Shepherd's Pie Baked Potato
Here's a fun twist on a couple of Irish classics. Shepherd's Pie and Baked Potato! My 'friend since 10,' and office manager Dee Dee, found this and gave it a whirl. Apparently the luck o' the Irish was with her because everyone declared it Gold!
3 large Yukon Gold or Russett potatoes, baked until tender and slightly cooled.
1 lb ground lamb or beef1 medium onion, diced
1-2 cups frozen peas & carrots
2-3 cups shredded cheddar cheese
1 jar beef or turkey gravy (I used turkey)
1 small can Ro-Tel's diced tomato and green chilies (or plain diced tomatoes)
Red Chili flakes, to taste
Toppings: Sour Cream
In a large skillet, brown ground lamb/beef
Add onion and continue to cooking until onions are mostly translucent.
Add gravy, peas and carrots, diced tomato and chilies; stir until everything is mixed together well. Taste!
Add salt, pepper and red chili flakes to taste.
Add about a cup of the shredded cheese and let that melt into the meaty goodness. Simmer until everyone has made friends and it tastes delicious. Turn off heat and set meat filling aside.
Halve potatoes length-wise.
Carefully scoop out the middle of the potatoes, leaving about an 1/8 of an inch of potato attached to the skin so they retain shape. Place removed potato filling into a large bowl.
To the potato mix, add butter, milk, salt and pepper and stir vigorously making a stiffer mashed potato.
Preheat oven to 350 degrees.
Sprinkle some grated cheese into each potato "skin".
Spoon meat mixture in until skin is 3/4 full.
Mound or pipe potatoes mix over the top of each so that meat is covered.
Place filled potato skins on baking dish.
Sprinkle with cheese again and bake for approximately 20 minutes or until heated through and bubbly.
Then.... just Enjoy!
Tell us how yours came out this week, as we celebrate St. Patrick’s Day – message Producer David here in the studio, by clicking or tapping HERE!