for 4 servings
- 3 cups
ground Beef (or ground lamb)
- 1.333 cups
Beef stock (or lamb stock)
- 2 teaspoons
- 1 tablespoon
large tomatoes (diced)
- 2 tablespoons
- ¼ cup
- 3 tablespoons
grated Cheddar cheese
- To serve
Preheat the oven to 200°C (180° fan) 400°F gas 6.
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.
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.
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.
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.
Divide the meat filling between the potato skins, then cover with the mashed potatoes.
Put the potatoes into a baking dish, sprinkle with cheese and bake for 15-20 minutes until browned. Serve with cabbage.