Shepherd's pie potatoes


2 tsp butter
½ onion, chopped
140g lean minced beef
250ml beef stock
1 tsp Worcestershire sauce
1 tbsp tomato purée
1 large jacket potato, baked
small handful grated cheddar


Heat oven to 200C. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then
increase the heat and add the mince. Fry for a further 3-4 mins until the beef has browned.
Stir in the stock, Worcestershire sauce, tomato purée and some seasoning. Gently bubble
for 15-20 mins until the mince is tender and the sauce has thickened.
To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl,
leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the
mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking
dish, sprinkle with cheese, then bake for 15-20 mins until golden. Serve with your favourite