SHEPHERD’S PIE IN A POTATO BOAT

Shepherds Pie in a Potato Boat

Serves 4

Ingredients

• 1 lb Ground Meat

• ½ Onion, diced

• 12 oz Tomato Sauce

• 1 garlic clove, minced

• 1 c Frozen Mixed Vegetables 

• 4 Large Russet Potatoes

• ⅓ c Sour Cream 

• 4 tbsp Butter, room temperature

• 1 tbsp Fresh Parsley, chopped

• 1 c Shredded Cheese, your choice

• Cranberry Sauce for serving

Directions

Preheat the oven to 450°F.

1. Scrub and poke the potatoes.  

2. Bake them to the oven and cook until you can insert a fork into the potato easily.  Set aside until cool enough to handle.

3. While the potatoes are cooking, add the hamburger and onion to a cast iron pan.  Cook until the meat is browned.  

4. Add the garlic and stir for about 30 seconds.  

5. Add the tomato sauce and bring to a simmer, add the frozen vegetables and cook for 5 minutes. 

6. Salt and pepper to taste.  Set aside.

7. Once the potatoes are cool enough slice them lengthwise and scoop out the flesh into a bowl and mash with the butter and sour cream.  Add the parsley.  Salt and pepper to taste.

8. Place the halved potato skins on a rimmed sheet pan or 9x13 casserole dish.  

9. Fill each potato halve with the hamburger mixture, top with the mashed potatoes.  Sprinkle each potato with cheese and bake in the oven for about 10 minutes or until the cheese is melted and golden color.

Recommended: Serve with cranberry sauce.