Shepard's Pie in a Twice Baked Potato

To download a cookbook-style copy of the recipe for Shepherd’s Pie in a Twice Baked Potato, click HERE.

Everybody knows twice-baked potatoes, an easy and versatile dish made from a baked potato that has been scooped out, re-stuffed with the potato flesh mixed with cheese, onion, bacon, and/or anything else you like, and baked a second time to a delicious crispness.

Everybody also knows Shepherd’s Pie, a classic meat pie in a mashed potato crust that comes to us from the UK. (It’s worth nothing, though, that similar dishes are served in many countries world over under different names.)

Isn’t it about time they knew each other?

That’s the idea behind this week’s recipe, Instead of putting mashed potatoes back into the potato skins for the second bake, we’ll be using a Shepherd’s Pie filling and, in the usual Shepherd’s Pie way, covering it with mashed potatoes to form a kind of top crust when re-baked. It’s the best of both dishes, joining forces for an easy, hearty meal.

Some Cook’s Notes before we begin:

• Regarding the type of meat to use for Shepherd’s Pie, authoritative sources are divided into two camps. One side claims real Shepherd’s Pie must be made with ground lamb, and that if ground beef is used it is more properly called Cottage Pie. Other well-credentialed sources assure us that Shepherd’s Pie is made with either. In the interest of full disclosure, it’s worth nothing that both camps agree that the modern use of ground turkey (which I used in the photos below), while low-fat, is not truly authentic.

• Like most people, I was taught to bake potatoes by making fork-holes in them first and then baking for about an hour. In the recipe below, the method of baking the potatoes – baking without making fork-holes for the first half-hour, then making fork-holes and baking for the second half-hour – comes to us from the Food Network Kitchens, and results in a very nicely textured potato. I expect this will be my baked potato going forward.

• Here are some helpful tips for scooping the flesh out of the potatoes. Don’t try to do a lot with one scoop. Using a teaspoon, make multiple passes over the potato flesh, scooping out a bit more each time. I also found it helpful to scoop out one end of the half-potato before turning it around and scooping out the other half. Your patience when scooping out the potatoes will be rewarded.

• Although this recipe uses the mashed potatoes to top the Shepherd’s Pie, there will be a good amount left over. Save them. It will be one less thing to cook for dinner the following day.

This recipe makes 4 servings.

Here’s what you’ll need:

For the potatoes: olive oil; 4 large russet potatoes, washed and dried; ¼ cup firm-textured butter substitute; 1/3 cup reduced fat sour cream; 1 green onion, finely chopped; salt and freshly ground black pepper.

For the filling: olive oil for sauté; 3 medium carrots, finely diced; 1 large onion, finely diced; 1 – 2 garlic cloves, minced; 1 lb ground lamb, beef or turkey; 2 sprigs fresh thyme, finely chopped; ½ tsp fresh rosemary, finely chopped; 1 Tbsp firm-textured butter substitute; 1 cup frozen peas; 2 Tbsp corn starch; 2 Tbsp tomato paste; 5 ounces red wine; 2 Tbsp Worcestershire sauce; 1 cup low-sodium chicken stock; salt and fresh ground black pepper to taste; grated parmesan cheese

For the garnish: rosemary sprigs or similar

First, let’s get the potatoes baking.

Preheat the oven to 400 degrees.

Lightly rub each potato all over with olive oil. (Be careful not to overdo it. We're just looking to apply a little oil to give the potato skin an extra nice crisp when baked.)

Without yet piercing the potatoes, place them directly on the rack in the center of the oven. Bake for 30 minutes.

Pierce each potato several times with a fork and continue to bake until tender, about another 30 minutes.

While the potatoes are baking, prepare the filling.

Prepare and set aside the chopped and diced ingredients: carrots, onions, garlic, rosemary, thyme, and green onion. Measure out the peas.

Heat some olive oil is a sauté pan over medium heat. Add the carrots and cook until just a little tender, about 3-4 minutes.

Add in the onions and sauté for a minute, then add the garlic and cook until fragrant, another 30 seconds to one minute.

Add the meat, thyme and rosemary. Season with a little salt and pepper. Cook until the meat is browned.

If there is fat left in the pan (depending on the amount of fat in the meat you’re using), drain it. Add the butter substitute and the peas.

Make a slurry by mixing the corn starch with ¼ cup of water, and stir the slurry into the pan.

Stir in the tomato paste, wine and Worcestershire sauce.

Cook over medium heat, stirring constantly, until the liquid thickens.

Add the chicken stock, and continue to cook until the sauce has thickened. Adjust seasoning as necessary. When done, set aside until the potatoes have finished baking.

When the potatoes have finished baking:

Carefully trim a wedge from the length of each potato. Set the wedges aside in a bowl.

Using a spoon, carefully remove most of the potato flesh from each potato and place it in the bowl with the wedges.

Be sure to leave enough potato flesh so the skins stay together.

Mash the potatoes in the bowl. Add the butter substitute and sour cream. Stir in the chopped green onion, and season with salt and pepper to taste.

To prepare the potatoes:

Fill each potato skin with filling.

Top each with some mashed potatoes, pinching the potatoes as you go to form nice peaks; the more peaks, the better the potato topping will brown.

Sprinkle with fresh grated Parmesan cheese.

Bake for about 20 minutes until the topping has some browning. Plate with garnish and you're ready to serve.

