Low Carb Shepherd's Pie Potato Skins

Low Carb Shepherd’s Pie Potato Skins

45m
3-4
Easy

Ingredients

4 Low Carb Potatoes
250g beef, lamb or plant based mince
Half an onion & 1 garlic clove
1 cup frozen mixed vegetables
2 tsp flour
Salt and pepper and any other herbs to taste (we also like adding 1 tsp curry powder)
2 tsp butter and 1/2 milk for your mash, piping bag optional!

Method

STEP 1

Roast or microwave your potatoes until cooked.

STEP 2

Cut in half and carefully scoop out the centre, reserve this in a bowl for your mash. Be careful not to scoop too close to the edges or your potato shell will collapse.

STEP 3

For your mash, add butter, milk and salt & pepper to taste to your potato centre’s and mix until smooth. Optional: for presentation purposes you can place this mash in a piping bag for later.

STEP 4

For your filling: heat some olive oil in a fry pan over medium high heat.

STEP 5

Add onions and garlic, sauté until translucent then add your mince, cook until browned.

STEP 6

Add flour, mixed veggies and any other seasoning. Simmer until the sauce is thickened.

STEP 7

Fill your potato skins with the pie filling and scoop or pipe your mash on top. Bake for 10-15 mins until the tops are golden brown. Serve while hot!

By Nini @ninifoodie

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