Shepherd’s Pie Baked Potatoes

INGREDIENTS:

4 large baking potatoes
1 tablespoon olive oil
Salt and pepper to taste
1 pound ground lamb (or beef for a variation)
1 onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup beef or vegetable broth
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves
1 cup cheddar cheese, grated

DIRECTIONS:

Preheat oven to 400°F (200°C). Prick potatoes with a fork, rub with olive oil, and season with salt and pepper. Bake for 1 hour or until tender.
In a skillet, cook ground lamb over medium heat until browned. Remove lamb, leaving drippings in the skillet.
Add onion and carrots to the skillet; cook until softened. Add garlic and cook for 1 more minute.
Return lamb to the skillet, add peas, broth, tomato paste, Worcestershire sauce, and thyme. Simmer until thickened, about 10 minutes.
Cut a slit in the top of each baked potato. Scoop out a bit of the flesh to create a hollow. Fill with the lamb mixture, top with cheddar cheese.
Place filled potatoes under the broiler until cheese is melted and bubbly.