A deliciously warming dish that makes the most of a gorgeous baked spud!
- 6 large sebago potatoes (250g-300g each)
- ¼ cup hot milk
- 1 cup grated cheddar cheese
- Fresh thyme leaves, to garnish
- Steamed peas, to serve
- 1 large onion, finely chopped
- 500g beef mince
- ⅓ cup tomato paste1 cup water
- 1 cup water2
- 2 tblsps Worcestershire sauce1 beef stock cube (10g), crumbled
- 1 beef stock cube (10g), crumbled1
- 1 tblsp fresh thyme leavesSalt and pepper,
- Salt and pepper, to taste
Scrub and wash potatoes. Pat dry with absorbent kitchen paper. Pierce all over with a fork.
Place potatoes directly onto an oven rack in a hot oven (200°C). Cook for about 50 minutes, or until tender. Remove. Cool slightly.
Meanwhile, make beef filling. Heat an oiled, large frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add mince. Cook, stirring and breaking up mince, for about 5 minutes, or until browned. Stir in remaining ingredients. Bring to boil. Simmer, uncovered, for about 8–10 minutes, or until thickened.
Cut a third off the top of each potato. Using a spoon, scoop out flesh, leaving a 1cm-thick shell. Place potato flesh in a large bowl. Place shells on an oiled oven tray. Scoop out flesh from lids and add to bowl.
Add milk and half the cheese to potato flesh. Season with salt and pepper. Mash to combine.
Spoon beef filling into potato shells. Top with mashed potato. Sprinkle with remaining cheese.
Cook in a hot oven (200°C) for about 15 minutes, or until heated through.
Garnish potatoes with fresh thyme leaves.
Serve with steamed peas, if desired.