Shepherd's Pie Stuffed Potatoes
Do Something Different With Your Spuds
Preheat the oven to 400ºF.
On a rimmed baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake until tender, about 1 hour, then let cool. Turn off the oven and switch on the broiler.
While the potatoes cool, heat 1 tablespoon of the EVOO in a medium skillet over medium heat. Add the bell pepper and half of the onions and sauté 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 mixing bowl add the bell pepper and onion mixture, the sour cream, smoked paprika, half of the Gouda, salt, and pepper. Scoop in the potato flesh and mash to combine. Reserve.
Meanwhile, place a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the ground sirloin to the pan 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 edges 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. Whisk in the stock, mustard, soy sauce, and Worcestershire. Bring up to a bubble, 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, a minute or two.
Styled by Karen Pickus
*Recipe courtesy of Rachael Ray from her book Rachael Ray's Look + Cook; Clarkson Potter Publishers, 2010.