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Savoury lamb jacket potatoes with sour cream & steamed greens

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

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 olive oil
  • 400 g lamb mince or beef mince
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cube beef stock
  • ¼ cup barbecue sauce
  • 400 g crushed tomatoes
  • ½ cup cheese

Greens

  • 1 broccoli

To serve

  • ½ cup 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