Shepherd's Pie Baked Potato Boats

Preheat oven to 400°F. Wash and dry the potatoes. Use a fork to poke holes all around each one. Rub all over with 2 tablespoons of extra virgin olive oil. Place on a foil-lined sheet pan. Bake at 400° for 1 hour. Remove the potatoes and let sit until cool enough to handle, but still warm, about 15 minutes.

Melt 1 tablespoon of butter in a skillet over medium heat. Add diced carrots and cook for a few minutes until softened. Add ground beef and cook, stirring occasionally while breaking up the meat, until fully browned. Add Worcestershire sauce, tomato paste, fresh thyme, and ½ teaspoon each of salt and black pepper. Cook and stir for a minute. Stir in the frozen peas just long enough to thaw and heat through. Set filling aside to cool slightly.

After the potatoes have cooled just enough to handle, slice off the top ¼ – ½ inch of each potato. Scoop out the flesh from each potato leaving a ¼ inch wall. Add milk, sour cream, 2 tablespoons of butter, and 1 teaspoon of salt to the bowl and mash until smooth. Mix in the chopped chives.

Fill each potato with ¼ of the meat mixture, packing it in tightly. Top with a layer of mashed potatoes.

Bake at 400° for 15-20 minutes until heated through and brown edges form on the mashed tops.

Equipment Needed

Spice Level:

Dietary

Allergens