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 Shepherd's Pie in Potato Pots Recipe
Shepherd's pie in an "edible pot" with potatoes can make a splash in your home. This is an unusual potato baked twice: under a ruddy layer of mashed potatoes there is a hearty filling of beef and vegetables. And instead of casserole - potato "pots", which are also edible.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To prepare the dish, take four large potatoes.
    To prepare the dish, take four large potatoes.
  2. Prick the potatoes with a fork from all sides and brush with 1 tbsp.l. melted butter. Bake the potatoes in the oven on a baking sheet at a temperature of 200 degrees for about 1 hour until cooked and the desired softness.
    Prick the potatoes with a fork from all sides and brush with 1 tbsp.l. melted butter. Bake the potatoes in the oven on a baking sheet at a temperature of 200 degrees for about 1 hour until cooked and the desired softness.
  3. Then let the potatoes cool down a little. Cut a small slice on top of each potato.
    Then let the potatoes cool down a little. Cut a small slice on top of each potato.
  4. Carefully scrape the pulp from the potatoes into a bowl with a teaspoon.
    Carefully scrape the pulp from the potatoes into a bowl with a teaspoon.
  5. Mash the potatoes (in any way convenient for you) together with milk, sour cream, add 2 tbsp butter and 0.5 tsp salt.
    Mash the potatoes (in any way convenient for you) together with milk, sour cream, add 2 tbsp butter and 0.5 tsp salt.
  6. Add the green onions. Mix well.
    Add the green onions. Mix well.
  7. Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium-high heat. Add the chopped carrots and cook, stirring occasionally, until soft and ruddy for 5-6 minutes.
    Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium-high heat. Add the chopped carrots and cook, stirring occasionally, until soft and ruddy for 5-6 minutes.
  8. Add the ground beef and cook, breaking the pieces with a wooden spoon, for about 4 minutes, until it is browned.
    Add the ground beef and cook, breaking the pieces with a wooden spoon, for about 4 minutes, until it is browned.
  9. Pour in the balsamic cream sauce, add tomato paste, thyme, 0.5 tsp salt and 50 ml of water, bring to a boil. Then turn down the heat and cook for about 1 minute, until the meat and carrots are covered with sauce and a little liquid remains at the bottom of the pan.
    Pour in the balsamic cream sauce, add tomato paste, thyme, 0.5 tsp salt and 50 ml of water, bring to a boil. Then turn down the heat and cook for about 1 minute, until the meat and carrots are covered with sauce and a little liquid remains at the bottom of the pan.
  10. Add the frozen green peas and cook for another 1-2 minutes to warm it up.
    Add the frozen green peas and cook for another 1-2 minutes to warm it up.
  11. Put the filling in the "pots" of potatoes.
    Put the filling in the "pots" of potatoes.
  12. Squeeze the top of the cooking bag out of the cooked mashed potatoes (or leave it just with a spoon).
    Squeeze the top of the cooking bag out of the cooked mashed potatoes (or leave it just with a spoon).
  13. Preheat the oven to 200 degrees. Bake the potato "pots" for about 15 minutes, until the dish is warm and the potatoes are browned on top.
    Preheat the oven to 200 degrees. Bake the potato "pots" for about 15 minutes, until the dish is warm and the potatoes are browned on top.
  14. Cut the remaining 1 tablespoon of butter into 4 parts and spread out in portions. Enjoy your meal!
    Cut the remaining 1 tablespoon of butter into 4 parts and spread out in portions. Enjoy your meal!
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