Shepherd's Pie Potato Skins + Behind the Scenes of Perfect for Pesach
Serves: 8-12 servings
Recipe from Perfect for Pesach by Naomi Nachman. Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.
  • 8 red potatoes, with peel, cleaned well
Meat Filling
  • 1 Tablespoon oil
  • 1 small onion, peeled and finely diced
  • 2 cloves garlic, crushed
  • 1 medium carrot, peeled and shredded
  • 1 pound ground beef
  • 3 Tablespoons ketchup
  • 1 teaspoon kosher salt
Potato Topping
  • 2 Tablespoons oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ½ teaspoon paprika
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place potatoes on prepared baking sheet. Bake for 50-60 minutes, until tender. Set aside until cool enough to handle.
  3. Meanwhile, prepare the meat filling: Heat oil in a large frying pan over medium heat. Add onion; cook for approximately 5 minutes, until soft. Add garlic and carrot; sauté for an additional 2-3 minutes, until softened.
  4. Add beef; cook, stirring to break up the meat, until meat is browned. Add ketchup and salt. Reduce heat to low; cook for approximately 10 minutes, until meat is cooked through. Set aside.
  5. Prepare the potato skins: Cut each baked potato in half and scoop most of the potato flesh into a small bowl, leaving a small amount attached to the skin. (This will help the skin hold its shape.) Return potato skins to baking sheet.
  6. Prepare the potato topping: Add oil, salt, pepper, and egg to reserved potatoes. Mash until smooth. Set aside.
  7. Assemble the potato skins: Fill each potato skin with meat mixture, then spoon or pipe mashed potatoes over it. Sprinkle paprika over potatoes.
  8. Bake for approximately 20 minutes, until tops are golden.
Prepare Ahead
  1. Meat filling can be made ahead and frozen.
Recipe by Overtime Cook at