Shepherd’s Pie Potato Skins

🧂 Ingredients

• 1 tbsp olive oil
• 1 onion

  diced
• 2 or 3 cloves garlic

  minced
• salt & pepper

  to taste
• 1 lb ground lamb
• ½ tsp dried thyme & ½ tsp dried oregano
• 2 tbsp Worcestershire Sauce
• 1.5 cups frozen mixed vegetables

  peas, corn, carrots
• 1 cup beef stock
• ½ cup water
• 2 tbsp flour
• 4 large potatoes

  scrubbed clean
• 1 cup milk
• 2 tbsp butter
• salt & pepper to taste

Instructions

• 1 Preheat oven to 350F.
• 2 Prick the potatoes with a fork and microwave on high for 5 or 6 minutes.
• 3 Microwave another 5 min. Pierce with knife to check if they are cooked.
• 4 Remove from microwave. Cut off the tops and scoop out the center using a spoon,
  leaving a thin skin
• 5 Place the potato scooped out in a bowl.
• 6 Add milk, butter and salt and mash until smooth.
• 7 Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium
  high heat.
• 8 Add onion and garlic, sauté for 2 minutes until softened.
• 9 Add lamb and cook, until nicely browned about 3 minutes.
• 10 Sprinkle flour over meat and stir to combine.
• 11 Add stock, water, salt, pepper, Worcestershire sauce, thyme & oregano & stir to
  combine
• 12 Bring to simmer and continue to stir until the sauce is thick and glossy –
  around 2 minutes.
• 13 Add frozen carrots and peas.
• 14 Remove from heat.
• 15 Fill each potato with the Filling so it is slightly heaped. Push down lightly to
  pack the filling in well.
• 16 Scoop the mashed potato with a spoon then fluff it up with a fork.
• 17 Place in the oven and bake for 15 to 20 min until the mashed potato is starting
  to brown on the ridges.

Nutrition Info