madmum originally posted this recipe in What's for Dinner July 2009.
Cottage pies in baked potatoes
Ingredients
4 large baking potatoes, washed
85g/3oz unsalted butter
salt and freshly ground black pepper, to taste
85g/3oz Boursin herb and garlic cheese
450g/1lb mainstay mince (see recipe below)
For mainstay mince
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 garlic clove, crushed to a paste with a little salt
1 tsp soft thyme leaves
1 x 400g can of chopped tomatoes
1 tbsp tomato purée
2 tsp anchovy essence (I usually leave this out)
1 tbsp Worcestershire sauce
500g/17oz minced beef or lamb
400ml/14fl oz beef or lamb stock
salt and freshly ground black pepper
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Push a metal skewer through the centre of each potato: this reduces the cooking time and allows the steam to escape.
3. Pop the potatoes into the preheated oven, on a rack rather than in a baking dish, and bake for about one hour, or until the potatoes feel soft when squeezed.
4. While the potatoes bake, make the mainstay mince. In a large, heavy-based saucepan heat the olive oil. Add the onion, carrot, garlic and thyme, and cook over a medium heat until they have softened.
5. Add the mince and fry until coloured.
6. Add the canned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir well and bring to the boil. Reduce the heat and simmer for about 20-25 min, stirring occasionally.
7. Season with salt and freshly ground black pepper, to taste.
8. Once the potatoes are baked, cut a shallow lid from the top of each potato, scoop out the flesh into a bowl and mash with the Boursin cheese, butter, salt and pepper.
9. Half-fill the cavities with the mince mix and pipe or spoon the potato back on top. Fluff up with a fork.
10. Return to the oven and bake until the potato is golden and the mince is hot, about 20 minutes.
11. Serve with the green vegetable of your choice, or a well-dressed leaf salad.
