Shepherd’s pie stuffed potatoes

Rachael Ray

Serves: 4

  • 4 large Russet potatoes, scrubbed clean
  • 3 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
  • Salt
  • 1/2 red bell pepper, seeded and chopped
  • 1 medium onion, chopped, divided
  • Freshly ground black pepper
  • 1/2 cup sour cream
  • 1 tablespoon smoked paprika
  • 1 pound ground sirloin or ground turkey
  • 1/2 pound button or crimini mushrooms, quartered
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 2 tablespoons spicy brown or Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup shredded smoked Gouda cheese, for sprinkling on top

Pre-heat the oven to 400ºF.

On a baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake in the oven until tender, about 1 hour. Let cool.

Turn the off oven and pre-heat the broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, then cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl and mash. Reserve warm.

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin or ground turkey to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce and some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef and mushroom mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

*Chef’s note: This recipe is DELICIOUS! I followed it exactly and wouldn’t change a thing. My mom even said she would substitute the meat portion into her classic shepherd’s pie recipe it was so flavorful.  Totally worth the time. My only suggestion is to be sure to hollow out the potato enough to allow the skin to crisp; about a 1/4 inch is thick enough to keep the skin staying together without leaving too much soft texture behind.

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