{"id":9479,"date":"2016-03-09T23:49:57","date_gmt":"2016-03-09T23:49:57","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=9479"},"modified":"2020-04-16T12:01:15","modified_gmt":"2020-04-16T19:01:15","slug":"shepherds-pie-baked-potato","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/shepherds-pie-baked-potato\/","title":{"rendered":"Shepherd’s Pie Baked Potato"},"content":{"rendered":"
    \n
  1. Start out just as if you were making a twice-baked potato.<\/li>\n
  2. Scrub four russet potatoes (high starch – good for baking)<\/li>\n
  3. Poke a few holes in the top of the potato to let the steam escape.<\/li>\n
  4. Bake the potato for about 40 minutes at 400\u00ba<\/li>\n
  5. Cut the top off the potato<\/li>\n
  6. Scoop out the meat of the potato, being careful not to poke through the skin.<\/li>\n
  7. To the meat of the potato, add –<\/li>\n
  8. 2 TBL butter<\/li>\n
  9. 1\/2 tsp salt<\/li>\n
  10. 1\/2 C lowfat buttermilk<\/li>\n
  11. Mash until smooth.\u00a0 Use a mixer if you must – it needs to be smooth, not lumpy<\/li>\n
  12. In a skillet, brown 8 oz 85\/15 ground beef<\/li>\n
  13. Drain the excess oil<\/li>\n
  14. Add\u00a0 –<\/li>\n
  15. 1\/2 onion – diced<\/li>\n
  16. 1 TBL butter<\/li>\n
  17. 1 TBL olive oil<\/li>\n
  18. 3\/4 tsp white pepper<\/li>\n
  19. 1 tsp salt<\/li>\n
  20. 2 TBL flour<\/li>\n
  21. 1 tsp corn starch<\/li>\n
  22. 1 C beef broth<\/li>\n
  23. 2 tsp Worcestershire<\/li>\n
  24. 1-1\/2 C frozen chopped vegetables<\/li>\n
  25. Simmer until sauce thickens<\/li>\n
  26. Fill potato boats<\/li>\n
  27. Pipe smooth white potato mixture over the top<\/li>\n
  28. Use a fork to create patterns on top<\/li>\n
  29. Bake at 350\u00ba for about 15-20 minutes or until singed brown
    \n–<\/li>\n
  30. This can be prepared 24 hours in advance, and refrigerated<\/li>\n
  31. Increase cooking time by five minutes – or until singed brown<\/li>\n<\/ol>\n

    View YouTube Video<\/a> on which this recipe was based.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Start out just as if you were making a twice-baked potato. Scrub four russet potatoes (high starch – good for baking) Poke a few holes in the top of the potato to let the steam escape. Bake the potato for about 40 minutes at 400\u00ba Cut the top off the potato Scoop out the meat … Continue reading “Shepherd’s Pie Baked Potato”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,179,177,157,210],"tags":[],"class_list":["post-9479","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-book-dinners","category-book-lunches","category-stews","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=9479"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9479\/revisions"}],"predecessor-version":[{"id":9482,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9479\/revisions\/9482"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=9479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=9479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=9479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}