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Wednesday, April 22, 2015

sheperds pie potatoes

We love shepherds pie and when I saw these delicious potatoes I just had to try them and share here where I love to share all the goodies I find

Shepherd’s Pie Jacket Potatoes

  • 4 large baking potatoes
  • 4 tablespoons extra virgin olive oil, divided
  • Coarse salt
  • 1medium sweet onion, finely diced
  • 1 large carrot, peeled and finely diced
  • 1 pound ground beef or lamb
  • 1 tablespoon ketchup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup frozen green peas, thawed
  • Salt and pepper to taste
  • Shredded Irish cheddar for topping (optional)
  1. Preheat oven to 375 F.  Wash potatoes and pat dry.   Rub potatoes all over with 1-2 tablespoons of olive oil and coarse salt.  Prick a few air holes in each potato with a fork. Bake for 1 hour or until soft to the touch.
  2. Meanwhile, make the filling.  Pour the oil into a large cast iron skillet or frying pan and heat over medium-high heat.  Add the onion and carrots and sauté just until they begin to get tender, about 5-7 minutes.  Add the meat and cook until browned, breaking it up as it cooks.  Stir in ketchup, broth and Worcestershire sauce, and bring to a simmer.   Sprinkle in the flour and mix well.  Continue to simmer gently over medium-low heat until the sauce has thickened slightly, about 10 to 12 minutes.  Add the corn and peas to the meat mixture and continue to simmer another 5 minutes or so.   Season with salt and pepper to taste. 
  3. When the potatoes have finished baking, remove from the oven and split each down the middle with a knife.  Ladle 1/4 of the filling in and around each potato.   Top with shredded Irish cheddar, if desired. 

recipe source here

shared at
craft frenzy Friday

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