Description
These gluten free Shepherd’s Pie Potato Skins are crispy, hearty, and packed with savory beef and vegetables. Perfect for meal prep and comfort food nights.
Ingredients
Units
Scale
- 4 russet potatoes
- 1 tablespoon olive oil
- 1 lb. lean ground beef (I like 90%)
- 1/2 teaspoon each salt and black pepper, more to taste
- 1 shallot, minced
- 1 small leek, thinly sliced
- 1 8oz container sliced mushrooms, roughly chopped
- 2 celery stalks, small diced
- 2 medium carrots, small diced
- 1 teaspoon dried thyme
- 1 heaping tablespoon tomato paste
- 1/4 cup worchestershire sauce
- 1 cup beef bone broth
- 1/2 cup frozen peas
- 4 tablespoons salted butter
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream, unsweetened coconut milk or milk
- chives, to garnish
Instructions
- To cook the potatoes – place them on your center rack in your oven. Set the temperature to 375 for 1 hour. Test with a knife in the center of the potato – if it slides in easily they are done. Remove from the oven to let cool slightly.
- Meanwhile, make the shepherd’s pie filling. Heat a medium skillet up over medium/high heat. Add in the olive oil, ground beef, salt, pepper, shallot, leeks, celery, and carrots. Stir and break up the beef occasionally until it is fully cooked. Remove any extra fat from the pan – using a papertowl or spoon.
- Stir in the dried thyme and tomato paste. Cook for 1-2 minutes. Pour in the worchestershire sauce and beef bone broth. Stir and bring to a low simmer for 4 minutes, uncovered. Turn the heat off and stir in the frozen peas and let sit.
- Remove a small section of the tops of each potato and remove most of the center of the potato. Place the potato in a mixing bowl. Continue this method until all potatoes are hollowed out. Add the butter, cheese and cream to the bowl. Sprinkle with salt. Mash with a potato masher or whip in a stand mixer until the desired texture is reached.
- Arrange the potato skins on a baking sheet tray. Spoon in some of the shepherd’s pie filling – I like to fill it to the top. Use a fork to place the mashed potatoes on top. Lightly press your fork down to secure it all together.
- Place in your oven on broil for 1-2 minutes, just to brown the tops slighlty. Watch carefully so they don’t burn. Remove from the oven and garnish with chives
Notes
- If you are really planning ahead, cook your potatoes the day before and place in your refrigerator. So much easier to handle when they are cold but I know not ideal because of time and planning. We all have a life.
- If you keep the tops of the potatoes, remove the small amount of potato and add to the mixing bowl for your whipped potatoes. Sprinkle cheese on top and broil for 1 minute…enjoy as a special treat for cooking this amazing dinner.
- There will be leftover shepherd’s pie filling – great meal prep for a paleo friendly meal.
- Prep Time: 15
- Cook Time: 60
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Irish