Ingredients
- 6 medium russet potatoes
- Butter
- 1 1/2 pounds lean ground beef
- 1/2 cup onion chopped
- 2 carrots chopped small
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 1/2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare potatoes for baking by rubbing with butter, seasoning with salt and pepper to taste, wrapping in foil, and piercing with a fork.
- Bake the potatoes on a baking sheet for about 1 hour, or until tender.
- In a skillet, cook ground beef, onion, carrots, and garlic with salt and pepper until meat is browned and vegetables are softened. Drain excess grease.
- Stir in flour, then add tomato paste, broth, Worcestershire sauce, oregano, and thyme. Simmer until thickened and carrots are tender.
- Add corn and peas to the mixture, simmer until heated through, and adjust seasoning if necessary.
- To serve, open baked potatoes, fill with meat mixture, and top with shredded cheese.