Cottage Pie Baked Potatoes

I made these today for dinner they were good, Rosie stoped by and tasted. Then she said Mom you are going to post these right. So that must of ment she liked them. So here you go Rosie. :)

By: Sue Proctor
From a Paula Deen Magazine

Makes 4 servings

1 pound ground beef
1 cup sliced fresh mushrooms
2 carrots, thinly sliced
1/2 Cup chopped onion
1 (14-ounce) can beef broth
1 (.88-ounce) package brown gravy mix
2 Tablespoons Worcestershire sauce
1 Tablespoon minced fresh parsley ( I used dried parsley)
4 large baking potatoes, baked
1/2 Cup sour cream
1/4 Cup butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnish: Chopped fresh parsley

1. In a large skillet, combine ground chuck, mushrooms, carrots, and onion. Cook, over medium-high heat, until beef is browned and crumbles; drain well. Stir in broth, gravy mix, Worcestershire, and parsley. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes.

2. Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaveing shells intact. Add sour cream, butter, salt, and pepper to potatoe pulp, stirring to combine. Spoon mixture evenly into potatoe shells. Top each evenly with beef mixture. Garnish with chopped fresh parsley, if desired. Serve immediately.