Shepherd’s Pie Jacket Potatoes
4 large baking potatoes
4 tablespoons extra virgin olive oil, divided
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)
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.