Shepherd's Pie Potato Skins

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• 250 g Lamb
• 1 tbsp Olive oil
• 1/2 each Onion
• 1 clove Garlic
• 1 1/2 cups Frozen mixed vegetables
• 2 tablespoons Flour
• 1 cup Beef broth
• 1/2 cup Water
• 1/2 tsp Salt
• 1/2 tsp Dried thyme
• 1/2 tsp Dried oregano
• As needed Black pepper
• 4 each Potatoes
• 1 cup Milk
• 2 tablespoons Salted butter

1. Preheat oven to 180C/350F.
2. Prick the potatoes with a fork (about 6 times on each potato) and microwave on high for 5 minutes. Then turn and microwave for a further 5 minutes. Pierce with a knife to check if they are cooked.
3. Remove from microwave (use a dish cloth). Cut off the tops and scoop out the center using a spoon, leaving a fairly thin skin (about 0.5 cm / 0.2”).
4. Place the potato scooped out in a bowl. Add milk, butter and salt and mash with a potato masher until smooth, or to your liking.
5. If you want to pipe the filling, place the mashed potato into a piping back with a large star tip nozzle.
6. Meanwhile, make the filling. Heat the olive oil in a large fry pan over medium high heat.
7. Add onion and garlic, sauté for 2 minutes until softened.
8. Turn up heat to high. Add mince beef (ground beef) and cook, breaking up the mince as you go, until nicely browned and cooked – about 3 minutes.
9. Sprinkle over flour and stir to combine.
10. Add remaining ingredients and stir to combine. Bring to simmer and continue to stir until the sauce is thick and glossy – around 2 minutes.
11. Remove from heat.
12. Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well.
13. 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.
14. Place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges.
15. Serve immediately!