Rachael Ray's Shepherd's Pie Stuffed Potatoes - Metro US

Rachael Ray’s Shepherd’s Pie Stuffed Potatoes

It’s hard to go wrong when you combine two of the most comforting of comfort foods — twice-baked potatoes and shepherd’s pie. The combination — shepherd’s pie stuffed potatoes — is just one of the 225 creations Rachael Ray comes up with in her latest cookbook, “Rachael Ray’s Look and Cook.”

Shepherd’s Pie Stuffed Potatoes

Start to finish: 1 hour 45 minutes

  • 6 large russet potatoes
  • 45 ml (3 tbsp) extra-virgin olive oil, plus more for drizzling
  • Salt, to taste
  • 1/2 red bell pepper, cored and chopped
  • 1 medium yellow onion, chopped
  • 125 ml (1/2 cup) sour cream
  • 15 ml (1 tbsp) smoked paprika
  • 250 ml (1 cup) shredded smoked Gouda cheese
  • Ground black pepper, to taste
  • 500 g (1 lb) ground sirloin
  • 250 g (1/2 lb) button or cremini mushrooms, quartered
  • 2 garlic cloves, finely chopped or grated
  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) all-purpose flour
  • 375 ml (1 1/2 cups) beef stock
  • 30 ml (2 tbsp) spicy brown or Dijon mustard
  • 30 ml (2 tbsp) soy sauce
  • 15 ml (1 tbsp) Worcestershire sauce

  1. Heat oven to 200 C (400 F).
  2. On a rimmed baking sheet, roll potatoes in a hearty drizzle of olive oil and some salt. Bake until tender, about 1 hour, then let cool. Turn off the oven and switch on the broiler.
  3. While potatoes cool, in a medium skillet over medium, heat 15 ml (1 tbsp) of the olive oil. Add bell pepper and half of the onion and saute to soften for 5 minutes, then set aside to cool.
  4. When potatoes are cool enough to handle, cut a thin top slice off each potato. In a bowl, combine bell pepper and onion mixture, sour cream, smoked paprika, half of the Gouda, salt and pepper. Scoop flesh from each potato into bowl. Mash to combine. Set aside.
  5. Meanwhile, in a large skillet over medium-high, heat remaining 30 ml (2 tbsp) olive oil. Add ground sirloin and brown for 5 to 6 minutes, stirring occasionally to break up any lumps. Add mushrooms and cook until they start to turn golden brown, 4 to 5 minutes more.
  6. Add remaining onion and garlic and cook for another 5 minutes. Push all of the ingredients to the edge of the pan and add butter to middle of skillet. Sprinkle flour over melted butter and cook for about 1 minute. Whisk in stock, mustard, soy sauce and Worcestershire. Bring up to a bubble, combine with meat mixture, adjust salt and pepper and simmer until thickened, 2 to 3 minutes.
  7. Fill potato shells with beef and veggie mixture, then top each of them with reserved mashed potatoes. Transfer to a baking sheet and sprinkle with remaining cheese. Pop potatoes under broiler until cheese is melted and tops are golden brown, 1 to 2 minutes.

Makes 6 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 631 calories; 209 calories from fat (33 per cent of total calories); 23 g fat (11 g saturated; 0 g trans fats); 86 mg cholesterol; 76 g carbohydrate; 31 g protein; 5 g fibre; 956 mg sodium.

Source: “Look and Cook” by Rachael Ray (Clarkson Potter, 2010).

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