Recipes by the Sea If you are celebrating St. Patricks Day but not a fan of traditional Irish fare, then this meal is for you. I’m not a fan of haggis or tripe myself, but have always loved shepards pie. Traditionally made with lamb, I make mine with either ground beef or turkey. My kids love it and this version is a fun way to make individual pies!
Baked Potato Shepards Pie
8 large russet potatoes scrubbed and baked 1 lb. lean chopped beef 2 cloves chopped garlic 1/ 1/2 cups frozen peas 1/4 cup worstershire sauce 1/2 tsp dried rosemary 1/2 stick of butter 1 tsp onion powder
1/2 tsp paprika 1 medium onion finely chopped 1 1/2 cups sliced carrots 15 oz can of beef broth 1/4 cup of ketchup 2/3 cup sour cream 1/2 tsp garlic powder 1 cup shredded cheddar cheese
Allow the baked potatoes to cool slightly and take a thin slice off the top so that at least 2/3 of the potatoe remains. Scoop out the cooked potato leaving a small amount remaining near the skin. Place all of the scooped poatao into a bowl and add butter, sour cream, onion powder, garlic powder, paprika, cheese, salt and pepper. Mash with a potato masher until well blended, the mixture will be stiff. In large pan, brown the meat and drain the fat. Add onions, rosemary, garlic, salt and pepper to taste. Cook for 3-4 minutes and add the beef broth, worstershire, ketchup and carrots. Simmer on low heat for 15 minutes until the carrots are tender. Add the peas and cook for 3 minutes. Thicken gravy now if desired. Spoon mixture into hollowed out potatoes. Spoon potato mixture on top and return to 375 degree oven for 20 minutes until heated through and tops of the potatoes are browned. Enjoy!!
Volume 5, Issue 62
5
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