Gluten Free Shepherds 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

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