Shepherd’s Pie Baked Potato

by on March 9, 2016 » Add the first comment.
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  1. Start out just as if you were making a twice-baked potato.
  2. Scrub four russet potatoes (high starch – good for baking)
  3. Poke a few holes in the top of the potato to let the steam escape.
  4. Bake the potato for about 40 minutes at 400º
  5. Cut the top off the potato
  6. Scoop out the meat of the potato, being careful not to poke through the skin.
  7. To the meat of the potato, add –
  8. 2 TBL butter
  9. 1/2 tsp salt
  10. 1/2 C lowfat buttermilk
  11. Mash until smooth.  Use a mixer if you must – it needs to be smooth, not lumpy
  12. In a skillet, brown 8 oz 85/15 ground beef
  13. Drain the excess oil
  14. Add  –
  15. 1/2 onion – diced
  16. 1 TBL butter
  17. 1 TBL olive oil
  18. 3/4 tsp white pepper
  19. 1 tsp salt
  20. 2 TBL flour
  21. 1 tsp corn starch
  22. 1 C beef broth
  23. 2 tsp Worcestershire
  24. 1-1/2 C frozen chopped vegetables
  25. Simmer until sauce thickens
  26. Fill potato boats
  27. Pipe smooth white potato mixture over the top
  28. Use a fork to create patterns on top
  29. Bake at 350º for about 15-20 minutes or until singed brown
  30. This can be prepared 24 hours in advance, and refrigerated
  31. Increase cooking time by five minutes – or until singed brown

View YouTube Video on which this recipe was based.

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