Shepherd’s Pie Stuffed Potato

A great twist on traditional shepherd’s pie.

You will need:

250g/8oz ground beef

1 tbsp olive oil

1/2 onion diced

1 clove garlic, minced

1 1/2 cups mixed vegetables

2 tbsp flour{{more}}

1 cup beef stock/broth (or 1 stock /bouillon cube dissolved in hot water)

1/2 cup water

1/2 tsp salt

1/2 tsp dried thyme

1/2 tsp dried oregano

Black pepper

Potatoes and Mash

4 large potatoes, scrubbed clean

1/2 to 1 cup milk

2 tbsp butter

Salt to taste

Method.

Preheat oven to 350°.

Prepare the Potatoes and Mash. Boil potatoes, as normal, in a pot of water with a pinch of salt. Once a fork goes through them easily, then they’re done. Drain and let cool. Cut off the tops and scoop out the centre using a spoon, leaving a fairly thin skin (about 0.5 cm/ 0.2”). Place the scooped out potato in a bowl. Add milk, butter and salt and mash with a potato masher until smooth, or to your liking. If you want to pipe the filling, place the mashed potato into a piping back with a large star tip nozzle.

Filling. Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium high heat. Add onion and garlic; sauté for 2 minutes until softened. Turn up heat to high. Add minced beef (ground beef) and cook, breaking up the mince as you go, until nicely browned and cooked – about 3 minutes. Sprinkle over flour and stir to combine. Add remaining ingredients and stir to combine. Bring to simmer and continue to stir until the sauce is thick – around 2 minutes.

Remove from heat.

Assemble Potatoes. Fill each potato with the filling so it is slightly heaped. Push down lightly to pack the filling in well. Pipe over the mashed potato, or scoop it on with a spoon, then fluff it up with a fork. You probably won’t use all of it – save the remainder or serve it on the side. Place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges. Serve immediately!

Tip – If you don’t have any broth, then add water and seasonings to flavour.