To download a cookbook-style copy of the recipe for Shepherd’s Pie in a Twice Baked Potato, click HERE.

Serve with some of the wine we used in the cooking, and you’re all set!

Please visit again next week for another tasty, kitchen-tested recipe, and a special announcement. Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Swedish Meatballs with Yogurt Gravy on Pasta and Carrot Ribbon Noodles

To download a copy of the recipe for Swedish Meatballs with Yogurt Gravy, click HERE.

To download a copy of the recipe for Pasta and Carrot Ribbon Noodles, click HERE.

There are many reasons why someone would want to make Swedish Meatballs. They’re easy, yet remarkably versatile, working just as well as an appetizer as they do when served as a main dish. Their signature spice blend takes flavors American cooks usually use only for cookies and shows they work just as well applied to a hearty, savory dinner. Then they’re paired with a creamy gravy instead of a vegetable-based sauce. The main reason to make Swedish Meatballs, though, is the simplest as well as the most important: they taste good.

The most authentic Swedish Meatballs are often served with lingonberry jam and pickled cucumber. While it’s possible to get nearly any ingredient on the Internet with enough advanced planning, I try as much as possible to cook with things that are available easily, locally and on short notice. With that in mind, I chose instead to serve the meatballs over noodles dressed up in one of my favorite ways, mixed with “noodles” made of thin-sliced carrot ribbons, cut to size and steamed to the same texture as the pasta noodles. (Click HERE to read more about that.) It’s a great way to add color, flavor and nutrition to your egg noodles.

Some additional Cook’s Notes before we begin:

• Although beef and pork combinations are normally used when making Swedish Meatballs, other meat combinations are possible. (Insert your favorite Ikea joke here.) In this recipe I reduced the fat by using a combination of ground turkey and turkey sausage meat. For same reason, I’ve also replaced the traditional heavy cream or sour cream in the gravy with non-fat yogurt.

• As with any meatball, getting the flavor right is a fairly straight-forward matter; the real challenge is getting the texture right. The ingredients must be there in the proper proportions, of course, but it also requires a light touch. Forget everything you learned packing snowballs; the goal here is delicacy. You can mix the meatball ingredients using either a stand mixer (with the paddle attachment), or by hand; if you use your hands, remember to mix, not squeeze.

This recipe makes 4 – 6 servings.

You’ll need the following ingredients:

*For the meatballs: Turkey bacon: two thick slices, or 3 – 4 thin slices 3 Tbsp butter substitute, divided; 1 medium onion, fine diced; 2 slices white bread, crusts removed, torn into chunks; ¼ cup of skim milk; ¾ lb. ground turkey; ¾ lb. turkey sausage meat (removed from casings); 1 egg substitute egg; 2 tsp kosher salt; ½ tsp black pepper; pinch garlic powder; ½ tsp all-spice; ½ tsp ground nutmeg.

*For the gravy: 3 Tbsp AP flour; 2 cups fat-free, low sodium chicken broth; ¼ tsp garlic powder; ½ cup fat-free yogurt.

*Other ingredients for serving: 2 Tbsp dried parsley; cooked noodles with carrot ribbon noodles (download separate recipe).

To start the recipe:

Cook the bacon in a skillet until slightly crisp. Remove from the skillet and set aside.

When cool, dice into small pieces.

Next, prepare the meatball mixture:

Melt 1 tablespoon of butter substitute in the skillet over medium heat. Add the onions and cook until translucent and slightly softened, about 4 minutes, scraping the bacon leftovers from the pan the onions cook. Remove from heat and set aside to cool.

While the onions are cooling, combine the bread and milk in a large bowl. Let the bread absorb the milk for several minutes.

Add the bacon, onion, ground turkey, turkey sausage meat, egg, salt, pepper, pinch of garlic powder, allspice, and nutmeg.

Using a light touch, gently mix the ingredients using a stand mixer or by hand for several minutes until a sticky mixture forms. (Remember: mix, don't squeeze!)

To form and cook the meatballs:

Using wet hands to keep the meat mixture from sticking to them, form the meat mixture into 1-inch balls. As you form each meatball, set it aside on a sheet of foil.

Melt 2 tablespoons butter in the skillet over medium heat. Working in batches to avoid overcrowding the skillet, brown the meatballs on all sides, for 8 – 10 minutes. After all of the meatballs have been browned, set them aside till needed. Retain the liquid in the skillet.

To prepare the sauce:

Sprinkle the flour into the liquid in the skillet and whisk constantly, scraping the pan, and cook for about a minute until the floury taste is cooked out.

Slowly whisk in the broth until the mixture is smooth.

Add ¼ tsp garlic powder. Cook until the mixture starts to boil and thicken, about 3 minutes.

Strain the liquid into a bowl and discard the solids.

Return the liquid to the skillet and whisk in the yogurt over low heat. Season to taste.

To finish cooking the meatballs:

Return meatballs to the skillet and cook until heated through, about 5 minutes.

To serve:

Place some noodles on the plate. Put meatballs on top of the cooked noodles, top with some sauce, and garnish with parsley.

To download a copy of the recipe for Swedish Meatballs with Yogurt Gravy, click HERE.

To download a copy of the recipe for Pasta and Carrot Ribbon Noodles, click HERE.

Hope you enjoy this hearty, delicious – and reduced fat! – meal. And that you’ll visit again next week for another kitchen-tested recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)