Shepherd's Pie Stuffed Potatoes

Preheat your oven. Bake the Russet potatoes until tender. Slice them in half lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch border to create potato skins. Set the skins on a baking sheet and the flesh in a separate bowl.

While potatoes bake, prepare the filling. In a skillet, cook the ground beef with the chopped onion until browned. Drain any excess fat. Stir in the diced carrots, peas, beef broth, tomato paste, and Worcestershire sauce. Simmer until the sauce has thickened.

To the bowl with the scooped-out potato flesh, add butter, milk, shredded cheese, salt, and pepper. Mash until smooth and creamy.

Spoon the beef and vegetable filling evenly into the hollowed-out potato skins.

Top each filled potato skin with a generous layer of the mashed potato mixture, spreading it to cover the filling.

Bake the stuffed potatoes until the mashed potato topping is golden brown and the filling is heated through.