Riverway Mikes- Shepherd's Pie Loaded Baked Potatoes

Ingredients

• 1.5 lb of red and/or white creamer potatoes
• 1 pound lean ground beef
• ½ cup chopped onion (about 1 medium onion)
• 1 garlic clove crushed or minced
• Wassis Classic Steak rub
• ¾ cup tomato paste one 6-ounce can
• ¼ cup Worcestershire sauce
• 1 1/2 cups beef broth
• 2 cups frozen mixed vegetables thawed (carrots, peas, corn, and green beans)
• 1 cup shredded cheddar cheese about 4 oz.

Instructions

1. Bake the potatoes in a 400°F Egg until they can be pierced easily with a fork.
2. While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.
3. Stir in the tomato paste, Worcestershire sauce, and beef broth.
4. Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.
5. Cut a slit, or smash potatoes and place in a cast iron baking dish. Spoon the filling into or on the potatoes and top with shredded cheese.
6. Return to Egg for about 5 minutes, , or until cheese is melted and lightly browned.