Sunday, November 14, 2010

Shepherd's Pie Stuffed Potatoes

Jim found this recipe in the local paper, but apparently it's a Rachael Ray recipe. Her recipe calls for 4 potatoes and the one in the paper called for 6. Jim bought the biggest potatoes I've ever seen and there was so much stuffing that we had to put some in an overflow bowl. was EXCELLENT! Jim can make this again any day!

6 large russet potatoes
3 tbsp. extra-virgin olive oil, plus more for oiling potatoes
1/2 red bell pepper, cored and chopped
1 medium yellow onion, chopped, divided
1/2 cup sour cream
1 tbsp. smoked paprika
1 cup shredded smoked Gouda cheese, divided
ground black pepper
1 lb. ground sirloin
1/2 lb. button or cremini mushrooms, quartered
2 cloves garlic, finely chopped or grated
2 tbsp. butter
2 tbsp. all-purpose flour
1-1/2 cups beef stock
2 tbsp. spicy brown or Dijon mustard
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce

Heat oven to 400 degrees F. Oil the potatoes with a hearty dollop of olive oil and some salt. Bake on a rimmed baking sheet until tender, about 1 hour., then let cool. Turn off the oven and switch on the broiler.

While the potatoes cool, in a medium skillet over medium heat, heat 1 tablespoon of the olive oil. Add the bell pepper and half of the onions and saute to soften for 5 minutes, then set aside to cool.

When the potatoes are cool enough to handle, cut a thin top slice off each potato. In a bowl, combine the bell pepper and onion mixture, the sour cream, smoked paprika, half of the Gouda, salt and pepper. Scoop the flesh from each potato into the bowl. Mash to combine. Set aside.

Meanwhile, in a large skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Add the ground sirloin and brown for 5 to 6 minutes, stirring occasionally to break up the lumps. Add the mushrooms and cook until they start to turn golden brown, 4 to 5 minutes more.

Add the remaining onions and the garlic and cook for another 5 minutes. Push all of the ingredients to the edge of the pan and add the butter to the middle of the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. In a saucepan, whisk together the beef stock, mustard, soy sauce and Worcestershire. Bring to a bubble then combine with the meat mixture. Adjust the salt and pepper, and simmer until thickened, 2 to 3 minutes.

Fill the potato shells with the beef and veggie mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the remaining cheese. Pop the potatoes under the broiler until the cheese is melted and the tops are golden brown, 1 to 2 minutes.

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