Equipment
- 1 Steamer pot
- 1 Oven tray
- Baking paper
- 1 Large frypan
Ingredients
Potatoes
- 800 g potatoes 2 large
- oil spray
Filling
- 1 brown onion
- 1 carrot
- 4 cloves garlic
- 1 tbsp / 15 ml olive oil
- 400 g lamb mince or beef mince
- 1 cup / 140 g frozen peas
- 1 cup / 150 g frozen corn
- 1 cube beef stock
- ¼ cup / 70 g barbecue sauce
- 400 g crushed tomatoes
- ½ cup / 50 g cheese
Greens
- 1 broccoli
To serve
- ½ cup / 125 g sour cream
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil. Line an oven tray with baking paper.
Cook potato
- Wash 800 g potatoes and pat completely dry. Poke holes all over using a sharp knife or fork, spray with oil spray and season with salt and pepper. Place the potatoes on a microwave-safe plate and microwave for 7 minutes, turning over halfway through cooking. If your potato isn’t fork-tender after 7 minutes, continue microwaving in 1-minute increments, until fully cooked. Set aside to cool before slicing in half lengthwise.
Start filling
- Peel and finely dice 1 brown onion and 1 carrot. Peel and mince 4 cloves garlic. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add onion, carrot and garlic and cook for 2-3 minutes, until softened. Add 400 g lamb mince and cook, breaking the lumps up with a wooden spoon, for 4 minutes.
Finish filling
- Then add 1 cube beef stock, ¼ cup barbecue sauce, 400 g crushed tomatoes and ½ cup of water and cook for 4 minutes. Then add 1 cup frozen peas, 1 cup frozen corn and season with salt and pepper, cook a further 4 minutes, or until reduced. Carefully scoop out the potato flesh, and add to the pan and stir until combined.Tip: Leave enough potato flesh so the potato holds shape to hold the filling.
Grill cheese
- Turn the oven grill on. Place the potatoes on the prepared oven tray cut side up. Fill with the lamb and potato mixture and grate ½ cup cheese over top. Grill in the oven for 5 minutes, or until the cheese is golden and melted.
Cook greens
- Meanwhile, trim 1 broccoli into florets. Add to the steamer pot of boiling water and cook for 5-6 minutes, or until cooked to your liking.
To serve
- Divide the savoury lamb jacket potatoes between plates and top with a dollop of sour cream. Serve with the steamed broccoli on the side.
Nutrition
Calories: 756kcal | Carbohydrates: 83g | Protein: 36g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 821mg | Potassium: 2061mg | Fiber: 15g | Sugar: 19g | Calcium: 322mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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