Shepherds Pie Baked Stuffed Potatoes

4 large russet baking potatoes
3 tbls butter
1/4 cup whole milk
1/4 cup sour cream
Kosher salt and freshly ground black pepper
1/2 tsp garlic powder
1/4 cup chopped fresh chives
1 tbls olive oil
2 carrots, chopped
1/2 cup chopped onion
1 1/2 lb ground beef
3 tbls Worcestershire sauce
3 tbls tomato paste
2 tsp dried thyme
1/2 cup frozen peas

Preheat oven to 400F.
Line a baking sheet with foil and place potatoes on.
Prick the potatoes all over with a fork and rub them with olive oil. Bake for 1 hour or until tender.
Let cool slightly.
Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, butter, salt, pepper, garlic powder and chives.

Heat oil in a skillet and sautee carrot and onion until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 tsp salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 2-3 minutes. Stir in the peas until heated through, 1 to 2 minutes more.
Spoon the beef mixture into the potato’s. Spoon the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 20 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!