SHEPHERD'S PIE STUFFED POTATOES
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 6 / 6 | russet potatoes large |
| 3 tsps / 15ml | extra virgin olive oil plus more for drizzling |
| to taste | salt |
| 1/2 | red pepper chopped |
| 1 | onion medium yellow chopped |
| 1/2 cup / 125ml | sour cream |
| 1 tbsp / 15ml | smoked paprika |
| 1 cup / 250ml | shredded smoked gouda cheese |
| to taste | ground black pepper |
| 1 lb / 450g | ground beef |
| 1/2 lb / 230g | button or cremini mushrooms, quartered |
| 2 | finely chopped or grated garlic cloves |
| 2 tbsp / 25ml | butter |
| 2 tbsp / 25ml | flour |
| 1 1/2 cup / 375ml | beef stock |
| 2 tsp / 10ml | spicy brown or dijon mustard |
| 2 tbsp / 25ml | soya sauce |
| 1 tsp / 5ml | worcestershire sauce |
Directions
Heat oven to 400F. on rimmed cookie sheet,roll potatoes in hearty drizzle of olive oil add some salt. Bake until tender,about 1 hour,cool. Sautechopped bell pepper and half of the chopped onion for 5 minutes set aside. Cut thin top slice off each potato. Set aside Mix bell pepper, onions with sour cream, paprika and half of the grated gouda cheese, salt and pepper. Scoop potato from skins. Mash and set aside. Brown hamburger and mushrooms and cook until golden brown. Add remaining copped onion onion and garlic to the meat mixture and saute . In a separate pan, melt butter, sprinkle flour over and cook 1 minute, whisk stock, soya sauce and worcestershire sauce, boil to thicken, combine with meat mixture add salt and pepper to taste. First fill potato skin shellss with beef and veggie mixture. Top with mashed potatoes. Sprinkle with remaining gouda cheese and little paprika. Broil untill golden brown.This potato recipe is brought to you courtesy of .
Back
