Shepherds Pie Jacket Potatoes

4 standard portions

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Ingredients

• 4 medium baking potatoes
• ½ tbsp oil
• 1 small onion, finely chopped
• 1 clove of garlic, crushed
• 250g lamb mince
• 2 carrots, finely chopped
• 1 celery, finely chopped
• 200 ml water
• ½ tsp dried mixed herbs
• 100g frozen peas
• 2 tsp gravy granules
• 2 tbsp butter
• optional: cheese to top

Method

1. Preheat the oven to 180c. Wash the potatoes and pierce them several times with a fork. Place on a baking tray and bake in the oven for 50-60 minutes until cooked through.
2. Meanwhile, heat the oil in a frying pan. Add the onions and garlic and gently cook for 3-4 minutes. Add the lamb mince and cook until brown.
3. Add the carrots, celery, water and dried herbs and cook on a simmer for 10 minutes. Add the frozen peas and gravy granules and mix well. Cook for a further 3-4 minutes before taking off the heat.
4. When the potatoes are cooked slice the top off each of the potatoes. Scoop out about ¾ of the filling inside the potatoes and put this into a bowl. Add the butter and mash it with a fork.
5. Spoon the shepherds pie filling into each of the baked potatoes and top with a large dollop of the mashed potato. Top with cheese and serve.