📝 Instructions
= Recipe
1. Preheat oven to 450°F. Bake 3 large russet potatoes until tender, then slice open, scoop out flesh, and set aside.
2. In a large pot, brown 2 lb ground meat (80/20 beef, turkey, or lamb) over medium-high with salt and pepper, then drain and set aside. Add 3 tbsp unsalted butter and 2 tbsp extra virgin olive oil to the pot. Add 4-6 garlic cloves (minced) and 2 cups sweet onion (small dice) and sauté until soft. Add 1 cup red wine and reduce. Stir in 0.25 cup tomato paste and 2 tbsp all-purpose flour. Add 2 cups beef broth, 1 cup shelled peas, 1 cup diced carrots, 0.25 cup fresh thyme (chopped), 0.25 cup fresh rosemary (chopped), and 0.25 cup fresh parsley (chopped). Return meat to pot and simmer until thickened. Season with kosher salt and black pepper.
3. For the potato topping, mash the scooped potato flesh with 0.25 cup heavy cream, 2 tbsp unsalted butter, 2 egg yolks, 2 tbsp fresh parsley (chopped), salt, and pepper until smooth.
4. Fill the potato skins with the meat filling. Top with mashed potato mixture. Return to oven and bake until golden, about 15-20 minutes.
