recipes
Cottage pie stuffed baked potatoes
2023-05-17
Ingredients
For the filling
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 500g beef mince
- Salt and pepper to taste
- 1 heaped tsp oregano
- 2 tsp tomato concentrate
- 100ml red wine
- 1 beef stock pot (Knorr)
- 200mll water
You will also need
- 4 medium sized baked potatoes with skins on
- 100g grated Cheddar cheese (Emborg)
- Drop of milk and butter
- Salt and pepper
- Side salad for serving
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Method
Start this recipe with the filling. Heat the oil in a pan and sauté the onion, garlic, carrot and celery for 5 minutes. Add in the beef mince, oregano and season with salt and pepper. Brown the mince for a few minutes then add in the tomato concentrate and cook for 1 minute. Splash in the wine to evaporate, then mix in the beef stock pot and water. Bring to the boil, reduce the heat and cook for 10 minutes. Meanwhile, cut the tops off the baked potatoes. Scoop out the potato filling (leaving some around the sides) and mash together with a little milk, butter, salt and pepper. Mix in ¾ grated Cheddar cheese. When the filling is ready, fill the potatoes with the beef mixture, pile on the mashed potato and sprinkle over the remaining cheese. Bake in the oven at 200°C for 15 minutes. Serve hot with a side salad.
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