Page 58 - The Formula eCookBook..

Shepherd Pie Stuffed Potatoes
Makes 6 Servings
Ingredients
6 Russet Potatoes
1 Pound Ground Turkey
1/2 Cup Carrot, Peeled, Diced (about 1 large carrot) 1/2 Stalks Celery, Diced (about 2 stalks)
1/2 Cup White Onion, Diced Small
2 Tablespoons Worcestershire Sauce
1 (15.5) Ounce Can Tomato Sauce
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Black Pepper
1/4 Cup Frozen Peas
Toppings
Cheddar Cheese, Shredded Parsley, Chopped
Directions
1 Preheat oven to 400°F.
2 Wash and dry the potatoes. Poke holes throughout the potatoes with a fork or knife.
Bake the potatoes for 40 minutes.
3 In a large sauté pan or dutch oven cook the ground turkey over medium heat until brown. Remove excess water and fat. Add the carrots, celery and onion. Cook for 5-7 minutes, covered until vegetables are softened.
4 Add worcestershire sauce, tomato sauce, salt and pepper, and cook for 10 minutes to reduce tomato sauce.
5 Add frozen peas and stir to combine.
6 Cut the potatoes in half (lengthwise) and ll each potato with meat mixture. Top with desired amount of cheese. Place under the broiler to melt cheese. Remove and top with parsley.
Fan Favorite Formula
Base: Sweet Potato Protein: Shredded Chicken Mix Ins: Cheese
Make it Saucy: Buffalo
Hot Sauce
Toppings: Ranch Dressing
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