Shepard’s Pie Twice-Baked Potatoes

Ingredients

• 4 large baking potatoes, scrubbed
• 1 lb ground beef
• 1 clove garlic, minced
• 1/2 cup carrots, finely diced
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 Tbsp chives
• 4 Tbsp butter, divided
• 1 Tbsp olive oil
• 1/2 small onion, finely chopped
• 1/2 cup peas
• 2 Tbsp flour
• 3/4 cup beef broth
• 1/2 tsp dried thyme
• 1/2 to 3/4 cup milk, warmed
• Kosher salt and freshly ground black pepper
• 2 tsp sour cream

Instructions

1. Preheat oven to 400°F.
2. 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.
3. Meanwhile, make the filling:
4. In a large skillet over medium-high heat, season the ground beef with salt and pepper and brown onion until cooked through.
5. Add peas and carrots and cook for 5 minutes. Add garlic and cook for 1 minute more.
6. Stir in flour and cook for 1 minute. Stir in tomato paste and then gradually stir in beef broth.
7. Let simmer until thickened and then stir in Worcestershire sauce, and thyme. Adjust seasoning as needed.
8. Remove from heat, cover, and set aside.
9. 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.
10. Add milk and half of the butter to potato filling, season with salt and pepper and whip or mash until smooth and creamy. Mix in chives and sour cream.
11. Spoon ground beef mixture evenly into potato skins, then top with mashed potatoes.
12. 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!