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Shepherd's pie jackets

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

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 453
  • Carbohydrates 29
  • Saturated Fat 12
  • Sugar 0
  • Protein 29
  • Fat 25
  • Fibre 2
  • Salt 0.8

Nutrition per serving

  • Calories 453
  • Carbohydrates 29
  • Saturated Fat 12
  • Sugar 0
  • Protein 29
  • Fat 25
  • Fibre 2
  • Salt 0.8

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

Method

  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.

  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.

  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.

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