Preheat the oven to 425 degrees F. and line a baking sheet with foil, parchment, or silicone baking sheets.
Pierce the 4 potatoes all over with a fork.
Place the potatoes on the prepared baking sheet and put in the oven to bake for about an hour, turning slightly ever 20 minutes or so to get them to bake evenly.
Once done, remove from the oven and reduce the temperature to 350 degrees. F. Allow the potatoes to cool slightly.
While the potatoes are cooling, place the 6 chopped carrots and 1 chopped onion into the base of a large skillet. Cook over medium-high heat until the onions are starting to turn translucent.
Add in the 1 Lb. beef and continue to cook until the meat is browned and cooked through.
Stir in the 8 Oz. fresh peas, 1/2 C. red wine, 2 Tbsp. tomato paste, 1/2 Tsp. rosemary, and 1/2 Tsp. thyme. Continue to cook until the veggies are all tender.
Pour in the 1 C. stock and 2 Tbsp. wheat flour and stir. Cook for another few minutes or until the sauce is thickened. Season with salt and pepper to taste.
Once done, remove from the heat.
When the potatoes are cooled enough to handle, slice each length wise down the middle to cut in half.
Use a spoon to scoop out the middle of the potatoes, leaving 1/4-1/2” thick shell and place back onto the baking sheet.
Transfer the scooped out potato into a separate bowl and beat together with the 6 Oz. greek yogurt and salt & pepper to taste.
Fill each potato ‘shell’ with the meat mixture divided evenly.
Top each with the potato mixture divided evenly as well.
I filled a large ziplock baggy with the potatoes and cut the tip off to pipe the potatoes on top, but you can do it however you choose!
Sprinkle each with 1 Tbsp. shredded cheese and place into the oven to bake for # minutes or until heated through and the cheese is melted.
Once done, remove from the oven and serve right away!