Shepherd's Pie Baked Potatoes
Skip the oversized casserole and turn shepherd's pie into a more individual affair. You'll top each baked potato with all the classic ingredients and broil them until the cheese is perfectly melted.
Dovetailing Tip: Use the 4 potatoes that you baked on day 1 for todays recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | russet potatoes (about 8 ounces each) |
| 5 tablespoons | unsalted butter |
| 1/2 | onion, chopped |
| 3 cloves | garlic, sliced |
| 1 tablespoon | chopped fresh thyme |
| kosher salt | |
| 12 ounces | ground beef |
| freshly ground pepper | |
| 1 cup | low-sodium beef broth |
| 3 tablespoons | ketchup |
| 2 teaspoons | Worcestershire sauce |
| 1 cup | frozen peas and carrot, thawed |
| 1 cup | shredded colby jack cheese (about 4 ounces) |
Directions:
Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the onion, garlic, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.
Source: foodnetwork.com
