Shepherd's Pie Twice Baked Potatoes
- 4 large Idaho® potatoes
- 8 ounces ground beef
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1 garlic clove, minced
- 3/4 cup canned tomato sauce (not spaghetti sauce)
- 2 cups frozen vegetable medley (carrots, peas, corn, and green beans), thawed
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh rosemary
- 4 tablespoons (2 ounces) unsalted butter, softened
- 1/4 cup whole milk
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon salt
- Preheat oven to 425F. Place potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. Bake for 45-60 minutes or until fork tender. Lower oven temperature to 350F.
- Meanwhile in a large hot skillet, add the beef, onion, and salt and cook until the beef is browned, breaking it into pieces with a spatula as it cooks. Drain off any excess grease. Add the garlic and cook 30 seconds.
- Add the tomato sauce and vegetables. Cook for 4-5 minutes, stirring often. Add the broth and Worcestershire sauce and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the mixture is thick and glossy, stirring often. Add the rosemary.
- Once the potatoes are done cooking, cut in half lengthwise. Scoop out the insides into a large mixing bowl, being careful not to tear the shell. Place the hollowed potato shells back onto the baking sheet.
- With an electric mixer or by hand with a potato masher, beat the cooked potato insides until mashed and smooth (do not overbeat). Beat in the butter and salt until completely incorporated then slowly beat in the milk. Stir 1/2 cup cheese.
- Divide the meat mixture among the potato shells. Top with mashed potatoes then sprinkle with the remaining 1/4 cup cheese. Bake at 350F for 18-20 minutes or until golden brown and cheese has melted.
Yield: 4 servings