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Description
A simple twist on classic shepherd’s pie, served in a baked potato.
Ingredients
Scale
- 2 large baking potatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 500g lamb mince
- 1 teaspoon mixed herbs
- 1 beef stock cube
- 150ml water
- 400g canned chopped tomatoes
- 50g grated cheddar cheese
Instructions
- Preheat oven to 200°C.
- Wash potatoes and bake for 1 hour, or until soft.
- Heat oil in a pan. Add onion and carrot and cook until softened.
- Add lamb mince and brown. Drain any excess fat.
- Stir in herbs, stock cube, water, and tomatoes. Simmer for 15 minutes.
- Cut potatoes open and fluff the insides with a fork.
- Spoon lamb mixture into the potatoes.
- Top with cheese and bake for 5 minutes, or until cheese is melted.
Notes
- Add a dollop of sour cream or yogurt on top.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 potato
- Calories: 650
- Sugar: 10g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg