Gluten Free Shepherd’s Pie Potato Skins

Ingredients:

• 6 medium russet potatoes, rinsed well
• 4 tablespoons (1/4 cup or 2 ounces) unsalted butter (or gluten-free dairy-free margarine such as Smart Balance or Earth Balance)
• 3/4 cup whole milk (or dairy-free substitute)
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil or neutral-flavored oil
• 1/2 medium-size yellow onion, chopped
• 8 ounces (1/2 pound) ground beef or bison (10% fat)
• 1 large clove garlic, grated or minced
• 1-1/3 cups gluten free beef broth (I used Reduced-Sodium Organic Better Than Bouillon Beef Base)
• 2 teaspoons gluten free Worcestershire sauce (Lea & Perrins Original)
• 2 teaspoons gluten free hoisin sauce (or GF ketchup) (optional for sweetness)
• 1 cup small diced carrots and peas (frozen or fresh)
• 1/8 teaspoon white pepper
• 1/8 teaspoon salt
• 2 tablespoons brown rice flour
• 1-1/2 tablespoons melted butter (or gluten-free dairy-free margarine such as Smart Balance or Earth Balance)
• Paprika
• Water, if needed

Instructions:

1. If using a microwave to bake the potatoes, poke them each several times to allow the steam to escape. Microwave on "Potato" or in the oven at 400ºF for 45 - 60 minutes or until tender.
2. Slice about 1/2-inch off the top of each potato and scoop out the potato meat, leaving about 1/4 to 1/3-inch of potato meat inside the skin. Set skins aside.
3. To Make the Mashed Potatoes: Add butter, milk, 1/4 teaspoon salt, and 1/4 teaspoon white pepper to the potatoes. Whisk until creamy. (If you allow the potatoes to completely cool, microwave the mixture (or at least the milk) to help the butter melt.) Set the mashed potatoes aside.
4. Preheat a skillet over medium-high heat. Add oil and swirl around. Lower heat to medium-low. Add onion and saute until tender, 6 to 7 minutes.
5. Add ground beef and brown or cook until no longer pink.
6. Add garlic and stir until fragrant, about 1 minute.
7. Add broth, Worcestershire sauce, hoisin sauce/ketchup, salt, and pepper. Add vegetables and lower heat and cook until the vegetables are tender. Add water if needed, especially when cooking longer periods using fresh vegetables.
8. Sprinkle the brown rice flour on top and stir to combine. If it is too thick, add a tablespoon or two of water as needed. You want the sauce to be fairly thick. Set aside to cool.
9. Scoop the mixture into the potato skins, top with a large scoop of mashed potatoes, baste mashed potatoes and potato skins with melted butter, and sprinkle with paprika. (If you prefer to make them fancy, pipe warm mashed potatoes on top instead of scooping. I suggest using warm mashed potatoes because when the butter is chilled or set, it is harder to pipe.)
10. Bake 15 minutes (20 minutes if previously refrigerated) or until heated through. Broil on the middle shelf of the oven for up to 2 minutes or until the tips of mashed potato is golden brown.

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