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
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.
