Name: Shepherd's pie jackets
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 4 baking potatoes; 450g minced beef or lamb; 1 onion chopped; a good splash of Worcestershire sauce; 284ml carton beef stock or 300ml/½ pint beef stock made from a cube; 1 tbsp tomato purée; a splash of milk; a knob of butter; 50g mature cheddar grated

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Shepherd's pie jackets

Shepherd's pie jackets

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins - 35 mins

A star rating of 4.3 out of 5.11 ratingsRate

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A jacket potato with a difference - these bake so quickly in the microwave, and the mince and cheese make a filling and tasty supper

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Ingredients

Nutrition

Units:

MetricUS

4 baking potatoes
450g minced beef

or lamb
1 onion

chopped
a good splash of Worcestershire sauce
284ml carton beef stock

or 300ml/½ pint beef stock made from a cube
1 tbsp tomato purée
a splash of milk
a knob of butter
50g mature cheddar

grated

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Nutrition: per serving

kcal453
fat25g
saturates12g
carbs29g
sugars0g
fibre2g
protein29g
salt0.8g

low

Method

step 1

Put the potatoes in the microwave on high (750W) for 20 minutes until cooked through. While they’re cooking, tip the mince and onion into a pan and cook on the hob for 10 minutes until the onion is golden and the mince has lost its pink colour. Splash in the Worcestershire sauce and cook for 1 minute, then pour in the stock and squeeze in the tomato purée.Give a good stir to dissolve the purée, then cover and simmer for 20 minutes or until the meat is tender.
step 2

Cut each potato in half and scoop the flesh into a bowl, leaving a thin layer inside the potato skin. Break up the flesh with a fork, then season and mash in the milk and butter until smooth and creamy.
step 3

Preheat the grill to high. Put the potatoes skin side down in a shallow roasting tin and spoon in the meat mixture. Top with the mash and sprinkle with the cheese. Grill until the cheese has melted and the filling is hot. Serve with steamed green vegetables.

Recipe from Good Food magazine, February 2003

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A star rating of 4.3 out of 5.11 ratings

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