Our HIGH-rish Shepherd’s Pie Twice “Baked” Potatoes are just what you need for a St. Patrick’s day at home or as a side at a party. I like to make mine ahead of time, so I can quickly pop them in the oven for a quick fix.
Potatoes
- 4 Large Russet Potatoes, scrubbed clean and dry
- 2 tbsp Canna-Butter
- 1 tbsp Butter Melted
- 1/4 cup Sour Cream
- 1/4 cup Whole Milk
- 1/4 cup Fresh Chives
- 1/2 cup Cheddar Cheese
- Splash of Milk
- 1 16oz pack Bacon, cooked
- 1 package Au Jus Seasoning
- Salt & Pepper to taste
Fillling
- 2 tbsp Canna-Butter
- 1 tbsp Butter Melted
- 1lb ground Beef
- 1/3 Cup Onion
- 2 tsp Minced Garlic
- 2 tbsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- 1 tsp Fresh Thyme Leaves
- 2 cups frozen mixed Vegetables (carrots, peas, green beans, corn)
- 1 cup water
- Salt & Pepper to Taste
Preheat oven to 400. Prick potatoes with a fork and brush with melted butter. Bake for 50-60 minutes until tender with a fork and cool slightly.
Cut a slit in the tops of the potatoes and carefully scoop out the insides and put in a large bowl. Mix with the milk, 2 tbsp canna-butter, sour cream, chives, and salt and pepper to taste.
Melt 2 tablespoons butter in a pan and add onions and garlic. Cook until fragrant, about a minute. Add beef and cook breaking up until cooked. Add tomato paste, thyme, and water and bring to a boil.
Stir in tomato paste, Worcestershire, thyme, and 1 tbsp water and bring to a boil. Add vegetables and reduce heat and cook until vegetables are coated.
Spoon meat mixture into empty potato skin bowls and pipe or scoop potato mixture on top. At this point, I chose to refrigerate until the next day.
If cooking immediately, brush with butter, and place in the oven at 350 for about 15 minutes until heated through. If next day, remove from the fridge and brush with butter and cook at 350 for 40 minutes or until brown on top.
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