Shepherd’s Pie Baked Potatoes

Ingredients

OZO® Plant-Based Ground	12 oz.
Large russet potatoes, scrubbed clean	4 Potatoes
Unsalted butter	3 Tablespoons and ¼ Cup
Medium yellow onion, diced (yield ½ cup)	½ Onion
Medium carrot, diced (yield 1 cup)	1 Carrot
Garlic cloves, minced	3 Cloves
Frozen green peas (thawed)	½ Cup
Worcestershire sauce	1 Tablespoon
Almond flour	1 Tablespoon
Kosher salt	1 Teaspoon
Ground black pepper	½ Teaspoon
Grated Cheddar cheese, divided	1½ Cups

Directions

Step 1

Preheat oven to 400°F.

Step 2

Prick the entire surface of each potato with a sharp knife and wrap tightly in foil. Place in oven and bake until fork tender, about 1 hour.

Step 3

While potatoes are baking, melt 3 tablespoons butter in a 12-inch nonstick skillet over medium heat.

Step 4

Add the ground, onion, carrots, and garlic and cook, until onions and carrots are tender and internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 5-7 minutes.

Step 5

Stir in the peas, Worcestershire sauce, flour, salt, and black pepper and continue to cook for 1 more minute. Remove from heat.

Step 6

Unwrap potatoes and cut lengthwise slits through the top of each. Turn oven to broil.

Step 7

Scoop out flesh from the center of each potato and place into a medium mixing bowl.

Step 8

Add ¼ cup butter to the bowl and mash with a fork or potato masher until it’s creamy.

Step 9

Add cooked ground mixture and ¾ cup cheddar cheese and mix with a spatula.

Step 10

Spoon filling back into each potato, mounding on top. Sprinkle each with remaining cheese and return to oven until cheese has melted and is bubbling, about 5 minutes.

Step 11

Plate and serve immediately.