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4
10 minutes
35 minutes
British
Lamb
Inspired by BBC Good Food, this recipe combines 2 British food favourites: jacket potatoes and shepherd's pie, made using our organic grass-fed lamb mince, for a tasty and simple mid week meal.
4 baking potatoes
400g of lamb mince
1 white onion chopped
Worcestershire sauce
300ml beef bone broth
1 tbsp tomato puree
Milk
Butter
60g Cheddar grated
Microwave your potatoes on 750W for a20 minutes, so that they are cooked through.
Meanwhile, add your lamb mince and chopped onion into a pan with a glug of olive oil and cook over a medium heat for around 10 minutes, until the lamb mince has lost its pink colour and onions are nice and golden. Then splash in some Worcestershire sauce (however much you like) and cook for a further minute.
Pour your stock into the pan, alongside the tomato puree and stir until the puree is dissolved, the cover the pan and leave it to gently simmer for 15-20 minutes.
Remove your potatoes from the microwave and cut them in half, scooping out the inside and place in a bowl to one side.
Using a fork break up the potato innards until it resembles mash and add the milk and butter to make it smooth and creamy. Season to your taste.
Preheat your grill to a high heat and place your potato skins on a tray so they face with the opening upwards. Spoon into them the lamb mince mixture, then top with your mash and sprinkle with cheese.
Grill until the cheese is melted and the pilling is piping hot then serve!
