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| Difficulty: | easy |
| Preparation: | 150 min |
| Ready in: | 150 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 446 | 22% |
| Protein | 31 g | 62% |
| Fat | 23 g | 29% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 34 g | 13% |
| Roughage | 4 g | - |
| Saturates | 12 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 4 | starchy potatoes |
| olive oil | |
| 1 | onions chopped |
| 3 cups | ground Beef (or ground lamb) |
| 1 ⅓ cups | Beef stock (or lamb stock) |
| 2 teaspoons | Worcestershire sauce |
| 1 tablespoon | tomato puree |
| 2 | large tomatoes diced |
| salt | |
| peppers | |
| 2 tablespoons | milk |
| ¼ cups | butter |
| 3 tablespoons | grated Cheddar cheese |
To serve
Directions
1 Preheat the oven to 200°C (180° fan) 400°F gas 6.
2 Prick the potatoes several times with a fork. Rub the oil over the potatoes, then place on a baking tray and bake for 1 1/4-1 1/2 hours, (depending on the size of the potato) until soft on the inside.
3 Heat 1 tablespoon oil in a pan. Cook the onion for 3-4 minutes, then increase the heat and add the meat. Cook for a further 3-4 minutes until the beef has browned.
4 Stir in the stock, Worcestershire sauce, tomato puree and tomatoes. Simmer gently for 15-20 minutes until thickened. Season to taste with salt and pepper.
5 Scoop out the insides of the potatoes (leaving the skins intact) into a bowl. Mash the potato with the milk and butter and beat until smooth. Season to taste with salt and pepper.
6 Divide the meat filling between the potato skins, then cover with the mashed potatoes.
7 Put the potatoes into a baking dish, sprinkle with cheese and bake for 15-20 minutes until browned. Serve with cabbage.
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