Shepherd’s Pie Stuffed Potatoes

w/ Gouda and Sweet peppers

Ingredients

• 4 large russet potatoes or sweet potatoes (paleo) – washed clean
• ½  red bell pepper & ½ orange bell pepper chopped
• 1 medium onion, chopped, divided
• 1 pound ground sirloin
• ½ pound button or crimini mushrooms, diced
• Optional: 1 cup of peas (this is just a family preference)
• 2 cloves garlic or shallots finely chopped
• ½  sour cream/ greek yogurt
• 1 cup smoked shredded Gouda cheese  
• 2 tablespoons butter
• 2 tablespoons flour
• 1 ½ cups beef stock (see Stroganoff recipe for BEST Bouillon)
• 2 tablespoons spicy brown mustard
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• Olive Oil
• Salt
• Pepper

Instruction:

Preheat oven to 400ºF.

On a baking sheet, toss potatoes with Olive oil and some salt. Bake in oven until tender, about 1 hour. Let cool. Switch oven to broiler.

While the potatoes are cooking…… On a medium-high heat- in a skillet with about 1 tablespoon olive oil, add the bell peppers, half of the onion, salt, pepper and cook until the veggies are tender. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the sauteed veggies (reserve the potato shells). Add the sour cream, a little cheese and paprika, and mash.  Keep warm.

Place a large skillet over medium-high heat with olive oil, add the ground sirloin to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms, onion & garlic and cook until they start to turn golden brown, 4-5 minutes and cook until all the veggies are warm & tender.

Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the beef stock, mustard, soy sauce, Worcestershire, some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef-mushroom-veggie mixture......

Then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese.

 Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

Serve with a green salad or a steamed vegetable of your choice. I served steamed broccolini.

ENJOY!

Heather