Yield: 1 servings
|12 smalls||New Red Potatoes (2-inch)|
|½ pounds||Lean ground beef|
|1 small||Onion, minced|
|3 tablespoons||Worcestershire sauce|
|1 tablespoon||Tomato paste|
|1 tablespoon||Chopped fresh thyme OR-|
|1 teaspoon||Thyme, dried|
|3 tablespoons||Soft cream cheese OR-|
PERSONAL SHEPHERD'S PIE
Baked potatoes with toppings are hot in England. Here's a fun make-ahead appetizer for those with air conditioning.
WASH and dry potatoes. Pierce but don't peel. Rub all over with oil.
Place in a single layer in a shallow baking pan. Sprinkle with salt and pepper. Bake in 400F oven 40 to 45 minutes or until tender, turning once.
MEANWHILE, in medium skillet, saute beef with onion over medium-high heat until beef is no longer pink, breaking up well with a wooden spoon. Stir in Worcestershire sauce, tomato paste, thyme and salt and pepper to taste. Lower heat and simmer 10 minutes, stirring occasionally. Cool. Taste and adjust seasoning.
WHEN potatoes are cool enough, to handle, cut in two and carefully scoop out the pulp with a melon-baller or spoon, leaving a ¼ inch border. Set shells on baking sheet and place pulp in a small bowl Mash pulp with fork. Beat in cream cheese, Parmesan, parsley and salt and pepper to taste. Fill potato shells with beef mixture and carefully spread potato mixture over top. (Prepare recipe to this point and refrigerate up to 8 hours, loosely covered. Bring to room temperature before proceeding). TO serve, heat in 400F oven 15 minutes, then raise rack close to element and broil 2 to 3 minutes or until goldenbrown on top.
MAKES 24 appetizers.
From An Article: Best Of The Worcester by Cynthia David In Toronto Star 21 June, 1995.
Transcribed By: S. Lefkowitz
From: Sam Lefkowitz Date: 06-21-95 (14:55) (164) Fido: Home Co