Baked potato with cheesy mince

A satifying supper and healthy favourite

  • Ready in around 1 hour
  • Serves 4
  • Easy

Nutrition per serving


    • 2 tbsp olive oil
    • 1 finely chopped onion
    • 1 crushed garlic clove
    • 1 carrot, finely diced
    • 1 celery stick
    • 450g minced lamb
    • 2 tbsp sun-dried tomato paste
    • 1 tbsp Worcestershire sauce
    • 300ml beef stock
    • 2 tsp cornflour
    • 2 tsp water
    • baked potato with grated cheddar, to serve


    1. Heat the olive oil in a large pan and fry the onion, garlic, diced carrot and celery stick for 6-8 minutes. Stir in the minced lamb and cook for 3-4 minutes until browned, then add the sun-dried tomato paste and Worcestershire sauce. Stir in the beef stock and cover and simmer for 35-40 minutes until very tender. Season well. Mix the cornflour with cold water to a paste, stir in and cook for 1 minute. Serve over baked potatoes and top with grated cheddar.