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INGREDIENTS
Meat Mixture
8 oz ground beef
1 tbsp olive oil
½ yellow onion, diced
1 clove garlic, minced
12 oz cups frozen mixed vegetables (pea, corn, carrots)
2 tbsp flour
1 ¼ cup beef stock/broth
½ tsp salt
1 tsp Hank Rub
1-2 tsp Iceman
Potatoes
4 large russet potatoes, scrubbed clean
½ to 1 cup milk
¼ - ½ cup sour cream
6 tbsp butter separated
Salt and pepper to taste
DIRECTIONS
Preheat oven to 350F.
Bake potatoes via your preference, keeping potatoes whole. Set aside to cool.
When potatoes are cool to touch, cut off the tops and scoop out the center using a spoon, leaving a fairly thin but firm shell. Place scooped out potato in a large bowl.
Place shells in a baking dish and season the inside with salt, pepper, and one tablespoon of butter per potato. Set aside until ready to fill.
In the large bowl, add two tablespoons butter, half the milk and sour cream, mash until smooth, or to your liking. Add milk and sour cream until desired consistency and season with salt and pepper.
Place mashed potatoes into a piping bag, if using.
In a large pan, heat olive oil over medium high heat. Add onion and garlic, sauté for two minutes or until softened.
Add ground beef, Hank Rub, and salt and cook, mincing the meat up as it cooks. Cook through.
Sprinkle in flour and stir to combine. Add stock and stir to combine.
Add frozen vegetable mix and desired amount of Iceman. Bring to a simmer and continue to stir until the sauce is thick and glossy – around two minutes.
Remove from heat and set aside.
Fill each potato with the meat mixture, pushing down to pack the filling in.
Pipe or scoop the mashed potatoes on top and sprinkle with Hank Rub. (There will be leftover mashed potatoes)
Place in the oven and bake for 15-20 minutes until the mashed potato is starting to brown on the ridges. Broil potatoes for five minutes if browning does not occur while baking.
Serve hot with a side salad, Irish soda bread, or roasted vegetables.