Shepherd's Pie Twice Baked Potato

Servings: servings

Author: Michelle Marine

1 pound ground beef - you can also use ground lamb or turkey if you prefer
1 medium onion chopped
2 medium peppers chopped
4 garlic cloves minced
1 package 16 ounces frozen mixed vegetables - we use corn, peas, carrots, and green beans
2 tablespoons flour
1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste ketchup works well too
1 tablespoon steak seasoning
1/4 teaspoon Redmond's REAL salt
1/8 teaspoon freshly ground pepper
Dash cayenne pepper
2 teaspoons paprika divided

Bake the potatoes at 400°F for about an hour until tender. To make the potatoes extra delicious, roll them in 2 tablespoons of olive oil and then 2 tablespoons for coarse sea salt as well.
While potatoes bake, cook ground beef, onions, garlic, and peppers in a skillet over medium heat until browned.
Stir in tomato paste, Worcestershire sauce, spices, flour, and broth. Simmer until the mixture thickens.
The traditional way to make twice baked potatoes is to cut the top off, and scoop out the insides into a bowl and make one serving out of one potato. We use big enough potatoes that it makes sense to cut the potatoes in half and then scoop. You can make your potatoes whichever way you use.
Mash the potato flesh with butter, half and half, sour cream, cheese, salt, and pepper.
Fill the potato skins with the meat mixture, then top with mashed potatoes.
Sprinkle grated cheese on top if desired.
Bake at 375°F for 20-25 minutes, until golden and bubbly.
Garnish with chopped chives before serving.

For a less rich mashed potato, feel free to reduce shredded cheese and omit sour cream.