- 250 lamb or beef mince -1 tbsp olive oil - ½ onion, diced - 1 clove garlic , minced - 150g frozen mixed vegetables or fresh veg - 2 tbsp flour - 1 cup beef stock
- Salt & Pepper - 1 tsp mixed herbs - 4 large potatoes - 150ml milk - 2 tbsp butter
- 60g cheddar cheese
- Preheat the oven to 180C/350F.
- Wash the potatoes, prick with a fork and rub with a little olive oil. Bake in the oven for 20-30 minutes until fully baked and soft throughout. Remove and allow to cool before cutting the top off and scooping out the potato inside (keeping it for mash!)
- Place the potato scooped out in a bowl. Add milk, butter and salt and mash with a potato masher until smooth.
- Heat the olive oil in a large fry pan over medium high heat and add onion and garlic, sauté for 2 minutes until softened. Add mince beef (ground beef) and cook, breaking up the mince as you go, until nicely browned and cooked.
- Sprinkle over flour and stir to combine. Add remaining ingredients and stir to combine. Bring to a simmer and continue to stir until the sauce is thickened.
- Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well. Pipe over the mashed potato, or scoop it on with a spoon then fluff it up with a fork. You probably won’t use all of it – save the remainder or serve it on the side.
- Top with some cheese & place in the oven and bake for 15 to 20 minutes until the mashed potato is starting to brown on the ridges.
