Categories: Meals

Ingredients

• 4 russet potatoes (8 oz. each)
• 5 tbsp unsalted butter
• 1/2 onion, chopped
• 3 garlic cloves, sliced
• 1 tbsp chopped fresh thyme
• Kosher salt
• 12 oz. ground beef
• Black pepper
• 1 cup beef broth
• 3 tbsp ketchup
• 2 tsp Worcestershire
• 1 cup frozen peas and carrots, thawed
• 1 cup shredded colby jack cheese

Directions

1. Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14-16 minutes.

2. Meanwhile, melt 1 tbsp butter in a large skillet over medium-high heat. Add the onion, garlic, thyme and 1/4 tsp salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 tsp salt and black pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.

3. Stir in the beef broth, ketchup, and Worcestershire and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6-8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.

4. Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tbsp butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.

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