Stuffed potatoes filled with shepherd's pie

Ingredients:

• 4 thick-skinned Russet Burbank potatoes (about 220 g each)
• 70 g butter
• Half an onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp chopped fresh thyme
• 350 g of ground beef
• 1 cup lightly salted beef broth
• 3 tablespoons ketchup
• 2 tsp Worcestershire sauce
• 1 cup frozen green peas and carrots, thawed
• 1 tbsp. grated Colby Jack cheese (about 120 g)

Preparation:

1. Prick the potatoes several times with a fork. Microwave and bake until tender, 14-16 minutes.
2. Meanwhile, melt 1 tablespoon (15 g) butter in a large skillet over medium-high heat. Add the onion, garlic, thyme, and 1/4 teaspoon salt. Cook, stirring, until the onion is softened, about 4 minutes.
3. Add the ground beef, 1/2 teaspoon salt and a few grinds of black pepper and cook, breaking up the ground beef, until darkened throughout, about 4 minutes.
4. Stir in the beef broth, ketchup, and Worcestershire sauce and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 6-8 minutes. Then stir in the peas and carrots and heat through, about 1 minute; season with salt and pepper.
5. Preheat the oven to broil. Cut the potatoes in half lengthwise and fluff the flesh with a fork. Spread 0.5 tablespoons (75 g) of butter on each potato half, season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then sprinkle with cheese. Broil in the oven until the cheese is melted, about 2 minutes.