Shepherd's pie in the "edible pot" of potatoes is able to make a splash among your home. This is an unusual double-baked potato: under the ruddy layer of mashed potatoes is a hearty filling of beef and vegetables. And, instead of a casserole dish, potato "pots" that are also edible.
Prick the potatoes with a fork on all sides and brush with 1 tbsp melted butter. Bake the potatoes in the oven on a baking sheet at 200 degrees for about 1 hour until tender and desired softness.
Then let the potatoes cool slightly. On top of each potato, cut a small slice.
Gently scrape the flesh from the potatoes into a bowl with a teaspoon.
Mash the potatoes (in any way convenient for you) together with milk, sour cream, add 2 tbsp. l. butter and 0.5 tsp. salt.
Add the green onions. Mix well.
Meanwhile, melt 1 tbsp butter in a large skillet over medium-high heat. Add the chopped carrots and cook, stirring occasionally, until soft and ruddy 5-6 minutes.
Add the ground beef and cook, breaking the pieces with a wooden spoon, for about 4 minutes, until it is browned.
Pour in the balsamic cream sauce, add the tomato paste, thyme, 0.5 tsp salt and 50ml water, bring to a boil. Then turn down the heat and cook for about 1 minute, until the meat and carrots are covered with the sauce and a little liquid remains at the bottom of the pan.
Add the frozen green peas and cook for another 1-2 minutes to warm up.
Put the filling in the" pots " of potatoes.
Squeeze the top of the culinary bag of cooked mashed potatoes (or leave it just with a spoon).
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.
The remaining 1 tbsp butter cut into 4 pieces and arrange in portions.