Shepherd's Pie Potatoes

READY IN: 2hrs
Recipe by Sonya01

Different spin on shepherds pie.

Top Review by Sarah_Jayne

We really enjoyed this for our meal tonight. It was pretty easy to put together and very yummy. I think it would also be a great way so get kids to eat veggies as you could chop up nearly any vegetable into the meat mixture. The only reason that I am giving this four stars rather than five is that I think it could perhaps use some extra seasoning in the meat mixture. Perhaps some garlic salt instead of normal salt? Something like that. Otherwise this is a great and different meal. I will be making it again and I will use it as a base to explore. Made for PAC Spring 2008.

Ingredients Nutrition


  1. preheat the oven to 200c.
  2. Prick each potato 6 times with a skewer.
  3. Spray with oil and sprinkle with sea salt flakes.
  4. Bake for 1 hr or until tender.
  5. Cool.
  6. Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
  7. Transfer flesh to a bowl and set aside.
  8. Spray inside of shells with oil.
  9. Bake for 15mins or until crisp and golden.
  10. Meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
  11. Add oil and mushrooms.
  12. Cook, stirring, for 5 minutes or until softened.
  13. Add mince and carrot.
  14. Cook for a further 4 minutes
  15. Stir in tomatoes and bring to the boil.
  16. Reduce heat to medium-low.
  17. Cook for 2 minutes or until sauce has thickened.
  18. Season with salt & pepper.
  19. Add milk to reserve potato flesh and mash.
  20. Spoon mixture into potato shells.
  21. Top with mash mixture and sprinkle with Parmesan.
  22. Spray with olive oil spray.
  23. Bake for 15 minutes or until cheese is golden.
  24. Serve.

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