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Shepherd’s pie baked potatoes


  • 8 large potatoes
  • 1 tbsp butter substitute (Flora Cuisine)
  • 1/2 cup chopped frozen onions (Emborg)
  • 1 cup diced frozen carrots (Emborg)
  • 1kg minced lean lamb
  • 3 tbsp tomato puree
  • 1x400g tin chopped tomatoes
  • A generous grating of nutmeg
  • 1 tsp fresh thyme
  • 2-3 tbsp Worcestershire sauce
  • 400ml lamb stock cube (Knorr)
  • 100ml milk
  • 50g plus extras butter substitute ( Flora cuisine)
  • 1 egg yolk
  • Salt and pepper


Preheat oven to 180`c. Put the potatoes on a baking sheet and place in the preheated oven for 1 hour until the skins are crisp and the potatoes are cooked. Heat the butter substitute in a medium sized saucepan. Add the onions and carrots and cook on a gentle heat for 10 minutes until soft. Add the lamb mince, turn up the heat and cook until it turns brown. Spoon away any excess fat. Add the tomato puree and fry for one minute, then add the chopped tomatoes, nutmeg, thyme and Worcestershire sauce and fry for a few more minutes. Pour in the stock, bring to the boil then simmer on a low heat, covered for 1 hour. Remove the potatoes from the oven and carefully slice a lid off the top of each one .Spoon the center out from each one into a bowl. Add the milk, 50g butter substitute and egg yolk to the potato in the bowl, then season with salt and pepper and mash together. Divide the mince between the hollowed-out potato skins,top with the mash and little drops of flora cuisine and ruffle with a fork. Place the potatoes back in the oven for further 15 minutes until golden. Serve hot.

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