SHEPHERD'S PIE POTATOES

Prep Time: Approx 15 Minutes

Cook Time: Approx 90 Minutes

In my mind, there are two truly perfect foods in this world...potatoes and cheese. Together they are even more perfect, if that is at all possible. Unfortunately, both should be limited in one's diet, unless you have a super metabolism (I do not). So, this recipe is one of my family's favourites and, believe it or not, I got the basic idea from a Weight Watcher's Cookbook. Now, keep in mind that the Weight Watchers and Jenny Craig'ers of this world are all for flavour - but emphasize portion control.

What's that mean??? Well, it means that if you want to follow a sensible weight loss plan, these are fine IN MODERATION, but if you have more than two of these baked delights, your scales are not likely to be kind to you the next morning. My point - this is not necessarily a "diet" recipe...it all depends on how responsible you are in eating it. (I don't think this one would get the heart tick approval rating unless you used lowfat cheese and/or sour cream, but I have made them various ways and they are all good!)

INGREDIENTS:

4 Large Potatoes (200 Gm or roughly 1/4 Lb each), washed & dried

2 Tsp Olive Oil

1 Med Onion, finely chopped

50 Gm Mushrooms, chopped (about 10 Button or Swiss Brown)

250 Gm Extra Lean Beef Mince (hamburger meat)

2 Cloves Crushed Garlic
2 Tbsp Worcestershire Sauce
1 Large Carrot, grated (about a cup)

3-4 Med Tomatoes, diced (or one can chopped of tomatoes)

1/4 Cup Sour Cream

1/2-1 Cup Colby Cheese, grated

1 Tbsp Butter

Salt & Pepper to Taste

DIRECTIONS:

Preheat the oven to about 200 C (375-400 F). Prick each potato several times with a fork, then coat with olive oil and place on a baking tray. Sprinkle with sea salt then bake for 1 hour or until tender.

Once potatoes are tender, remove from oven and allow to cool slightly for easy handling, then cut each potato in half and scoop out the flesh into a bowl leaving about a centimetre thick shell.

Spray the shells lightly with oil and bake for another 15 minutes or until crisp and golden.

Meanwhile, brown the onion and mushrooms in oil and add the garlic, Worcestershire sauce, meat and carrot. Once the meat is fairly well cooked, add the tomatoes and bring to a boil. Lower heat and allow to simmer 5-10 minutes or until liquid reduces and begins to thicken. Season with salt & pepper. Remove from heat and set aside.

Now, prepare the topping by adding the sour cream, cheese & butter to the potato flesh and mash until smooth & creamy.

Spoon meat mixture into potato shells and top each with mashed potato mixure.

Finally, bake for an additional 10-15 minutes or until golden brown on top. I actually cheat by this step because the cooking aromas are getting to me and I turn the oven on high and put them under the grill. This browns them faster (in my opinion) and, they are still hot inside anyway from the previous steps.

Serve these with steamed broccoli or any other favourite veg of your choice. These make excellent lunches the following day too...if there are any leftovers.

It's a bit time consuming, but really worth it in the end. Enjoy!