It's been so long since I've done a "My Sis Is Hungry" post, and I can't believe she didn't start her review complaining about how hungry she's been hahaha! Here's what she has to say about 'shepherds pie potato bowls' in her words, see below for the recipe:
So my sister not only made this meal but she drove it over to me in the pouring rain. I’m enjoying Home chef which they deliver to my door - this is very similar... HAHAHAHAHAHA
So this one just looked like potato’s. The husband was VERY disappointed as he LOVES Jills cooking but doesn’t love potato’s- and his first question was where is the meat this potato goes with? Little did he know this was a surprise! HAHAHA..
I baked them per the instructions and started him with just one on his plate- which he looked at skeptically. Brooke (the teen) took a look, said no thanks and heated up her leftover Buffalo Wild Wings. Lame.
So, on first bite the husband said “hmmmm” nothing else. He ate it just as it was and gave it a 6 ½. Then he went back for another one. On the second one he said it seemed like a lot of work, that the burger had good flavor, and he liked the peas. So for someone who doesn’t like potato’s I guess 6 ½ is fair.
For me, I LOVE potato’s and I really liked this. I do agree with him it seemed like a lot of work, so not sure if I would personally make it but I really liked it. After the first couple bites I added spray butter and sour cream and liked that a lot better - but was good as it was also. Only negative really is that I ate 2 and was still a little hungry. But that could just be that I was hungry? HAHA... either way – delicious. Haven’t read the recipe but if it wasn't a lot of work I would say it was worth it. Yum.
- 4 large russet potatoes (about 3 pounds)
- 4 T. unsalted butter plus 1 T. melted butter
- 1/4 cup whole milk
- 1/4 cup sour cream
- salt and pepper
- 1/4 cup chopped fresh chives
- 1 small carrot, chopped
- 12 ounces ground beef
- 2 T. worcestershire sauce
- 1 T. tomato paste
- 1 t. fresh thyme leaves
- 1/3 cup frozen peas, thawed
- 1. Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
- 2. Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
- 3. Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
- 4. Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
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