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Shepherd's Pie Stuffed Potatoes Recipe

   
 

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     Shepherd's Pie Stuffed Potatoes

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 large russet potatoes
1 Tablespoon oil
3/4 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 Tablespoon flour
1/2 cup beef broth
 
1 Tablespoon Worcestershire sauce
1/4 cup frozen corn, defrosted
1/4 cup frozen peas, defrosted
1 Tablespoon butter
1/2 cup shredded cheese
1/4 teaspoon salt
2 Tablespoons milk

Instructions
Preheat broiler. Stab each potato in a few places with fork. Put them on a plate and in the microwave. Cook on high 5 minutes. Poke on both sides with a fork. IF it goes in easily, potatoes are done. If not, flip over and cook for an additional 1-2 minutes. In medium skillet, heat oil over medium heat. Add ground beef and stir to break up. Add salt, pepper, onion powder and garlic powder. Cook stirring occasionally until cooked through, about 7-8 minutes. Drain off fat if needed. To meat add flour and stir in. Cook 1-2 minutes. Add beef broth and Worcestershire sauce and stir to combine. Stir occasionally until it reaches a simmer. Cook until thick, about 2-3 minutes. Stir in corn and peas. Cut potatoes in half and scoop out middle, keeping a 1/2 inch edge. Place potato filling in bowl. To the potato add butter, shredded cheese, salt and milk. Mash. Fill hollowed out potatoes with meat filling. Top with mashed potatoes.
Place on baking sheet and broil until the tops are brown, about 3/4 minutes.


Originally Submitted
6/22/2016





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