We’ve all heard the association between Irish cuisine and potatoes, but this one takes it to a whole new level! Magical Shepherd’s Pie Bowls are literally crispy potato skin bowls stuffed with the savory, saucy beefy goodness of Shepard’s Pie. Then, of course, each one is topped with buttery and creamy mashed potatoes and baked until delightfully browned on top! Magical Shepherd’s Pie Bowls cast a spell over your taste buds!
Ingredients
- 4 large russet potatoes, washed and dried
- 4 tablespoons unsalted butter plus 1 tablespoon melted butter, divided
- 1/4 cup whole milk
- 1/4 cup sour cream
- kosher salt, to taste
- ground black pepper, to taste
- 1/4 cup fresh chives, chopped
- 1 small carrot, chopped
- 12 ounces ground beef chuck
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 cup water
- 1/3 cup frozen peas, thawed
Directions
Step 1 –Poke the potatoes all over with a fork.
Step 2 –Brush the potatoes with 1 tablespoon of the melted butter.
Step 3 –Place the potatoes on a microwave-safe plate and microwave them, flipping halfway through, until fork-tender, about 20 minutes.
Step 4 –Allow the potatoes to cool slightly.
Step 5 –Cut a 1/4-inch-thick slice off the top of each of the potatoes.
Step 6 –In a medium bowl, add the flesh of the potatoes, the milk, the sour cream, 2 tablespoons of the butter, the salt, and the pepper and mash to combine. Reserve the potato skins.
Step 7 –Add the chives to the mashed potatoes and fold to combine.
Step 8 –On a baking sheet, add the potato skin bowls, open-side up.
Step 9 –Preheat the oven to 400 degrees F.
Step 10 –In a large skillet over medium heat, melt 1 tablespoon of the butter.
Step 11 –Add the carrots to the melted butter and cook, while stirring until softened and lightly browned, about 5-6 minutes.
Step 12 –Add the beef to the skillet and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.
Step 13 –Add the Worcestershire sauce, the tomato paste, the thyme, the salt, and the water to the skillet and bring the mixture to a boil.
Step 14 –Reduce the heat and simmer until the beef and the carrots are coated in the sauce, about 1 minute.
Step 15 –Add the peas to the beef mixture and stir to combine.
Step 16 –Simmer the peas until they are heated through, about 1-2 minutes.
Step 17 –Spoon the beef mixture evenly into the potato bowls.
Step 18 –Spoon or pipe the mashed potatoes on top of the beef mixture in the potato bowls.
Step 19 –Bake the potato bowls until heated through and the potatoes are browned on top, about 15 minutes.
Step 20 –Cut the remaining butter into 4 slices.
Step 21 –Top each of the potatoes with 1 slice of the butter.
Step 22 –Serve.
