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
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.
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.
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.