6+ medium sweet potatoes (or russet) (washed)
1.5 lbs ground beef
1/2 c chopped onion
2 large carrots chopped small (about 1 cup)
2 cloves garlic, minced
1 tsp Kosher salt
1/2 tsp pepper
1/4 c flour
2 Tbs tomato paste
2.5 c beef or chicken broth
1 Tbs Worcestershire sauce
1/4 tsp oregano
1/4 tsp thyme
1/2 c frozen corn
1/2 c frozen peas
1-2 c shredded sharp cheddar cheese
Preheat oven to 400. Lay out six pieces of aluminum foil. Rub cold butter all over the center of the foil, leaving about a 2-inch border on all sides. Sprinkle salt and pepper lightly over the butter (garlic powder, too, if you're into it!)
Place a potato in the center of the butter section and roll up the foil, covering the potato completely. Pierce the potato (through the foil) about 5-6 times with a fork. Place all the potatoes in an even layer on a baking sheet and bake for an hour (or until the potatoes are tender when pierced with a knife).
While the potatoes are baking, make the topping. In a 12-inch skillet over medium heat, add the ground beef, onion, carrots, garlic, salt and pepper. Cook, breaking the meat into smaller pieces until it is no longer pink and the vegetables are starting to soften, 5-7 minutes. Drain any excess grease.
Sprinkle flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano and thyme. Bring to a simmer and continue to simmer gently for 10 minutes until the mixture is thickened and the carrots are tender. If you'd like the mixture more saucy/less thick, add more broth as needed and simmer to warm through.
Stir in the corn and peas and simmer until heated through. Season to taste with additional salt and pepper, if needed.
Gently unwrap the potatoes, slice down the middle of each one to open it up (you can squeeze the ends towards each other to help create a bowl shape). Sprinkle with shredded cheese, top with shepherd's pie filling and then more cheese. Serve immediately.
