Shepherd's Pie Stuffed Potatoes by Beth

adapted from https://www.facebook.com/buzzfeedtasty

Ingredients:
6 large baking potatoes
1/2 large onion, chopped
1 lb. ground beef
1/4 c. flour
1 tsp. thyme
3/4 tsp. salt
1/2 tsp. pepper
1 T. Worcestershire sauce
1 can beef broth
12 oz. pkg. frozen peas and carrots (cooked as directed on the package)
milk
butter
additional salt and pepper

Assembly:
Scrub and rinse potatoes thoroughly.  Place in 9x13, cover with foil, and bake at 400 for 1-1 1/2 hrs until soft (the time depends on the size of the potato).  Uncover and allow to cool.  In large skillet, cook onion and beef until beef is done; drain.  Return beef to skillet and add flour, seasonings, and Worcestershire sauce.  Mix until combined; add broth.  Cook until mixture is bubbly.  Add veggies; stir until combined; remove from heat.  Lay potato on cutting board, slice the top off (lengthwise) and scoop out the potato pulp leaving enough around the edges to make a boat. 

Fill each boat with beef mixture to the top (you may have leftover beef mixture based on the size of your potatoes).  In a large mixing bowl, make mashed potatoes by beating the potato pulp, milk, butter, and salt/pepper.  (Amounts of milk, butter, and seasonings is based on how much potato pulp you have and to your taste).  Pour mashed potato in gallon size plastic bag.  Cut a small hole in the corner and pipe mashed potatoes onto top of beefy boats.

Place boats in 9x13, cover, and freeze.

Serving Day:
Thaw completely in fridge.  Bake, uncovered, at 375 for 45-60 min.  These are thick and take awhile to get the inside hot.  Once hot throughout, broil the last 5 min. to get a slightly crispy potato top.  Enjoy!