COTTAGE PIE JACKET POTATOES

Meet your new No.1 comfort food – a marvellous mash-up of two recipes. Simply scoop out your spuds, fill with a classic beef mince mixture, top with creamy mashed potato and bake.

Preparation time 30 mins Cooking time 50 mins Serves 6

6 large brushed potatoes (400g each) 2 Tbsp extra virgin olive oil

1 medium onion, finely chopped 1 medium carrot, finely chopped 1 stick celery, finely chopped

2 tsp dried thyme

500g beef mince

2 Tbsp plain flour

2 Tbsp tomato paste

2 Tbsp Worcestershire sauce

1 / cups beef stock

Sea-salt flakes and freshly ground

black pepper, to season

40g unsalted bu er, so ened

/ cup grated tasty cheese

/ cup frozen baby peas Chopped chives, to serve

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional).

STEP 2 Wash and scrub potatoes. Prick all over with fork. Put 3 potatoes on a microwave plate and cover with moist paper towel. Microwave on high for 15 minutes, or until a skewer inserts easily. Repeat with remaining potatoes. Allow to cool.

STEP 3 Meanwhile, heat oil in a large, deep frying pan over medium heat. Cook onion, carrot, celery and thyme for 8 minutes, or until onion is so .

STEP 4 Add mince. Cook, breaking up lumps, for a further 6 minutes, or until starting to brown. Add flour and tomato paste and cook, stirring, for 2 minutes. Add Worcestershire sauce and gradually stir in stock. Bring to a simmer and cook for 8-10 minutes, or until thickened. Season.

STEP 5 Line a roasting pan with baking paper. Cut 2cm off the top of potatoes. Trim bases to sit flat if needed. Scoop out flesh of potatoes, leaving a 1.5cm thick shell. Arrange shells in prepared pan. Mash flesh in a bowl with bu er until smooth. Stir in cheese. Season.

STEP 6 Add peas to mince mixture and stir to combine. Spoon filling into potatoes, press in firmly and make a slight mound of mince mixture on top. Dollop mashed potato on top. Bake for 20 minutes, until golden. Sprinkle with chives. Serve.