Shepherd's Pie Potato Skins

delish.com

Marti Erin Lucas

4 medium Russet potatoes (2 ¾ to 3 lb.), scrubbed

2 tbsp. neutral oil, divided

1 lb. lean ground beef

Kosher salt

Freshly ground black pepper

½ medium yellow onion, finely chopped

1 medium carrot, peeled, finely chopped

2 cloves garlic, finely chopped

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

2 tbsp. tomato paste

¼ c. dry red wine, such as Cabernet Sauvignon

½ c. low-sodium beef broth

2 tbsp. Worcestershire sauce

2 tbsp. all-purpose flour

½ c. frozen corn

½ c. frozen peas

½ c. half-and-half

4 tbsp. unsalted butter

¼ c. shredded Parmesan, divided

2 tbsp. chopped fresh parsley, divided

Directions at delish.com

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