Shepherd's Pie Stuffed Potatoes

This Recipe is incredible!! My family loves this and it's even better the day after, I add some frozen peas and chopped carrots. I also buy thin sirloin steaks (3 steaks) and cut the meat into very small chunks, We like the texture a little better than ground meat.

Shepherd's Pie Stuffed Potatoes

Do Something Different With Your Spuds

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Donna Svennevik/ABC News

Shepherd?s Pie-Stuffed Potatoes

From the kitchen of Rachael Ray

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Servings:4

Difficulty: Moderate

Cook Time: 30-60 min

Ingredients

4 large russet potatoes, scrubbed clean

3 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling

Salt

1/2 red bell pepper, seeded and chopped

1 medium onion, chopped

1/2 cup sour cream

1 tablespoon smoked paprika

1 cup shredded smoked Gouda cheese

Black pepper

1 pound ground sirloin

1/2 pound button or cremini mushrooms, quartered

2 garlic cloves, finely chopped or grated

2 tablespoons butter

2 tablespoons all-purpose flour

11/2 cups beef stock

2 tablespoons spicy brown or Dijon mustard

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

Cooking Directions

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