Description: A delicious fusion of crispy potato skins and classic shepherd’s pie, these are filled with a rich lamb and vegetable mixture, then topped with creamy mashed potatoes and melted Irish cheddar. Perfect for a cozy appetizer or hearty snack!

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Serving Size: 4 (8 potato skins)

Ingredients

For the Potato Skins:

• 4 large baking potatoes (e.g., Russet or Maris Piper)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Filling:

• 1 tbsp Irish butter
• 1 small onion, finely chopped
• 1 carrot, finely diced
• 1 clove garlic, minced
• 250g (½ lb) ground lamb (or beef)
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 100ml (½ cup) beef broth
• ½ tsp fresh thyme (or ¼ tsp dried)
• 50g (½ cup) frozen peas
• Salt and pepper, to taste

For the Mashed Potato Topping:

• 2 tbsp Irish butter
• 50ml (¼ cup) milk or cream
• 50g (½ cup) grated Irish cheddar or Dubliner cheese (plus extra for topping)
• Salt and pepper, to taste

Instructions

1. Bake the Potatoes: Preheat the oven to 200°C (400°F). Prick the potatoes with a fork, place them on a baking tray, and bake for 45 minutes, or until tender. Let them cool slightly.
2. Prepare the Filling: While the potatoes bake, melt the butter in a pan over medium heat. Add the onion, carrot, and garlic, and sauté for 5 minutes until softened.
3. Cook the Lamb: Add the ground lamb to the pan and cook until browned. Stir in the tomato paste, Worcestershire sauce, beef broth, thyme, salt, and pepper. Simmer for 10 minutes, then stir in the peas. Remove from heat.
4. Prepare the Mashed Potatoes: Once the baked potatoes have cooled slightly, cut them in half lengthwise. Scoop out most of the flesh, leaving about ½ cm (¼ inch) of potato inside the skins. Place the scooped-out potato in a bowl, add butter, milk (or cream), grated cheese, salt, and pepper, then mash until smooth.
5. Crisp the Potato Skins: Brush the hollowed-out potato skins with olive oil, season with salt, and return them to the oven for 5-7 minutes until crisp.
6. Assemble: Fill each potato skin with the lamb mixture, then spoon or pipe the mashed potatoes on top. Sprinkle with extra grated cheese.
7. Final Bake: Return the stuffed potato skins to the oven and bake for 10 minutes, or until the cheese is melted and the mashed potatoes are lightly golden.
8. Serve: Let cool slightly before serving. Garnish with green onions and a dollop of sour cream if desired.

These Shepherd’s Pie Potato Skins are a comforting, bite-sized take on the classic dish—crispy, creamy, and packed with rich flavors!