Shepherd’s Pie Stuffed Potatoes

We eat a lot of pasta--but when I think about it I can't believe that we don't eat more potatoes. We all really like them--I guess they're just not quite as quick to make as pasta generally is. This dish was really fun for us to have because it is so unlike our usual meals. We all loved it--it was fun to see Alyssa and Joshua eating as enthusiastically as Bart and me. Other than planning ahead for baking the potatoes, the meal went together easily and it was so satisfying to enjoy. Plus--the recipe uses one of our favorite cheeses: smoked Gouda.

Shepherd’s Pie Stuffed Potatoes

Ingredients
4 large russet potatoes, scrubbed clean
3 tablespoons EVOO – Extra Virgin Olive Oil, divided, plus additional for drizzling
Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped, divided
Black pepper
1/2 cup sour cream
1 tablespoon smoked paprika
1 cup smoked shredded Gouda cheese
1 pound ground sirloin
1/2 pound button or crimini mushrooms, quartered
2 cloves garlic, finely chopped or grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce

Preparation

Preheat oven to 400ºF.

On a baking sheet, toss potatoes with a hearty drizzle of EVOO and some salt. Bake in oven until tender, about 1 hour. Remove from oven and let cool. Turn off oven and switch on the broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, and cook until the veggies are tender, 5 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika, and mash. Stir in half of the smoked Gouda cheese. Set aside.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire, some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef-mushroom mixture then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with additional cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

Recipe Source: Rachael Ray Look and Cook (also available on the Rachael Ray Show website)