Ingredients:
4 large baking potatoes
4 tablespoons extra virgin olive oil, divided
Coarse salt
1medium sweet onion, finely diced
1 large carrot, peeled and finely diced
1 pound ground beef or lamb
1 tablespoon ketchup
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1/2 cup frozen corn kernels, thawed
1/2 cup frozen green peas, thawed
Salt and pepper to taste
Shredded Irish cheddar for topping (optional)
Instructions:
Preheat oven to 375 F.
Wash potatoes and pat dry. Rub potatoes all over with 1-2 tablespoons of olive oil and coarse salt. Prick a few air holes in each potato with a fork. Bake for 1 hour or until soft to the touch.
Meanwhile, make the filling. Pour the oil into a large cast iron skillet or frying pan and heat over medium-high heat. Add the onion and carrots and sauté just until they begin to get tender, about 5-7 minutes. Add the meat and cook until browned, breaking it up as it cooks. Stir in ketchup, broth and Worcestershire sauce, and bring to a simmer. Sprinkle in the flour and mix well.
Continue to simmer gently over medium-low heat until the sauce has thickened slightly, about 10 to 12 minutes. Add the corn and peas to the meat mixture and continue to simmer another 5 minutes or so. Season with salt and pepper to taste.
When the potatoes have finished baking, remove from the oven and split each down the middle with a knife. Ladle 1/4 of the filling in and around each potato. Top with shredded Irish cheddar, if desired.