Potato Boat Shepherd’s Pie
- Mashed Potato
- Baked Potato Mash
- – 4 large russet potatoes, scrubbed clean
- – ¼ to ½ cup whole milk
- – 2-½ tablespoons butter
- – ½ teaspoon salt
- – 1 tablespoon olive oil
- – ½ medium onion, diced
- – 8 ounces ground beef
- 2 tablespoons flour
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1-½ teaspoons salt
- ¾ teaspoon black pepper
- 1-½ cups frozen vegetables
- Preheat a 12” Dutch oven to 425°.
- Prick the potatoes with a fork and bake in the pre-heated Dutch oven for 40 – 50 minutes or until a fork or knife can be poked into the potato and comes out easily to make sure they’re done.
- Remove the potatoes and cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin.
- Set the hollowed-out potatoes aside.
- Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
- In the Dutch oven, heat the oil over medium-high heat. Add the onion and sauté until translucent.
- Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
- Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
- Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.)
- Wipe out the oven and place the filled potatoes in the Dutch oven and bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.