Make this mince and potato recipe for a satisfying midweek supper. Lamb mince is cooked with vegetables and spooned over a baked potato along with grated cheese.
Total time1 hr
Serves 4
2tbsp olive oil1 onion, finely chopped 1 garlic clove, crushed1 carrot, finely chopped 1 celery stick450g minced lamb2tbsp sun-dried tomato purée1tbsp Worcestershire sauce300ml beef stock2tsp cornflour4 baked potatoes80g cheddar, grated (optional)
STEP 1Heat the olive oil in a large pan and fry the onion, garlic, carrot and celery stick for 6-8 mins.STEP 2Stir in the minced lamb and cook for 3-4 mins until browned, then add the sun-dried tomato purée and Worcestershire sauce.STEP 3Stir in the beef stock and cover and simmer for 35-40 mins until very tender. Season well. Mix the cornflour with 2 tsp cold water to make a paste, then stir this in and cook for 1 min.STEP 4Serve over baked potatoes and top with grated cheddar.
