:

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