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Shepherd Pie Jackets with fennel and feta salad
Shepherd Pie Jackets with fennel and feta salad
Shepherd Pie Jackets
4 large baker potatoes, scrubbed
250g lamb mince
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic
1 stick celery, finely chopped
1 small tin chopped tomatoes
1 tablespoon tomato puree
250ml beef stock
1 tablespoon Worcestershire sauce
50ml milk
125g finely grated cheddar
Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through.
Heat a pan until smoking hot and add the lamb mince. Cook until sealed off well. Drain off the fat and add the onion, garlic and celery to the pan and cook for about 10 minutes. Add the tomato puree, tomatoes, stock and Worcestershire sauce and simmer for 20 minutes. Check seasoning.
Cut the potatoes in half while warm and scoop out the flesh. Mash the flesh with the milk and season to taste. Place the shells in a baking tray and spoon the mince. Spoon or pipe the potato on top and then sprinkle with the cheese.
Bake in a 180oc oven for about 20 minutes or until golden and bubbling.
Fennel and feta salad
1 tablespoon white balsamic vinegar
½ teaspoon Dijon mustard
75ml olive oil
1 teaspoon honey
Salt and pepper to taste
1 bulb fennel
1 little gem lettuce
75g crumbled feta
Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.
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By BBC Radio Ulster
4.4
4747 ratings
Shepherd Pie Jackets with fennel and feta salad
Shepherd Pie Jackets
4 large baker potatoes, scrubbed
250g lamb mince
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic
1 stick celery, finely chopped
1 small tin chopped tomatoes
1 tablespoon tomato puree
250ml beef stock
1 tablespoon Worcestershire sauce
50ml milk
125g finely grated cheddar
Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through.
Heat a pan until smoking hot and add the lamb mince. Cook until sealed off well. Drain off the fat and add the onion, garlic and celery to the pan and cook for about 10 minutes. Add the tomato puree, tomatoes, stock and Worcestershire sauce and simmer for 20 minutes. Check seasoning.
Cut the potatoes in half while warm and scoop out the flesh. Mash the flesh with the milk and season to taste. Place the shells in a baking tray and spoon the mince. Spoon or pipe the potato on top and then sprinkle with the cheese.
Bake in a 180oc oven for about 20 minutes or until golden and bubbling.
Fennel and feta salad
1 tablespoon white balsamic vinegar
½ teaspoon Dijon mustard
75ml olive oil
1 teaspoon honey
Salt and pepper to taste
1 bulb fennel
1 little gem lettuce
75g crumbled feta
Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.
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