SHEPHERD’S PIE STUFFED JACKET POTATOES

Nov 7, 2022

Two family favourites in one. Best served with lots of gravy! 

Another wintry warming recipe from Rethink Cooking!  Did you know that you can buy our potatoes in 5, 10 and 25kg sacks from the farm yard (across the road from our car park) Monday to Friday 8am – 4pm?

 

Ingredients 

2 medium potatoes

100g beef mince

½ carrot, diced

1 small onion, diced

1 handful of frozen peas 

1 tbsp tomato puree

1 knob of butter

Milk of choice

Salt

Pepper

Paprika

Cumin

 

How to:


1. Make your jacket potatoes in your preferred method, just remember to prick your potatoes before cooking. We used our pressure cooker and it only took 20 mins!

2. Make your filling. Firstly add your onion and carrot to a frying pan over medium heat. Fry until the onions are soft. Add in your beef mince and season with ¼ tsp salt, pepper, paprika, and cumin. Fry until the meat is cooked through, approx 5-7 mins. Add in the frozen peas and tomato puree and cook for 3 mins.

3. Make your potato bowl. Cut the top off the potato and scoop out the inside to create a bowl. Save the scooped out potato flesh to make your mashed potatoes. Combine the potatoes, butter, milk, salt, and pepper until you reach your desired consistency.

4. Assemble. Fill your potato bowl with your meat filling, top with mashed potatoes. Put your filled potatoes until the grill to get your mash nice and golden brown.