6 large brushed potatoes (400g each)
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stick celery, finely chopped
2 tsp dried thyme
500g beef mince
2 Tbsp plain flour
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 ¼ cups beef stock
Sea-salt flakes and freshly ground black pepper, to season
40g unsalted butter, softened
½ cup grated tasty cheese
½ cup frozen baby peas
Chopped chives, to serve
Preheat oven to 200°C fan-forced (220°C conventional).
Wash and scrub potatoes. Prick all over with fork. Put 3 potatoes on a microwave plate and cover with moist paper towel. Microwave on high for 15 minutes, or until a skewer inserts easily. Repeat with remaining potatoes. Allow to cool.
Meanwhile, heat oil in a large, deep frying pan over medium heat. Cook onion, carrot, celery and thyme for 8 minutes, or until onion is soft.
Add mince. Cook, breaking up lumps, for a further 6 minutes, or until starting to brown. Add flour and tomato paste and cook, stirring, for 2 minutes. Add Worcestershire sauce and gradually stir in stock. Bring to a simmer and cook for 8-10 minutes, or until thickened. Season.
Line a roasting pan with baking paper. Cut 2cm off the top of potatoes. Trim bases to sit flat if needed. Scoop out flesh of potatoes, leaving a 1.5cm thick shell. Arrange shells in prepared pan. Mash flesh in a bowl with butter until smooth. Stir in cheese. Season.
Add peas to mince mixture and stir to combine. Spoon filling into potatoes, press in firmly and make a slight mound of mince mixture on top. Dollop mashed potato on top. Bake for 20 minutes, until golden. Sprinkle with chives. Serve.