Shepherd's Pie Potato Skins

This recipe captures the best of two classics—baked potatoes and shepherd’s pie.

Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the United States we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef. In England, they would call the beef dish a “cottage pie”.

Ingredients:

4 large russet baking potatoes

8 oz. ground beef (or lamb)

1/2 cup onion, diced

1 cup beef broth

2 teaspoons Worcestershire sauce

1 1/2 cups frozen mixed vegetables

2 tablespoons Worcestershire sauce

1/2 cup cheddar cheese, shredded

1/4 cup Parmesan cheese, shredded

3 Tablespoons butter

1/2 cup milk

2 1/2 teaspoons salt

3/4 teaspoon black pepper

Instructions:

Bake potatoes. I prefer to wrap in foil and cook in slow cooker on high for 3 hours…especially in the summer…instead of heating up the kitchen by cooking in the oven at 425°F for about an hour, but cook whichever way you prefer.

Once potatoes are cooked, cut off 1/4” from the top. Scoop out potatoes and put into a bowl to make the mashed potatoes for the top.

Add butter, milk and 1 teaspoon salt to potatoes. Mash until smooth and combined.

In a large skillet, cook ground beef (or lamb) with 1 1/2 teaspoons salt and 3/4 teaspoon pepper until meat is browned and cooked through. Drain and set aside.