Shepherd’s Pie Baked Potatoes

Ingredients:

3 pounds Yukon gold or Russet potatoes (about 8 large potatoes)

2 tablespoons olive oil

1½ teaspoons kosher salt, divided

¼ cup butter, room temperature

¼ cup milk

½ teaspoon freshly ground pepper

2 cups freshly shredded cheddar cheese, divided

2 pounds ground beef

3 tablespoons all-purpose flour

1 small yellow onion, diced

3 medium carrots, diced

4 large cloves of garlic, minced

½ teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon dried basil

14 ounces petite diced tomatoes

1-2 tablespoons Worcestershire Sauce

¼ cup water or beef broth (only as needed)

½ cup frozen peas

1 tablespoon fresh Italian parsley, for serving

Directions: