Shepherd's Pie Baked Potatoes

vegetablerecipes.com

Cori Oakley

subheading: Potato Ingredients:

3 pounds Yukon gold or Russet potatoes about 8 large potatoes

2 tablespoons olive oil

1½ teaspoons kosher salt divided, adjust to taste

¼ cup butter room temperature

¼ cup milk

½ teaspoon freshly ground pepper adjust to taste

2 cups freshly shredded cheddar cheese divided

subheading: Filling Ingredients:

2 pounds ground beef

3 tablespoons all purpose flour

1 small yellow onion diced into ¼-inch pieces, about ¾ cup

3 medium carrots diced into ¼″ pieces, about 1 cup

4 large cloves of garlic minced

1 teaspoon kosher salt adjust to taste

½ teaspoon freshly ground black pepper adjust to taste

½ teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon dried basil

14 ounces petite diced tomatoes

1 to 2 tablespoons Worcestershire Sauce

¼ cup water or beef broth only as needed

½ cup frozen peas

1 tablespoon fresh Italian parsley for serving

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