Super Shepard's Pie Potato Bowls - MI Coop Kitchen

Ingredients

• 4 large russet potatoes, baked
• 4 tablespoons butter + 1 tablespoon melted butter, divided
• 1/4 cup milk
• 1/4 cup sour cream
• salt and pepper
• 1/4 cup chopped chives
• 1 small carrot
• 12 ounces ground beef
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon thyme leaves
• 1/3 cup frozen peas, thawed
• 1 cup water
• Preheat oven to 400 F.
• In a skillet, melt 1 tablespoon butter over medium heat.
• Add carrots and cook until tender.
• Add ground beef, breaking it up as it cooks, until browned.
• Stir in Worcestershire, tomato paste, thyme and 1 teaspoon salt.
• Add 1 cup water and bring to a boil, then reduce heat. Cook until beef and carrots are coated with sauce. About 1 minute.
• Stir in peas.
• Cut 1/4 inch off top of potatoes, along the length.
• Scoop out center, mash, mix with milk, sour cream, 2 tablespoons butter and 1 teaspoon salt.
• Fold in chives.
• Place bowls on baking sheet.
• Fill bowls with beef mixture.
• Top with potato mixture.
• Cook in oven until top of mixture is browned.
• Cut remaining butter into 4 slices, place one on top of each bowl.
• Enjoy!!
• Main Dishes