Shepherd’s Pie or Cottage Pie Potatoes

Shepherd’s Pie or Cottage Pie Potatoes

Core recipe

½ onion, chopped
140g lean minced beef or minced lamb
250ml beef stock
1 tsp Worcestershire sauce
1 tbsp tomato purée
1 large jacket potato, baked

Heat oven to 200ºC/fan 180ºC/Gas 6.

Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further 3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato purée and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.

To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato and season well.Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, bake for 15-20 mins until golden. Serve with your favourite veg.