When I saw this recipe in my most recent issue of Food Network Magazine, I was like: Yesssss, MUST make. And I’m happy to report that my husband liked it enough to proclaim it officially as part of our “dinner rotation.” His words, miladies.
I’ve adapted it ever so slightly to suit us, and it’s easy, fun to make, and yummy! It’s a very hearty meal, and the leftovers reheat well in the microwave or toaster oven the next night.
4 russet potatoes
5 Tbsp unsalted butter
1/2 onion, chopped
3 cloves garlic, chopped
1 Tbsp fresh thyme, chopped
12 oz ground chuck
Freshly ground pepper
1 cup low-sodium beef broth
3 Tbsp ketchup
2 tsp Worcestershire sauce
1 cup frozen peas and carrots, thawed **Milady Note: I substituted corn for peas, and chopped up little matchstick carrots I had on hand. I also did not thaw the corn first. It was fine.**
1 cup shredded colby jack cheese
Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, about 14 to 16 minutes. I used the potato setting on my microwave. It worked great!
In the meantime, melt 1 Tbsp butter in a large skillet over medium-high heat. Add the onion, garlic, thyme and 1/4 tsp salt. Cook, stirring until the onion is soft, about 4 minutes.
Add the beef, 1/2 tsp salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink.
Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the veggie and warm through, about 1 minute. Season with salt and pepper.
Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork. Top each potato half with 1/2 tablespoon butter and season with salt and pepper if desired. Place on a baking sheet.
Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.