This week’s meal idea is Shepherd’s Pie Baked Potatoes. Our daughter, Kathryne made it for us for supper.
Baking Potatoes
Milk or cream
Sour cream
Garlic salt
Ground beef
Beef stock
Worcestershire sauce
Tomato paste
Garlic salt
Dried Thyme
Red wine
Preheat oven to 350°.
Start by rinsing the potatoes, then poke some holes in them with a fork, coat in olive oil and garlic salt, then bake them on 350 for 1 hour and 30 minutes.
While that’s baking, dice the carrots, mushrooms, and onion. Sauté those in a pan with olive oil. Once they are soft, add the ground beef and cook until brown.
Stir in 1-2 spoonfuls of tomato paste, cook that for a little bit and then add 1/4 cups red wine (if you don’t want to use red wine, add beef stock instead) let it simmer for a while so the beef can soak up the flavor. Then add 1.25 cups of beef stock. Stir in 2 tbsp Worcestershire sauce, 1/2 tsp thyme, 1 tbsp of flour (to help thicken it), and garlic salt to the taste.
When the potatoes are done, cut the tops off and scoop out the middle, make sure there is still a thin wall of potatoes. Mash the potatoes with 4 tbsp of butter, two handfuls of cheese, 2 spoonfuls of sour cream, and garlic salt to taste.
Fill the baked potato with the shepherd’s pie filling most of the way to the top and then add the mashed potatoes over that and add cheese on top. Bake for 15 minutes or until the potatoes are hot all the way through.