Name: Shepherds Pie Jacket Potatoes
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 4
Cuisine: European
Ingredients: 4 medium baking potatoes; 1/2 tbsp oil; 1 small onion, finely chopped; 1 clove of garlic, crushed; 250g lamb mince; 2 carrots, finely chopped; 1 celery, finely chopped; 200ml water; 1/2 tsp dried mixed herbs; 100g frozen peas; 2 tsp gravy granules; 2 tbsp butter; optional: cheese to top

Description

A fun teatime treat for the whole family; jacket potatoes baked in the oven and filled with a delicious shepherds pie filling

Ingredients

4 medium baking potatoes
1/2 tbsp oil
1 small onion, finely chopped
1 clove of garlic, crushed
250g lamb mince
2 carrots, finely chopped
1 celery, finely chopped
200ml water
1/2 tsp dried mixed herbs
100g frozen peas
2 tsp gravy granules
2 tbsp butter
optional: cheese to top

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Instructions

Preheat the oven to 180c. Wash the potatoes and pierce them several times with a fork. Place on a baking tray and bake in the oven for 50-60 minutes until cooked through.
Meanwhile, heat the oil in a frying pan. Add the onions and garlic and gently cook for 3-4 minutes. Add the lamb mince and cook until brown.
Add the carrots, celery, water and dried herbs and cook on a simmer for 10 minutes. Add the frozen peas and gravy granules and mix well. Cook for a further 3-4 minutes before taking off the heat.
When the potatoes are cooked slice the top off each of the potatoes. Scoop out about 3/4 of the filling inside the potatoes and put this into a bowl. Add the butter and mash it with a fork.
Spoon the shepherds pie filling into each of the baked potatoes and top with a large dollop of the mashed potato. Top with cheese and serve.