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Shepherd's Pie Potato Bowls
Ingredients
  • 4 large russet potatoes (about 3 pounds)
  • 4 tablespoons unsalted butter plus 1 tablespoon melted butter
  • ¼ cup whole milk
  • ¼ cup sour cream
  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped fresh chives
  • 1 small carrot, chopped
  • 12 ounces ground beef chuck
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • ⅓ cup frozen peas, thawed
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