I invented a new recipe! Sort of.
When I was growing up, my mom and I would design dresses together, then we would go to the fabric store and find patterns that matched our vision. Frequently, we would end up with 3 patterns, and would piece those together to fit my dream dress. Lately, I’ve started doing that with my cooking.
I started twice baked potatoes today, then realized I wanted something else. Like…shepherd’s pie. But I wanted twice baked potatoes, too. Then it hit me. I could make both! Twice baked potato shepherd’s pie. And you know what? It is delicious! Here’s how you do it.
- 4 large baking potatoes
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 pounds ground beef
- 1/2 cup sliced carrots
- 1/2 cup onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 1/2 teaspoons Worcestershire, eyeball it
- 1 teaspoon sweet paprika
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- When potatoes are done allow them to cool for 10 minutes.
- While your potatoes are cooling, add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
- While your meat is cooking, slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add milk, butter, salt, pepper. Smash until well blended and creamy. (To save your skins, use a knife to cut around the flesh of the potato. That will help you scoop it out. Leave a strip of flesh inside the skin, so the skin holds together.)
- In a second small skillet over medium heat cook butter and flour together 2 minutes–stir constantly so that it doesn’t stick. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables and cook for a minute.
- Prep your skins in a casserole dish, then spoon the meat and gravy mixture into the potato skins, filling them to level–don’t overfill. Top each one with the desired amount/height of mashed potatoes. Sprinkle with paprika, then broil until the potatoes are browned.
- Serve hot!