Ingredients
3 pounds Yukon gold or Russet potatoes (about 8 large potatoes)
2 tablespoons olive oil
1½ teaspoons kosher salt, divided
¼ cup butter, room temperature
¼ cup milk
½ teaspoon freshly ground pepper
2 cups freshly shredded cheddar cheese, divided
2 pounds ground beef
3 tablespoons all-purpose flour
1 small yellow onion, diced
3 medium carrots, diced
4 large cloves of garlic, minced
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried basil
14 ounces petite diced tomatoes
1-2 tablespoons Worcestershire Sauce
¼ cup water or beef broth (only as needed)
½ cup frozen peas
1 tablespoon fresh Italian parsley, for serving
Instructions
Preheat the oven to 400°F. Scrub and dry the potatoes. Poke holes in them, drizzle with oil, and sprinkle with salt. Bake for about an hour until fork tender.
Cool the potatoes slightly, then slice off the top and scoop out the center, leaving a sturdy wall. Mash the scooped potato with butter, milk, half of the cheese, salt, and pepper.
Cook the ground beef over medium heat. Drain excess grease and sprinkle with flour. Add onions, carrots, garlic, herbs, salt, and pepper. Cook until onions are soft.
Add tomatoes, Worcestershire sauce, water or broth, and peas. Season to taste and remove from heat.
Spoon beef filling into the potatoes, top with mashed potatoes, and sprinkle with remaining cheese. Bake for 10 minutes until the cheese melts. Garnish with parsley.