Baked Potato Shepherd's Pie
Ingredients
- 6 medium-large Russet potatoes
- 2 sticks (1 cup) butter, divided
- 4-6 garlic cloves, minced
- 1/2 small white onion, diced
- 1 cup fresh broccoli, chopped small
- 1 lb. ground sausage
- Salt and Pepper
- 1 tsp. ground sage
- 1 tsp. dried basil
- 2 tbs. flour
- 1-2 cups beef broth, divided
- 1/2 cup or more heavy cream
- 2 cups shredded cheddar cheese
- 1 lb. bacon, cooked, drained and diced
- 1 bunch (about 8) green onion, green parts sliced
Instructions
Preheat your oven to 350 degrees.Begin cooking your potatoes in the microwave. Rinse your potatoes and poke them all over with a fork. Fit as many in your microwave as you can comfortably (don't stack them - I only fit three) and cover with a damp cloth or paper towel. Microwave on high for 5-7 minutes per potato - my two batches of three potatoes each took 20 minutes. As the first batch is done, remove them and set them on a cookie sheet to cool.While your potatoes are baking and cooling, make the filling. In a large pan or dutch oven over medium-high heat, melt three tbs. of butter. Add the garlic and onion and saute until translucent and fragrant. Add another 2 tbs. of butter and then add the broccoli. Season with salt, pepper and the sage and basil. Saute gently for a few minutes until warmed.Push the veggies to the side and add the ground beef to the pot. Using a wooden spoon or rubber spatula, break up the sausage as it cooks, working it into the veggie mix. Once the meat is all broken and cooked, stir to combine evenly with the veggies. Sprinkle the flour over the sausage mixture and stir until coated and combined. Slowly add 1/2 cup of beef broth, stirring to create a thick gravy holding the sausage mix together. If you want it with more gravy, stir in more broth until its the consistency you like. Remove from heat and set aside.Prepare the potatoes. With the potatoes cool enough to touch, slice the very top layer off the potatoes and scoop out the middle, leaving 1/4 inch of potato lining to skin to hold it together. Fill a large mixing bowl with the scooped out potatoes and set the six remaining skins on a cookie sheet.Add 6 tbs. of butter to the potatoes in the bowl with some salt and pepper. Using a hand mixer, beat the potatoes on low. Slowly add the heavy cream a little at a time. I like the potatoes to be more the consistency of a fluffy paste, not runny, so add just a little at a time to make sure there isn't too much liquid. Once that is well combined, add 1/4 cup (or more) beef broth and mix. Finally, whip in a good handful of shredded cheese. Set aside.Finally assemble the potatoes. Using a spoon, line the inside of the potato skins with a thin layer of mashed potatoes. Next, fill the rest of the potato up with the sausage and broccoli mixture (evenly distribute the mix among all six potatoes). Top with a sprinkle of cheese. Top the potato with heaping spoonfuls of mashed potatoes, then shredded cheese, bacon, and green onion.Arrange the assembled potatoes on a baking sheet and bake for 10-15 minutes, until the cheese is melted and gooey. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: Serves 6