Shepherd’s Pie Jackets Recipe

Preheat oven to 400°F (200°C) and line a baking sheet with foil.

Pierce each potato several times with a fork and place them on the baking sheet. Bake for about 1 hour, or until tender.

While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the ground beef to the skillet and cook until browned, breaking it up with a spatula. Drain any excess fat.

Stir in the dried thyme and rosemary. Season with salt and pepper.

Add the beef broth and frozen peas to the skillet. Bring to a simmer and cook for 5 minutes, or until the liquid has reduced slightly.

Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit in the top of each potato and carefully scoop out the insides, leaving a thin layer of potato inside the skins.

Mash the scooped-out potato with a fork and add it to the skillet with the meat mixture. Stir until well combined.

Spoon the meat and potato mixture back into the potato jackets.

Sprinkle the tops with shredded cheddar cheese and return to the oven for about 10 minutes, or until the cheese is melted and bubbly.

Garnish with fresh parsley before serving.