Friday, May 29, 2009

Shepherd's Pie Stuffed Potatoes

4 large potatoes (I used 8 red potatoes because that is all I had)
1/2 red bell pepper, chopped
1 medium onion, chopped, divided
1/2 cup sour cream
2 tsp. smoked paprika
1 lb. ground beef or turkey
1/2 lb. sliced mushrooms, whatever kind you like
garlic, if you like
2 T. butter
2 T. flour
1 1/2 cups beef stock
1 T. Dijon mustard
1 T. soy sauce
1 T. Worcestershire sauce
Shredded cheese for the top (whatever kind you like, I just used cheddar)

Bake your potatoes in the oven until done. Meanwhile in a pan cook 1/2 of your onion with your red pepper and put in bowl to cool.
In the same pan brown meat, then add the rest of onion along with the mushrooms and cook until done. Move to the outside of your pan. In the middle of your pan melt the butter and add the flour and make a rue. Add the beef stock and cook until thick and you have a gravy. Then add the mustard, soy sauce and worcestershire sauce and stir everything together in pan.
Meanwhile take potatoes and slice the top off of them and scoop out the inside and put in bowl with peppers and onions. Add the sour cream and paprika and mash.
Fill the potato shells with the beef mixture and then top with the potato mixture and put cheese on top. Put back in oven until the cheese is melted and everything is warm through. You need to salt everything to taste and use the garlic to taste since I don't use either! Enjoy! I found this recipe at


Stephanie said...

I actually think Michael would eat these if I cut out the mushrooms. They sound really good. I will have to try them sometime.

Sally said...

We tried these and they were great! I didn't make enough potatoes and had a lot of the gravy left over. A couple days later I thinned the gravy out, added 1/2 cup sour cream and served it over egg noodles for a really good stroganoff.