When your’e craving a hearty Shepard’s Pie but don’t want to make a huge casserole, these tasty morsels of yumminess hit the perfect note. The potato skins are the perfect little vessels to hold the flavorful meaty filling. Top them with a layer of creamy mashed potatoes, just like a classic Shepard’s Pie, and you have all those wonderful traditional flavors baked into individual sized servings. I guarantee you won’t have any leftovers when you serve up this these tasty morsels.
Want to give them a try? Then lets’ get started!!!
Wash and dry potatoes. Prick potatoes several times with the tines of a fork.
Bake potatoes in a 425° oven for 60-90 minutes or until potatoes are nice and soft and their skins are crisp. Remove them from the oven and allow potatoes to cool down.
Once potatoes are cool enough to handle, cut the top ⅓ off of each potato and use a spoon scoop to out the flesh inside.
Leave about a ¼ inch of flesh attached to the potato skins, forming “bowls”.
In a mixing bowl, combine the scooped out potato flesh with ¼ cup milk, 2 tbsp butter and 1 tsp salt and mash together till smooth. Set mixture aside.
Preheat oven to 350°F.
In a skillet, heat oil over medium heat. Sauté the ground beef, diced onion and diced celery until the beef is browned and the onion and celery are softened.
Once the beef mixture is cooked through, sprinkle flour evenly over the meat mixture and stir to combine.
Add the garlic powder, salt and pepper to the skillet.
Add the beef broth.
Add the sliced mushrooms.
Add Worcestershire sauce.
Stir to combine everything. Increase heat to medium high and bring the mixture to a low simmer. Simmer, stirring occasionally, until the meat mixture thickens. Remove from heat.
Spoon the meat mixture into the hollowed out potato skins.
Top each meat filled potato with a sprinkle of grated Parmesan cheese. Use freshly grated Parmesan cheese, it melts so much better than the pre-grated kind.
Use a spoon and top each potato with a layer of the reserved mashed potatoes covering the meat filling completely.
You can get fancy and place the potatoes into a pastry bag with a large star shaped pastry tip and pipe the mashed potatoes on top for a beautiful presentation.
Top each potato with a little more grated Parmesan cheese.
Place potato skins in an oven safe baking dish.
Bake for 30-45 minutes, or until the filling is piping hot and the tops of the potatoes turn golden brown.
Hot dang, but these were so very tasty! If you love a traditional Shepard’s Pie you are going to LOVE these individual sized servings. They are packed with flavor! The creamy mashed potato lid with the rich meaty flavorful filling are the perfect pairing of goodness!!! And if that wasn’t yummy enough…you get to eat the bowl too! These were big hit at our house!
I served these lovely little bowls of deliciousness with a Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons. The salad rounded out the meal perfectly. The crisp, cool salad paired with the creamy, meaty Shepard’s Pies were the perfect pairing!!!
Give this meal a try, you are going to love it! It will be making an appearance at the table many times!!!
Shepard’s Pie Baked Potatoes
Ingredients
- 4 large Russet potatoes
- ¼ cup milk
- 2 tbsp butter
- 1 tsp salt
For The Filling:
- 1 tbsp vegetable oil
- ½ large onion, diced
- 1 cup celery, diced
- 8 oz ground beef
- 2 tbsp flour
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 6½ oz can sliced mushrooms, drained
- ¼ cup Parmesan cheese, grated
Instructions
- Wash and dry potatoes. Prick potatoes several times with the tines of a fork.
- Bake potatoes in a 425° for 60 minutes until soft and skin is crisp.
- Cool potatoes until they are cool enough to handle.
- Cut the top ⅓ off each potato. Using a spoon scoop out the flesh inside leaving about a ¼ inch of flesh attached to the potato skins, forming "bowls".
- In a mixing bowl, combine the scooped potato flesh with ¼ cup milk, 2 tbsp butter and 1 tsp salt into mashed potatoes. Set aside.
- Preheat oven to 350°F.
- In a skillet, heat oil over medium heat. Sauté onion until soft and translucent.
- Add the ground beef, onion and celery to the skillet and cook until beef is browned; breaking meat apart into crumbles as it cooks.
- Once beef is cooked through and onion and celery are softened, sprinkle flour evenly over the meat mixture and stir to combine.
- Add the beef broth, Worcestershire sauce, sliced mushrooms, garlic powder, salt and pepper to the skillet.
- Stir to combine.
- Increase heat to medium high and bring the mixture to a simmer.
- Simmer until the meat mixture thickens. Remove from heat.
- Divide the meat mixture evenly among the hollowed out potato skins.
- Top each filled potato with a sprinkle of grated Parmesan cheese.
- Use a spoon and top each potato with a layer of mashed potatoes to cover the meat filling completely.
- Top each potato with a little more grated Parmesan cheese.
- Bake for 30-45 minutes, or until the filling is piping hot and the tops of the potatoes turn golden brown.
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