How to make this recipe
Step 1: Bake Potatoes
Preheat oven to 400 degrees F. Place the potatoes in the oven and bake until the outside is crispy and the inside is soft and fluffy, about 1 hour.
Step 2: Brown Beef
When the potatoes are left about 20 minutes, heat 1 teaspoon oil in a large skillet over medium-high heat. Add beef and cook, crumbled with a wooden spoon, until browned, about 5 minutes. Scrape the ground beef mixture into a sieve and drain off the fat.
Step 3: Boil the onion
Reheat skillet to medium-high, add remaining 2 teaspoons oil, garlic, onion, thyme, salt and pepper and sauté, stirring frequently, until onions are browned, 3 to 5 minutes.
Step 4: Prepare the shepherd’s pie filling
Add red wine and simmer, scraping off any browned bits, until wine has almost completely evaporated, about 3 minutes. Sprinkle the flour over the onion mixture and stir to coat. Add the broth, Worcestershire, and beef and simmer, stirring frequently, until mixture thickens, 1 to 2 minutes. Add the corn and tomato paste and simmer until the beef is tender, the sauce is thick and the vegetables are tender, 3 to 5 minutes.
Step 5: Stuff the baked potatoes
Transfer the potatoes to plates or shallow bowls. Slice the potatoes lengthwise with a knife. Ladle the beef mixture over the potatoes. Top with cheese if using.