# What Goes In:
→ Potatoes
01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt and pepper to taste
→ Filling
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 large carrot, diced
08 - 1 stalk celery, diced
09 - 1 pound ground beef or lamb
10 - 2 tablespoons tomato paste
11 - 1 cup frozen peas
12 - 1 cup beef or vegetable broth
13 - 1 teaspoon Worcestershire sauce
14 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
15 - Salt and pepper to taste
→ Mashed Potato Topping
16 - Reserved potato flesh from baked potatoes
17 - 2 tablespoons unsalted butter
18 - ¼ cup milk or more as needed
19 - Salt and pepper to taste
→ Optional Garnish
20 - Fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F. Scrub potatoes thoroughly and prick several times with a fork. Rub with olive oil and season generously with salt. Place directly on oven rack and bake for 50 to 60 minutes until tender and a knife pierces easily.
02 - While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are softened.
03 - Increase heat to medium-high. Add ground beef or lamb to the skillet and cook, breaking apart with a spoon, until completely browned. Drain any excess fat if necessary.
04 - Stir in tomato paste and cook for 1 minute. Add peas, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 8 to 10 minutes until mixture thickens slightly. Remove from heat and set aside.
05 - Once potatoes are cool enough to handle, slice off the top third of each potato. Carefully scoop out most of the flesh into a bowl, leaving a ¼-inch border around the sides and bottom to maintain structural integrity.
06 - Combine reserved potato flesh with butter and milk. Mash until smooth and creamy, adjusting milk quantity for desired consistency. Season with salt and pepper to taste.
07 - Divide meat and vegetable filling evenly among the four potato shells. Top each with the mashed potato mixture, creating an even layer or piping decoratively if desired.
08 - Place assembled potatoes on a baking sheet. Broil on the upper oven rack for 3 to 5 minutes until the topping is golden brown and the filling is heated through.
09 - Remove from broiler and garnish with fresh chopped parsley if desired. Serve immediately while piping hot.
