Guinness Shepherd’s Pie Potato Skins

These shepherd’s pie potato skins feature a rich Guinness beer sauce with hearty ground beef and vegetables stuffed in a crispy potato skin and topped with fluffy mashed potatoes.

It’s the mini size for me! That and the fact that you get to basically hand-hold shepherd’s pie in mini potato skin form.

And trust me, the limit does not exist for how many of these bad boys you will consume.

With St. Patrick’s Day fast approaching, chances are you’re trying to finalize your menu soon! Let’s just say that these potato skins need to be front and center on it.

These potato skins are definitely more of an app in terms of the appropriate meal category they belong in, but let’s be honest: we’re gonna be eating enough of these to make up an entire meal.

And I spy zero problems with this plan.

These Potato Skins feature…

• A Guinness beer ground beef shepherd’s pie filling
• Tender baked potato skins
• A fluffy mashed potato topping

Making the Potato Skins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Yellow potatoes
• Vegetable oil
• Ground beef
• Yellow onion
• Carrot
• Garlic
• All-purpose flour
• Tomato paste
• Guinness beer
• Worcestershire sauce
• Peas
• 2% or skim milk
• Unsalted butter
• Chives

How to Prepare Potatoes

I recommend going with small yellow Yukon gold potatoes for these potato skins. A smaller size will roast up quick and will give you that perfect bite-size.

To prepare potatoes for roasting, scrub potatoes clean and dry. Toss potatoes in vegetable oil, season with salt and pepper to taste, prick with a fork, and arrange in a single layer on a sheet pan.

Roast potatoes at 400F 30-35 minutes until potatoes are tender when pierced with a fork (be aware, roast time may vary based on the size of your potatoes). At this point you can allow potatoes to cool then store in refrigerator up to 6 days until you’re ready to assemble potato skins. You can also just proceed straight to the rest of the recipe.

Tips for Perfect Potato Skins

1. Prick potatoes for roasting – this allows steam to escape while the potatoes are roasting.
2. Cut potatoes in half and scoop out interior – save the interior mashed potato for later. This will serve as the topping.
3. Broil potato skins – this helps crisp up the mashed potato topping a bit.

Recipe Variations

Try these ideas for a different twist on these potato skins.

• Skip the alcohol – feel free to use an NA beer or replace the beer with beef broth.
• Try a different meat – try ground lamb in place of the beef.
• Use another kind of potato – try red potatoes or russets in place of the yellow potatoes.
• Top potato skins with cheese – try shredded cheddar or Parmesan.

Storing and Reheating

These potato skins store well in refrigerator up to 6 days. To reheat, arrange potato skins in a single layer and bake at 400F 10-15 minutes or air fry at 375F 8-10 minutes.

It’s the Guinness-based shepherd’s pie sauce that really makes these little gems everything they are! Crowned with fluffy mashed potatoes and it’s just heaven on earth.

Be warned, you will almost certainly end up making a meal out of these!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other potato favorites next!

• Creamy Garlic Mashed Potatoes
• French Onion Baked Potatoes
• Pan Fried Potatoes with Caramelized Onions