Shepherd's Pie Potato Bowls 🥔
4 large potatoes
1 tablespoon butter
Salt and black pepper to taste
1 pound ground beef
1/2 onion, chopped
2 garlic cloves, minced
1 cup frozen mixed vegetables
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon dried / fresh thyme
1/2 cup water
1/3 cup heavy cream
1 tbs melted butter
Chives for garnish
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean and then dry them off. Use a fork to poke holes all over the potato.
Place the potatoes on a baking sheet and bake for 45-50 minutes, or until fork tender.
While the potatoes are cooking, heat a large skillet over medium-high heat. Add the onions, garlic and ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks.
Cook until the onions are translucent and the meat is slightly browned. 3-5 minutes.
Stir in the frozen vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Pour in the water and mix well.
Reduce the heat to low and let the mixture cook for 5-10 minutes, or until the vegetables are tender and the sauce has thickened.
Once the potatoes are done, remove them from the oven and cut the tops off. Scoop out the potatoes into a mixing bowl.
Use a fork or potato masher to mash up the insides of the potato a little bit. Add heavy cream and season with salt and black pepper to taste.
Scoop some of the beef mixture into each potato bowl, then top with the mashed potatoes using a piping bag. Lightly add melted butter on top using a brush.
Return the potatoes to the oven and bake for 5-10 minutes, or until the top is golden.
Remove the potatoes from the oven and serve. Enjoy!