Shepherd’s Pie and Mashed Pea Jacket Potatoes

Serves 6, Prep and Cook: 2 hours, 20 mins

6 large brushed potatoes

(275g-325g each) 1½ cups frozen peas 2 tblsps milk

1 cup shredded parmesan

FILLING

1 tblsp olive oil

1 small onion, finely chopped 1 medium carrot, finely chopped 2 cloves garlic, crushed 350g lamb mince

50g sachet Continental

Shepherd’s Pie Base

350g jar Leggo’s Roasted

Vegetables Stir Through Sauce 1 Wash and scrub potatoes. Prick all over with a fork. Wrap each potato in foil. Place on an oven tray.

2 Cook in a hot oven (200C) for about 1 hour, 15 minutes to 1 hour, 30 minutes, or until tender. Remove. Stand in foil for 10 minutes.

3 Meanwhile, make filling. Heat oil in a large non-stick frying pan over a medium to high heat. Add onion, carrot and garlic. Cook, stirring occasionally for about

3 minutes, or until soft. Add lamb. Cook, stirring to break up mince, for about 5 minutes, or until browned.

4 Stir in pie base, sauce and 1 cup water. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until thickened. Remove.

5 Unwrap potatoes. Cut in half lengthways. Scoop out flesh with a spoon, leaving a 1cm thick shell. Reserve flesh.

6 Cook peas in a saucepan of boiling water for about 3 minutes, or until tender. Drain. Return to pan. Add 1½ cups of the reserved potato flesh and milk. Mash until almost smooth. Stir in ½ cup parmesan. Season with salt and ground white pepper.

7 Return potatoes to an oiled, large roasting pan. Divide filling among potatoes (about ¹⁄³ cup in each). Top each with about 2 tblsps of the pea mixture. Sprinkle with remaining parmesan.

8 Return to same hot oven (200C) for about 20 minutes, or until golden. Serve.