Cottage Pie Jacket Potatoes

Ever wondered what happens when you mix the heartiness of Cottage Pie with the comfort of Jacket Potatoes? You get pure magic! ✨ This dish is student-friendly, budget-conscious, and oh-so-satisfying!

Ingredients:

• 1 onion, finely chopped
• 250g/9oz beef mince
• 1 tsp dried mixed herbs
• 400g tin chopped tomatoes
• 1 beef stock cube
• 2 large baking potatoes (around 325g/11½oz each), washed well
• 50g/1¾oz Cheddar, grated
• 20g/¾oz butter
• Salt and freshly ground black pepper

‍ Method:

1. Cook the Filling:
   Sauté the onion, beef mince, and mixed herbs in a large saucepan over medium heat for 4 minutes, breaking up the meat as it cooks. Add the chopped tomatoes and crumble in the stock cube. Fill the empty tomato can with water and pour into the pan. Season with salt and pepper, then simmer for 20-25 minutes, stirring regularly, until the meat is tender and the sauce thickens.
2. Prepare the Potatoes:
   Prick the baking potatoes a few times with a fork and microwave on high for 10-12 minutes. Turn them over and cook for another 4-5 minutes until soft. Let them cool slightly, then cut in half and scoop out the insides into a bowl.
3. Mash & Fill:
   Mix the scooped-out potato with half the Cheddar and the butter. Season with salt and pepper. Place the potato skins in a microwave-safe dish, fill them with the beef mixture, top with the mashed potatoes, and sprinkle with the remaining Cheddar.
4. Finish & Serve:
   Microwave the filled potatoes on high for 3-4 minutes until the cheese is melted and everything is hot. For a crispy golden top, pop them under a hot grill for 2-3 minutes.

Pro Tip: Leftover mince? Save it for tomorrow’s lunch and enjoy it with pasta or toast!

Give this recipe a try and let me know how much you LOVE it!