• 4 large baking potatoes
  • 300g lamb mince
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 carrot, grated
  • 1 stalk celery, finely chopped
  • chopped to make ½ tsp rosemary
  • 1 tbsp plain flour
  • a splash (optional) red wine
  • 400ml lamb stock
  • a dash Worcestershire sauce
  • 25g butter
  • 100g cheddar, grated
  • chopped to make 1 tbsp chives


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Prick the potatoes then bake for 45 minutes- 1 hour or until tender.

  • STEP 2

    While the potatoes cook, put the lamb mince in a large non-stick pan, season and fry until browned. There should be enough fat in the mince so you won’t need any oil.

  • STEP 3

    Add the onion and cook for 5 minutes. Add the garlic, carrot, celery and rosemary, cover and cook for another 10 minutes, stirring now and again until the veg is soft.

  • STEP 4

    Stir in the flour until it disappears then, if using, add the wine and cook until evaporated. Stir in the stock and Worcestershire sauce, cover and simmer for 20 minutes.

  • STEP 5

    Halve the potatoes then scoop out the middles into a bowl, leaving a 1cm-thick shell of potato. Mash the butter into the scooped potato with a fork then stir in ¾ of the cheddar and chives.

  • STEP 6

    Put the potato halves on a large roasting tray. Divide the mince between the shells then top with the cheesy mash. Rough up the surface with a fork then sprinkle over the rest of the cheese and put in the oven and cook for 20-25 minutes or until golden and bubbling. Sprinkle with the remaining chives and serve.


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