Here's what I made for dinner

This is a shepherd’s/ cottage pie stuffed baked potato. I don’t know that I’ve ever been this excited for a recipe before. When I got the idea in my head, I knew I had to execute it. I’m glad I did. You get the deliciousness or a regular pie, all inside an edible container! Here’s my single serve sheperd’s/ cottage pie twice baked potato: Potato 1 russet potato Olive oil (enough to coat the potato) Salt and pepper Filling 1 tsp olive oil 1/4 lb ground beef (you can use lamb) 1 TBSP diced onion 1/4 c diced mushrooms (optional) 1/2 tsp parsley 1/4 tsp thyme Salt Pepper 1 tsp minced garlic 1/2 TBSP tomato paste 1 tsp Worcestershire sauce 1 tsp flour 1/4 chicken stock (beef broth works too) 1/4 c frozen peas and carrots Mashed potato Insides of baked potato 1/2 tsp @Kerrygold USA garlic and herb butter (regular butter works too!) 1.5 tbsp half and half (you can use milk) Salt Pepper Coat potato in olive oil, salt, pepper. Put it in oven at 400 for 45-1 hour, or until a fork can pierce through. About 15-20 minutes before potato is done, start making filling. In pan on medium heat, brown ground beef. Flip and break up. Once almost all the pink is gone, add in onions and mushrooms. Let cook about 3 minutes, stirring occasionally. Mix in spices and garlic. Add in tomato paste and Worcestershire sauce, stir. Let cook about 2 or so minutes. Stir in flour. Let cook one minute to cook out the raw flour taste. Add in stock, scrapping bottom of pan to get the fond off the bottom. Reduce heat. Let simmer for about 5 minutes. Slice just the very top of the potato off, scoop out insides. Leave enough potato on bottom and edges to help potato keep its shape. Mash the scooped out potato with butter, half and half, salt and pepper in separate bowl. I used a hand masher. You can use a mixer or a fork, or whatever works! Put the potato shell on baking sheet, fill with meat mixture. Top with mashed potato. Bake another 12 minutes at 400 or until the potato topping starts to brown. 
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