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.

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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.

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 240kcal

Ingredients

Roast Potatoes

10 small Yukon gold potatoes
1 tablespoon vegetable oil
Salt and pepper to taste

Shepherd's Pie Filling

1 tablespoon vegetable oil
1/2 lb lean ground beef or lamb
1 small yellow onion, finely diced
1 medium carrot, diced into 1/4-inch cubes
2 medium cloves garlic, minced
1 tablespoon all-purpose flour
1 tablespoon tomato paste
3/4 cup Guinness beer
1 tablespoon Worcestershire sauce
1/2 cup frozen peas

Mashed Potato Topping

2 tablespoons unsalted butter, melted
1/4 to 1/2 cup 2% or skim milk, warmed
Salt and pepper to taste
Minced fresh chives for topping

Instructions

Roast Potatoes

Preheat oven to 400F. Toss potatoes, oil, and salt and pepper to taste on a medium sheet pan until evenly coated. Prick potatoes all over with a fork. Roast potatoes at 400F 30-35 minutes until tender when pierced with a fork.
Allow to cool then cut each potato in half and scoop out interior. Place mashed potatoes in a large bowl and arrange potato skins in a single layer on same sheet pan. Set aside

Shepherd's Pie Filling

Heat vegetable oil in a large skillet over medium-high heat. Add ground meat, onion, and carrot and break up over medium-high heat 3-5 minutes until meat is no longer pink.
Add garlic, flour, and tomato paste to beef mixture and cook 2-3 minutes until fragrant. Gradually mix in beer, Worcestershire, and peas and bring to a simmer, cooking an additional 2-3 minutes until sauce is bubbly and thickened. Remove from heat and keep warm.

Mashed Potato Topping

Mash reserved potatoes well and fold in butter and just enough milk until potatoes are smooth and creamy. Season potatoes with salt and pepper to taste.
Divide warm shepherd's pie filling between prepared potato skins. Spoon or pipe mashed potatoes on top of filling.
Broil potato skins 2-3 minutes on high until potato topping is golden brown. Top potato skins with fresh chives and serve warm. Enjoy!

Notes

Storing Instructions

Store potato skins in refrigerator up to 6 days.

Nutrition