DESCRIPTION
I’ll admit it, I make “baked” potatoes in the microwave all the time. It’s the fastest way to get them onto the table, and for this cozy Shepherd’s Pie for Two, it’s the perfect shortcut. You hollow out the potatoes, fill them with the savory beef mixture, mash the scooped-out insides to put on top, and give everything a quick broil to toast the peaks. When I’m microwaving potatoes for regular baked potatoes, I sometimes pop them under the broiler so the skins crisp up. For this though, I kind of like everything soft, so I’ll leave it up to you. Enjoy! – Christine 🙂
Ingredients
Units
Scale
- 2 medium Russet potatoes
- 1/2 lb. ground beef
- 3/4 tsp. salt, divided
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1 Tbsp. all-purpose flour
- 1/2 cup low-sodium beef stock
- 1 tsp. Worcestershire sauce
- 1/2 cup frozen mixed vegetables, thawed
- 1 Tbsp. unsalted butter
- 1-2 Tbsp. milk
Instructions
- Preheat broiler.
- Stab each potato in a few places with fork. Put them on a plate and in the microwave. Cook on high 5 minutes. Test if they’re cooked by poking on both sides with a fork. If it goes in easily, potatoes are done. If not, flip and cook for an addition 1-2 minutes. Then set potatoes aside to be cool enough to handle while you cook the meat mixture.
- Heat a medium skillet over medium-high heat. Add ground beef and stir to break up. Add 1/2 teaspoon of the salt, the pepper, and garlic powder. Cook stirring occasionally until cooked through, about 5-6 minutes. Drain off fat if needed.
- Sprinkle meat with flour then stir. Stir in beef stock, Worcestershire sauce, and vegetables. Stir occasionally until it comes to a simmer and thickens, about 2-3 minutes.
- Cut potatoes in half and scoop out middle, keeping a ½ inch edge. Place potato filling into bowl. To the potato add butter, salt, and 1 tablespoon of milk. Mash. Add more milk if desired.
- Fill hollowed out potatoes with meat filling. Top with mashed potatoes.
- Place on baking sheet and broil until the tops are brown, about 3-4 minutes.
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