Ingredients
- baking potatoes 4 large
- lamb mince 300g
- onion 1, chopped
- garlic 1 clove, crushed
- carrot 1, grated
- celery 1 stalk, finely chopped
- rosemary chopped to make ½ tsp
- plain flour 1 tbsp
- red wine a splash (optional)
- lamb stock 400ml
- Worcestershire sauce a dash
- butter 25g
- cheddar 100g, grated
- chives chopped to make 1 tbsp
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Prick the potatoes then bake for 45 minutes- 1 hour or until tender.
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 627
- Fat 29.5g
- Saturates 16g
- Carbs 56.2g
- Sugars 7g
- Fibre 7.8g
- Protein 30.2g
- Salt 0.8g
