Shepherd's Pie Baked Potato Boats

Описание: These are individual serving shepherd’s pie baked potato boats. Super delicious and satisfying comfort food that really don’t take a whole lot of effort to make. Putting these into my rotation from now on!

NOTES:
• Order of Operations: Get the potatoes into the oven first. Then start the meat filling when there’s about 15 minutes left. That way the potatoes and meat can cool down together. You want to work with them while still warm so the potatoes mash easily and the filling isn’t too cold when it all goes back into the oven for the second bake.
• Potato Choice: Russets are really the only good option here. They mash up nicely and the skins are strong enough to keep their shape while handling.
• Meat Choice: Beef or lamb would be the ideal meats of choice here, but you could certainly substitute with ground chicken, turkey or pork depending on your preference.
• No Waste: I almost threw out those potato skin tops, but then my frugality kicked in! Even if there hadn’t been a little extra mashed potatoes to fill them with, I would have filled them in with cheese and some crumbled bacon from the fridge! Soooo good!
• Leftovers: We shared just the one in the video because it was so late the night we made it. But let me just say that these were amazing as self-contained, complete meals to take for work lunches! Cut one in half while it’s still cold and microwave a couple minutes and WOW!

Today’s Ingredients:

For the Potatoes:
4 large russet potatoes, 10-12 oz each
2 TB extra virgin olive oil
¼ cup milk
¼ cup sour cream
2 TB butter
1 tsp salt
¼ cup fresh chives, minced
Optional: 1 TB butter, cut into 4 slices for garnish to top each potato boat

For the Beef Filling:
1 TB butter
1 medium carrot, small diced
1 lb ground beef
2 TB Worcestershire sauce
1 TB tomato paste
1 tsp fresh thyme
½ tsp salt
½ tsp black pepper
½ cup frozen peas, thawed

Optional (for the Cheesy Potato Skins)
¼ - ½ cup shredded cheddar

Instructions:
1. Bake the potatoes: Preheat oven to 400°F. Wash and dry the potatoes. Use a fork to poke holes all around each one. Rub all over with 2 tablespoons EVOO. Place on a foil-lined sheet pan. Bake at 400° for 1 hour. Then remove the potatoes and let sit until cool enough to handle, but still warm, about 15 minutes.
2. Meanwhile, make the meat filling: Melt 1 tablespoon butter in a 10-12” skillet over medium heat. Add diced carrots and cook for a few minutes until just softened. Add ground beef and cook, stirring occasionally while breaking up the meat, until fully browned. Add Worcestershire, tomato paste, fresh thyme, and ½ teaspoon each salt and black pepper. Cook and stir for a minute to break up the tomato paste. Taste and adjust seasoning if needed. Stir in the frozen peas just long enough to thaw and heat through. Set filling aside to cool slightly.
3. Make mashed potatoes: After the potatoes have cooled just enough to handle, slice off the top ¼ – ½ inch of each potato. Into a large bowl, scoop out the flesh from each potato leaving a ¼ inch wall. Also, scrape the flesh from the tops. Add milk, sour cream, 2 tablespoons butter, and 1 tsp salt to the bowl and mash until smooth. Taste and adjust seasoning as needed. Mix in the ¼ cup chopped chives.
4. Final Assembly: Fill each potato with ¼ of the meat mixture – pack it in tightly. Then top with a one inch layer of mashed potatoes. Optional: Use a piping bag with a round or star tip to create uniform or interesting designs.
5. Second Bake: Bake at 400° for 15-20 minutes until heated through and brown edges form on the mashed tops.
6. Serve with a sliver of butter on top and ENJOY!

BONUS RECIPE: Cheesy Potato Skins
Fill each potato skin top with any remaining mashed potatoes. Top with 1-2 tablespoons shredded cheddar, pressing down to stick. Bake at 400° for 15 minutes until cheese has melted and potatoes firm up a little. Let cool before enjoying.