Shepherd's Pie Stuffed Potatoes

thelemonapron.com

Gary H

Shepherd's Pie filling, enough for eight medium to large potatoes

2 lb lean ground beef, see Notes

½ tsp baking soda

2 tsp salt, divided

1 tsp pepper, divided

1 tbsp butter

1 tbsp olive oil

1 medium onion, diced

1 medium leek, finely sliced

1 stalk celery, diced

2 medium carrots, diced

¼ tsp paprika, optional

3 medium cloves garlic, minced

3 tbsp tomato paste

2 tbsp all-purpose flour, can use a gluten free blend instead

2 tbsp Worcestershire sauce

1 ¾ cups beef broth, can use turkey broth as well

1 tbsp chopped fresh parsley

½ tsp chopped fresh rosemary

½ tsp chopped fresh thyme

1 tbsp cornstarch, mixed with 1 tbsp water

1 cup fresh or frozen green peas

subheading: Baked Potatoes:

8 medium to large Russet potatoes, scrubbed and dried, ensure that they are all of similar size

olive oil

kosher salt

6 tbsp unsalted butter, cut into small chunks (3 oz or 85 g)

¾ to 1 tsp kosher salt

½ tsp white pepper, can use black pepper if this is all you have

¼ tsp nutmeg

⅓ to ½ cup milk, or more if needed, depending on the size of your potatoes.

⅔ cup shredded cheddar cheese, plus more for sprinkling on top

3 to 4 tbsp parmesan cheese, or more if desired

chives or parsley chopped for garnish

chilli flakes, optional

Directions at thelemonapron.com

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