Jacket Potato Sheppard’s Pie

Level: Easy

Course: Main
Method: Oven and Stovetop

Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours

Yields: 4 servings

Ingredients:

• 4 large russet baking potatoes
• 1 tablespoon olive oil
• 2 tablespoon course sea salt
• 1/4 cup whole milk
• 1/4 cup sour cream
• 3 tablespoons unsalted butter
• Sea salt, to taste
• Freshly ground white pepper, to taste
• 1/4 cup shredded mild cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded gouda cheese
• 12 ounces ground lamb
• 1 small white onion, diced
• 1 garlic clove, minced
• 1 cup frozen peas & carrots, thawed
• 1 tablespoon HP Sauce (may substitute steak sauce)
• 1 tablespoon tomato paste
• 1 teaspoon fresh rosemary, minced
• 1/4 red wine
• 1/4 beef stock
• 1 cup shredded sharp cheddar cheese

Preparation:

Pre-heat your air fryer to 425 degrees F. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then put the course sea salt into a shallow bowl. Roll each potato in the salt to give an even coating, and then place in the air fryer.

Air fry for 20 minutes; then turn down the oven to 325 degrees F and air fry for 60 minutes until the skin is crisp and the flesh soft.

Remove the potato from the air fryer and grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh.

Cut a shallow lid from the top of each potato, carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher.

Put the potato bowls on a baking sheet.

Preheat the oven to 400 degrees F. in a large skillet cook the lamb, onion and garlic, breaking it up with a wooden spoon, until cooked through, about 5 minutes.

Stir in the peas and carrots, HP Sauce, tomato paste, rosemary, red wine and beef stock and bring to a boil, and then reduce heat and cook until the lamb are coated in sauce with a little extra sitting on the bottom of the skillet, about 2 to 3 minute.

Spoon the lamb mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the lamb mixture and bake until heated through, about 15 minutes.

Cut the remaining tablespoon of butter into 4 slices and top each potato with one and top with the sharp cheddar cheese.

*************************************************************************************

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on rvcookingmadesimple.com