Shepherd's Pie Potato Skins

Method15 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have the onion diced and garlic minced. The potatoes are cooked in the microwave before filling.

2. 2

   Step 2: Prick each scrubbed potato (4) about six times with a fork. Microwave the four potatoes on high for 5 minutes, turn them over, then microwave for another 5 minutes. Check that a knife enters without resistance and continue in short intervals if needed; potato size and microwave power vary.

   Uses 4 large potatoes, scrubbed clean, about 400 g each

3. 3

   Step 3: Use a cloth or oven gloves to handle the hot potatoes. Cut off the tops and scoop the centre flesh into a bowl, leaving shells about 5 mm thick. Keep the four shells separate from the scooped flesh.

   Uses All four cooked potatoes

4. 4

   Step 4: Mash all the scooped potato flesh with ½ cup milk, the optional butter (2 tbsp) and mash salt to taste. Add more milk from the listed range, up to 1 cup in total, only as needed for smooth, pipeable mash.

   Uses All the scooped centre flesh, excluding the four shells · ½–1 cup milk added gradually · 2 tbsp butter for mash, optional · Salt for mash, to taste

5. 5

   Step 5: For piped ridges, put the prepared mash into a piping bag with a large star nozzle. Alternatively, keep it in the bowl for spooning onto the potatoes.

   Uses All the prepared mash

6. 6

   Step 6: Meanwhile, heat the olive oil (1 tbsp) in a large frying pan over medium-high heat.

   Uses 1 tbsp olive oil

7. 7

   Step 7: Add the prepared diced onion (½) and minced garlic (1). Sauté for about 2 minutes, until softened.

   Soften onion and garlic · 2 minUses All the hot oil in its pan · ½ onion, diced · 1 garlic clove, minced

8. 8

   Step 8: Increase the heat to high. Add all the raw beef mince (250 g) and cook for about 3 minutes, breaking it up, until browned and fully cooked, reaching at least 71°C / 160°F. Continue as needed.

   Brown and cook beef mince · 3 minUses All the aromatic pan base · 250 g raw beef mince

9. 9

   Step 9: Sprinkle all the flour (2 tbsp) over the cooked beef mixture and stir to combine.

   Uses All the cooked beef mixture · 2 tbsp plain flour

10. 10

    Step 10: Add all the mixed peas (1½ cups), corn and carrots, prepared beef stock (1 cup), measured filling water (½ cup), filling salt (½ tsp), dried thyme (½ tsp), oregano and black pepper. Bring to a simmer and stir for about 2 minutes, until the sauce is thick and glossy and the vegetables are heated through and tender. Continue as needed.

    Thicken beef-and-vegetable filling · 2 minUses All the flour-coated beef base · 1½ cups frozen mixed peas, corn and carrots · 1 cup prepared beef stock · ½ cup water for filling · ½ tsp salt for filling · ½ tsp dried thyme · ½ tsp dried oregano · Black pepper, to taste

11. 11

    Step 11: Remove the finished filling from the heat.

    Uses All the finished filling

12. 12

    Step 12: Divide all the cooked filling between the four potato shells, pressing it down lightly and leaving it slightly heaped.

    Uses All four shells, excluding the centre flesh already mashed · All the finished filling, divided over four shells

13. 13

    Step 13: Pipe or spoon the prepared mash over the four filled potatoes, then fluff it with a fork if using a spoon. Keep any extra mash separate to serve on the side.

    Uses All four filled shells · Mash for topping, reserving any extra to serve alongside

14. 14

    Step 14: Bake at 180°C / 350°F for 15–20 minutes, checking from 15 minutes, until the mash ridges begin to brown and the filling is thoroughly hot.

    Brown mash-topped potato skins · 15 minUses All four topped potatoes, excluding any reserved extra mash

15. 15

    Step 15: Serve immediately, one filled potato per portion. Divide any extra prepared mash between the four plates so all the mash is served.

    Uses All four hot baked potatoes · Any extra mash retained after topping