Ingredients
12 total- 1 tbsp of oil
- 400 g of italian chopped tinned tomatoes
- 4 large baking potatoes
- 1 onion, diced
- 2 garlic cloves, crushed or grated
- 1 large carrot, diced
- 300 g of beef mince
- 200 ml of beef stock
- 100 g of frozen peas
- 30 g of butter
- 50 ml of milk
- 50 g of mature cheddar
Method
4 stepsStep 1
Preheat the oven to 220°C/fan 200°C/gas 7. Prick the potatoes then bake for 40 mins or until tender. Or, if you have a microwave cook for 10 mins or until soft. Leave to cool slightly.
Step 2
Meanwhile, in a large frying pan, fry the onion, garlic and carrot with 1 tbsp oil over a medium heat for 5 mins. Add the mince and fry until brown, draining any excess fat from the meat. Pour in the stock and chopped tomatoes and bring to a simmer for 5 mins. Once bubbly, add the frozen peas and cook for a final 5 mins.
Step 3
Once the potatoes are cooked and the centres soft, scoop out the flesh into a bowl, placing the shells onto a baking tray. Mash the potato hearts with the butter, milk and cheese until smooth.
Step 4
Divide the beef filling amongst each of the potato shells. Top with the mashed potato and use a fork to rough the tops. Pop back into the oven for 20 mins or until hot and golden. Serve with buttery peas, if you like.