Update a comfort food classic into a snack-sized party food perfect for serving a large group of guests at your St. Patrick’s Day celebration. Made with sautéed vegetables, ground beef, rich gravy, and baked mashed potatoes, Shepherd’s Pie is a fan favorite. Take the best bits of classic Shepherd’s Pie and put on a twist on tradition by creating individual servings of Shepherd’s Pie Potato Skins. Watch the video below to find out how to make your own.
Potato skins and mashed potato:
- 3 pounds Russet potatoes, about 7 small-medium sized potatoes
- Olive oil or grapeseed oil, as needed
- 4 Tablespoons unsalted butter, softened
- 3 Tablespoons whole milk
- Kosher salt and black pepper, to season
- Shredded or grated cheddar cheese, for sprinkling
Shepherd’s pie filling:
- 1⁄2 Tablespoon unsalted butter
- 1 teaspoon olive oil, or grapeseed oil
- 1 cup diced onion (1⁄2 medium onion)
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1 pound ground beef (80% lean, 20% fat)
- 2 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- 1⁄2 cup low-sodium chicken broth
- 1⁄2 cup each frozen corn, peas, and diced carrots (1 1⁄2 cup total)
- Kosher salt & black pepper, to taste
- Preheat oven to 400 degrees F.
- Scrub potatoes clean. Pat dry. Pierce each potato 5-6 times with a fork, to allow steam to escape during cooking process. Rub each potato with oil. Bake for 40-50 minutes until potato are tender and can easily be pierced with a paring knife.
- While potato are baking, prepare filling.
- Remove potatoes from oven and allow to cool. Once potatoes are cool enough to handle, slice each potato lengthwise. Be careful, as potatoes will steam.
- Use a spoon to carefully scoop out the insides of potato, leaving about 1⁄4-inch of potato on the skin. Place potato filling in a large bowl and set aside.
Mashed potato topping:
- Mash potato filling using a fork or potato masher.
- Mix in butter and milk. Season with salt and pepper to taste. If desired, place mashed potatoes in a piping bag fitted with a large star tip.
- Set aside until ready to assemble.
Shepherd’s pie filling:
- Melt butter and oil in a large skillet over medium heat. Add onions. Cook for about 3 minutes until almost tender.
- Add in garlic, thyme, and oregano. Stir to combine. Cook for another 2 minutes until onions are translucent.
- Add ground beef. Stir often and cook until beef is well brown. If desired, pour off excess fat.
- Add tomato paste and Worcestershire sauce. Stir until beef is well coated.
- Add in chicken broth and frozen vegetables. Bring mixture to a simmer and cook until vegetables are warm. Season with salt and pepper, to taste.
- Remove from heat and allow to cool until ready to assemble.
- Brush the potatoes all over with oil. Season with salt.
- Return to 400 degree F oven for 10 minutes baking potatoes cavity side up. Flip potatoes skin side up and bake for another 10 minutes.
- Turn potatoes cavity side up. Fill with Shepherd’s Pie filling mix. Pipe or spoon mashed potatoes on top. Sprinkle with cheddar cheese.
- Bake for 10-12 minutes until the mashed potatoes start to brown. Serve immediately.
Inspired to plan your party? Get it going with one of our St. Patrick's Day invitations.