Shepherd’s Pie Twice Baked Potatoes

Ingredients:

• 6 lg russet potatoes

• 4 TBSP California extra virgin olive oil (support our farmers)

• 1 lb ground lamb (use beef if you must)

• 3 cloves garlic, crushed

• 1/2 tsp kosher salt

• 1/8 tsp black pepper

• 1 tsp thyme

• 1 dash cayenne pepper

• 3 TBSP tomato paste

• 12 oz package of frozen peas and carrots

• 1 TBSP Worcestershire sauce

• 3/4 cup California red wine

• 1 cup organic beef broth

• 1/2 cup cubed butter

• 3/4 cup half and half

• 1 TBSP dry mustard

• 2 scallions, finely diced

• 3/4 cup grated cheddar cheese

Directions:

1. Preheat oven to 400F.

2. Scrub the potatoes, prick all over with fork, and rub with half the olive oil.

3. Place potatoes on baking sheet and bake for 1 hr (continue steps while baking).

4. After potatoes done, remove baking sheet from oven and reduce temp to 350F.

5. Warm 2 TBSP olive oil in a skillet on medium heat, add ground lamb, diced onion, and garlic.

6. Cook for about 5 minutes or until there is no pink in the meat and onions are soft.

7. Drain the fat.

8. Season with salt, pepper, and cayenne pepper.

9. Make a space in the center of skillet stir in tomato paste and peas and carrots.

10. Add the Worcestershire sauce and red wine, stir, and simmer until vegetables are tender and the skillet is nearly dry (about 3 minutes).

11. Add beef broth and simmer 5 minutes, stirring.

12. Take skillet off heat and set aside.

13. When potatoes are done and cool enough to handle, cut a thin slice off the top of each one, and scoop out most of the baked potato into a bowl, taking care to leave a thick enough skin to be able to refill them.

14. Mash the potato and add butter and half and half to the bowl, mix well.

15. Add dry mustard, half the diced scallions, 3/4 cup shredded cheddar cheese, salt, and pepper. Mix until smooth.

16. Spoon 1 cup of the meat mixture into each potato shell (still on the baking sheet).

17. Top each one with the potato mixture and spread the tops with the back of a spoon, then make ridges in the tops with a fork.

18. Put baking sheet back in oven and bake at 350 for 15-17 minutes, until tops are golden brown and cheese is melted.

19. Turn off oven and remove baking sheet. Let cool for 5 minutes then top with thr remaining finely diced scallions and serve.