Preheat oven to 400° F. Rub olive olive and a little kosher salt on the outside of your potatoes, wrap each on in tin foil in and place in the oven; about 1 hour
FOR THE FILLING
In a pan over medium heat, brown the ground beef for about 5-7 minutes until no longer pink. Drain excess grease
With a cheese grater, grate onion and carrot over beef. Season beef with salt and pepper. Added in chopped garlic; stir for about 2-3 minutes.
Stir in tomato paste, rosemary thyme, and Worcestershire sauce. Pour in wine and simmer for about 5 minutes; Add vegetable stock and simmer for about 25-30 minutes.
PUTTING IT ALL TOGETHER
Take the potatoes out. with a large spoon smashed them down leaving large chunks in place. drizzle with more olive oil and top with Parmesan and chives. top with shepherd’s pie filling and more Parmesan. Cook for about 15-20 minutes until cheese is melted. Enjoy!