Shepherd’s Pie Potato Skins | Steven D Noble

Ingredients

• 6 large russet potatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 pound ground lamb or beef
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 cup beef or vegetable broth
• 1 teaspoon Worcestershire sauce
• 2 cups mashed potatoes (prepared in advance)