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Print Recipe
Shepherd's Pie in Potato Pots Recipe
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.
Cook Time 60 minutes
Servings
Ingredients
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 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.
    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.
  3. Then let the potatoes cool slightly. On top of each potato, cut a small slice.
    Then let the potatoes cool slightly. On top of each potato, cut a small slice.
  4. Gently scrape the flesh from the potatoes into a bowl with a teaspoon.
    Gently scrape the flesh 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. l. butter and 0.5 tsp. salt.
    Mash the potatoes (in any way convenient for you) together with milk, sour cream, add 2 tbsp. l. butter and 0.5 tsp. salt.
  6. Add the green onions. Mix well.
    Add the green onions. Mix well.
  7. 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.
    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.
  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 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.
    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.
  10. Add the frozen green peas and cook for another 1-2 minutes to warm up.
    Add the frozen green peas and cook for another 1-2 minutes to warm up.
  11. Put the filling in the" pots " of potatoes.
    Put the filling in the" pots " of potatoes.
  12. Squeeze the top of the culinary bag of cooked mashed potatoes (or leave it just with a spoon).
    Squeeze the top of the culinary bag of 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. The remaining 1 tbsp butter cut into 4 pieces and arrange in portions. Bon appetit!
    The remaining 1 tbsp butter cut into 4 pieces and arrange in portions.
Bon appetit!

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