Ingredients
- 3 Russet Potatoes
- ½ pound of ground meat
- 2 tablespoons of olive oil
- 1 small onion diced
- ½ cup of chopped bell peppers
- 1 cup frozen mixed vegetables
- 1 10 oz can of diced tomatoes
- 2 cups shredded cheese divided
- 2 tablespoons of butter
- 2 tablespoons of cream cheese
- ¼ cup of sour cream
- 1 teaspoon of paprika
- 2 teaspoon of salt
- 2 teaspoon of pepper
- 2 teaspoon of Krista seasoning
- 1 tablespoon of chives
- 1 cup of beef broth
- 1 tablespoon of cornstarch
- 2 tablespoons of cold water
Directions
Wash potatoes and poke with a fork. Bake in the microwave for 9-10 minutes or in the oven at 375 ℉ for around 1 hour. When cool enough to handle but still warm. Slice potato in half length wise and scrape out potatoes into a bowl. Mash potatoes with butter, sour cream, cream cheese, paprika, chives, and 1 teaspoon each of salt, pepper Krista seasoning, and 1 cup of cheese, stir and set aside.
In a frying pan add olive oil and cook meat until brown, add onion, peppers and remaining seasoning. Add in tomatoes and frozen mixed vegetables.
In a small cup or bowl mix cornstarch and cold water to make a slurry. Pour broth into meat mixture and get really hot then add in cornstarch slurry. Bring mixture to a boil to thicken.
Put some cheese in the bottom of each potato, then add meat mixture, then add the potatoes and top with cheese and chives. Put in a preheated oven at 350 ℉ for about 20 minutes until hot and melting. If potatoes are cold or frozen they will take longer. If you have leftover ingredients make a traditional shepherds pie (layer meat mixture, potatoes and cheese in a small dish and put in the freezer or give away.
