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Shepherd’s pie baked tatties

Published: May 1, 2018 at 4:00 PM

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Serves 4

Easy

Total time: 1 hr and 25 mins

A star rating of 4 out of 5.1 ratingRate

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Check out our mash up of baked potatoes and classic British shepherd's pie. These indulgent 'pies' are easy to make and make ideal comfort food

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal627
• fat29.5g
• saturates16g
• carbs56.2g
• sugars7g
• fibre7.8g
• protein30.2g
• salt0.8g

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Method

• 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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