Ingredients
The following ingredients have 4 Servings
- 4 large baking potatoes, scrubbed
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 2 tablespoons onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup peas
- 1/2 cup carrots, finely diced
- 2 tablespoons flour
- 2 teaspoons tomato paste
- 3/4 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 to 3/4 cup milk, warmed
- 4 tablespoons butter, divided
- Kosher salt and freshly ground black pepper
Instruction
- Preheat oven to 400°F.
- Rub potatoes with olive oil and season with salt and pepper. Pierce each one several times with a fork. Bake until soft, about 1 hour.
- Meanwhile, make the filling:
- In a large skillet over medium-high heat, season the ground beef with salt and pepper and brown with onion until cooked through.
- Add peas and carrots and cook 5 minutes. Add garlic and cook 1 minute more.
- Stir in flour and cook 1 minute. Stir in tomato paste and then gradually stir in beef broth.
- Let simmer until thickened and then stir in Worcestershire sauce, thyme, and rosemary. Adjust seasoning as needed.
- Remove from heat, cover, and set aside.
- Once potatoes are cool enough to handle, cut each in half lengthwise and scoop potato into a bowl, leaving a thin layer against the skins so they aren't too floppy.
- Add milk and half of the butter to potato filling, season with salt and pepper and whip or mash until smooth and creamy.
- Spoon ground beef mixture evenly into potato skins, then top with mashed potatoes.
- Place potatoes on a baking tray. Melt the remaining butter and brush mashed potatoes with it. Broil in oven until top is golden brown. Enjoy!
