Description
A hearty and comforting baked potato topped with a rich and savory cheesy minced lamb. This recipe combines tender minced lamb simmered with aromatic vegetables, sun-dried tomato paste, and Worcestershire sauce, thickened into a flavorful sauce, then served piping hot over fluffy baked potatoes and finished with melted grated cheddar cheese.
Ingredients
Scale
Minced Lamb Mixture
- 2 tbsp olive oil
- 1 finely chopped onion
- 1 crushed garlic clove
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 450g minced lamb
- 2 tbsp sun-dried tomato paste
- 1 tbsp Worcestershire sauce
- 300ml beef stock
- 2 tsp cornflour
- 2 tsp water
To Serve
- Baked potatoes (quantity as desired, typically 4 medium-sized)
- Grated cheddar cheese
Instructions
- Prepare the vegetables: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion, crushed garlic clove, finely diced carrot, and celery stick. Fry gently for 6-8 minutes until the vegetables are softened and fragrant.
- Brown the minced lamb: Stir in the minced lamb and cook for 3-4 minutes, breaking it up as it browns evenly on all sides.
- Add flavorings: Mix in the sun-dried tomato paste and Worcestershire sauce, stirring well to coat the meat and vegetables with these rich flavors.
- Simmer the mixture: Pour in the beef stock, then cover the pan and let it simmer gently for 35-40 minutes until the lamb is very tender and the sauce has developed deep flavor.
- Thicken the sauce: In a small bowl, mix the cornflour with cold water to create a smooth paste. Stir this into the simmering mixture and cook for an additional 1 minute until the sauce thickens.
- Prepare baked potatoes: While the mince mixture simmers, bake your potatoes until fluffy inside. You can bake them in the oven at 200°C (400°F) for about 60 minutes, or until soft.
- Assemble and serve: Cut a slit in each baked potato, spoon the hot cheesy minced lamb mixture generously over the potato, and top with a good handful of grated cheddar cheese. Allow the cheese to melt slightly before serving.
Notes
- For extra richness, add a splash of cream or a knob of butter to the mince mixture before serving.
- You can substitute minced lamb with minced beef or turkey for a different flavor.
- The Worcestershire sauce adds tang and depth; if unavailable, a splash of soy sauce or balsamic vinegar can be used as alternatives.
- Leftover mince mixture can be refrigerated for up to 2 days or frozen for up to 3 months.
- For a gluten-free version, ensure your Worcestershire sauce and cornflour are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: baked potato, cheesy mince, minced lamb recipe, comfort food, easy dinner, hearty meal
