Baked Potato With Cheesy Mince
This hearty lamb ragu is full of rich flavors and comforting aromas, making it the perfect dish for a cozy dinner at home. The tender minced lamb is simmered in a savory sauce with hints of sun-dried tomato and Worcestershire, creating a delicious topping for fluffy baked potatoes. Garnish with a generous sprinkle of grated cheddar for a delightful finishing touch. This recipe is a wonderful way to enjoy a satisfying meal that warms both the body and the soul.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 finely chopped onion
- 1 crushed garlic clove
- 1 carrot , finely diced
- 1 celery stick
- 450g minced lamb
- 2 tbsp sun-dried tomato paste
- 1 tbsp Worcestershire sauce
- 300ml beef stock
- 2 tsp cornflour
- 2 tsp water
- baked potato with grated cheddar, to serve
Instructions
- Heat the olive oil in a large pan and fry the onion, garlic, carrot and celery stick for 6-8 mins.
- Stir in the minced lamb and cook for 3-4 mins until browned, then add the sun-dried tomato purée and Worcestershire sauce.
- Stir 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.
- Serve over baked potatoes and top with grated cheddar.
Yield
Serves 4
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