Shepherds Pie Baked Potatoes
- 2 to 3 large baking potatoes
- 2 tbsp Olive oil
- 1/2 lb ground turkey
- 1 cup Beef stock
- 1 1/2 tbsp flour
- 2 tbsp Worcestershire sauce
- 2 large cloves roasted garlic
- 2 tbsp red wine
- 1 tbsp tomato paste
- 2 tbsp butter
- 1 tbsp Cooking With Greens No Salt Italian Blend
- 1/2 tbsp Cooking With Greens Spicy Umami Blend
- 3/4 cup frozen mixed vegetables
- 1/2 small sweet onion chopped
- 3 tbsp butter softened
- 1/2 cup heavy whipping cream
- 1 tbsp Cooking With Greens Go To Blend
- 1 tsp Cooking With Greens Onion Black Pepper Blend
- 1 tsp Cooking With Greens No Salt Herb Blend
- 1/2 tsp Cooking With Greens Pink Himalayan Sea Salt with Iodine
Heat oven to 375. Rinse potatoes and massage with 1 tbsp of olive oil. Bake for about 1 hour, rotating every 20 minutes. While potatoes are baking, Add remaining olive oil to a skillet and add onion. Cook until softened. Add frozen vegetables and cook for 2 minutes. Add turkey meat and cook until browned. Add in red wine. and roasted garlic. Add Umami, Italian and Herb Blends. Mix in flour and Worcestershire sauce. Mix in beef stock and tomato paste and simmer to thicken. Mix in 2 tbsp butter. Remove from heat. Cut off 1/2 inch of potato, revealing inner section. Scoop out potatoes into a bowl. Add 3 tbsp butter, whipping cream and remaining spices. Place scooped out potato shells in a small baking dish. Spoon turkey filling into potato skins. Place mashed potato mixture in a plastic bag and cut off corner. Squeeze mashed potatoes onto top of the filled potatoes. Place in oven on broil until potatoes slightly brown. Top with chopped green onion or parsley and serve.