A marvellous mash-up of two recipes, baked potatoes and cottage pie. Simply scoop out your spuds, fill with a classic beef mince mixture, top with creamy mashed potato and bake. These stuffed potatoes are so satisfying, they’ll have you hooked after one bite.
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Ingredients
Method
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.
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