Shepherd's Pie Twice Baked Potatoes | Cozy Winter Recipe Mash-up

Preheat oven to 350 degrees Fahrenheit.

Prick 4 large russet potatoes with a fork about 10 times each.

Rub potatoes with olive oil and coat with salt.

Bake potatoes in the oven for about 1 hour until almost done.

In a large cast iron skillet, heat about half a tablespoon of oil over medium heat.

Form ground beef into a large flat patty and season with salt and pepper.

Brown the patty for 2 to 3 minutes on one side, then flip to brown the other side.

Crumble the browned beef and cook until mostly cooked through, then transfer to a bowl.

Add a little more oil to the skillet and add 1 large shallot and 1 heaping cup of diced carrots.

Season vegetables with salt and pepper and cook for 3 to 5 minutes until shallots are translucent and soft.

Add 2 cloves of minced garlic and cook for about 30 seconds.

Stir in 1 tablespoon of fresh thyme and return the browned beef to the skillet.

Add a pinch of salt and pepper, and 1 tablespoon of Worcestershire sauce.

Dust the mixture with 1/4 cup of flour and cook for 1 minute to toast the flour.

Pour in 2 cups of beef stock and stir constantly to incorporate with the flour.

Cook until the mixture thickens and the carrots are tender.

Stir in 1 cup of frozen peas and remove from heat.

Take the baked potatoes out of the oven and let cool slightly.

Carve out the insides of the potatoes, leaving a 1/4 to 1/2 inch border.

Mash the potato insides with 1/2 cup of half and half, 4 tablespoons of butter, and 2 smashed cloves of garlic while hot.

Equipment Needed

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Dietary

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