Twice Baked Potato With Ground Beef

This hearty meat and potato dish can exist made using ingredients y'all probably already take in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef alloy, canned carrots and peas; is served in a baked white potato, and topped with flossy cheddar mashed potatoes. Whatever yous call information technology, it's sure to remain as a classic comfort food.

for iv servings

• 4 russet potatoes , scrubbed clean and patted dry
• 1 tablespoon olive oil
• 1 ½ teaspoons kosher table salt , divided, plus more to gustation
• three tablespoons unsalted butter
• ¼ loving cup heavy foam ( sixty mL ), warm
• ½ teaspoon freshly basis black pepper , plus more than to taste
• ½ loving cup shredded cheddar cheese ( 50 g )
• ¼ loving cup fresh chives ( x one thousand ), thinly sliced

• 1 tablespoon olive oil
• ane medium yellowish onion , diced
• 3 garlics , minced
• i lb ground beef ( 455 g ), or ground lamb
• 2 teaspoons kosher table salt , divided, plus more than to sense of taste
• one teaspoon freshly basis black pepper , divided, plus more to taste
• 2 teaspoons worcestershire sauce
• 1 tablespoon tomato paste
• ½ cup beef stock ( 120 mL )
• 1 can carrot , drained
• 1 can peas , drained

1. Gear up i rack at the top and i rack in the center of the oven. Preheat the oven to 400°F (200°C).
2. Identify the potatoes on the blistering canvas. Poke a few times on each side with a fork, then castor all over with olive oil and sprinkle with ½ teaspoon of salt.
3. Bake the potatoes on the middle rack of the oven for 45–50 minutes, until easily pierced with a knife. Remove from oven and permit sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
4. While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and keep to melt until fragrant, 2–3 minutes.
5. Push the onion mixture to the edges of the pan and increase the estrus to medium-high. Add together the basis beef to the center of the pan and suspension up with a spatula. Allow the meat brown, undisturbed, for 2–iii minutes, and so flavour with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
6. When the beef is mostly cooked through simply nonetheless slightly pink, add the love apple paste and Worcestershire sauce and stir to combine, continuing to break upward the beef with the spatula.
7. Add the beefiness stock, carrots, and peas. Reduce the estrus to medium and simmer for 3–v minutes, until about of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to sense of taste. Remove the pan from the heat.
8. One time the potatoes are cool enough to handle, cut in half lengthwise. Existence careful not to tear the skin, scoop out most of the flesh and transfer to a big bowl. Set the spud skins bated.
9. Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric mitt mixer, mix on low speed until combined, so increase the speed to high and mix until potatoes are low-cal and fluffy. Add the cheddar cheese and mix on low speed until only incorporated.
10. Scoop about ¼ cup (sixty One thousand) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it'south well-nigh entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
11. Bake the potatoes on the center rack for 10–fifteen minutes, until the cheese in the potatoes starts melt and you lot hear sizzling coming from the potatoes when you open up the oven door.
12. Transfer the potatoes to the acme rack and broil on high for ane–2 minutes, until the edges are dark-brown and crispy, keeping a close centre to ensure they practice not burn.
13. Elevation the potatoes with the chives and serve warm
14. Savour!

for 4 servings

• 4 russet potatoes , scrubbed clean and patted dry out
• i tablespoon olive oil
• 1 ½ teaspoons kosher common salt , divided, plus more to sense of taste
• iii tablespoons unsalted butter
• ¼ cup heavy cream ( 60 mL ), warm
• ½ teaspoon freshly ground black pepper , plus more to taste
• ½ cup shredded cheddar cheese ( 50 1000 )
• ¼ loving cup fresh chives ( 10 g ), thinly sliced

• i tablespoon olive oil
• one medium yellow onion , diced
• iii garlics , minced
• 1 lb ground beef ( 455 grand ), or ground lamb
• 2 teaspoons kosher salt , divided, plus more to taste
• ane teaspoon freshly ground blackness pepper , divided, plus more to taste
• 2 teaspoons worcestershire sauce
• 1 tablespoon tomato paste
• ½ loving cup beef stock ( 120 mL )
• one can carrot , drained
• one tin peas , drained

1. Ready one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
2. Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of common salt.
3. Broil the potatoes on the centre rack of the oven for 45–l minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
4. While potatoes are cooking, make the beefiness filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about five minutes. Add the garlic and continue to cook until fragrant, 2–3 minutes.
5. Push the onion mixture to the edges of the pan and increment the heat to medium-high. Add the ground beef to the center of the pan and intermission up with a spatula. Let the meat brown, undisturbed, for 2–3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
6. When the beef is mostly cooked through merely notwithstanding slightly pink, add together the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
7. Add the beef stock, carrots, and peas. Reduce the oestrus to medium and simmer for 3–5 minutes, until about of the liquid has evaporated. Season with the remaining teaspoon of common salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the oestrus.
8. One time the potatoes are absurd enough to handle, cut in half lengthwise. Beingness careful not to tear the peel, scoop out most of the flesh and transfer to a large basin. Prepare the potato skins aside.
9. Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the irish potato mankind. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are lite and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
10. Scoop well-nigh ¼ cup (lx G) of the beef filling into each potato pare. Top with about ¼ loving cup of the mashed potatoes. Spread the potatoes over the beef filling so information technology'southward nigh entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from elevation to bottom.
11. Bake the potatoes on the center rack for 10–15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when y'all open the oven door.
12. Transfer the potatoes to the tiptop rack and broil on high for i–2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
13. Elevation the potatoes with the chives and serve warm
14. Enjoy!

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Source: https://tasty.co/recipe/shepherd-s-pie-twice-baked-potato

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