Ingredients
- 6 large sebago potatoes (250g-300g each)
- ¼ cup hot milk
- 1 cup grated cheddar cheese
- Fresh thyme leaves, to garnish
- Steamed peas, to serve
Beef filling
- 1 large onion, finely chopped
- 500g beef mince
- ⅓ cup tomato paste1 cup water
- 1 cup water2
- 2 tblsps Worcestershire sauce1 beef stock cube (10g), crumbled
- 1 beef stock cube (10g), crumbled1
- 1 tblsp fresh thyme leavesSalt and pepper,
- Salt and pepper, to taste
Method
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Scrub and wash potatoes. Pat dry with absorbent kitchen paper. Pierce all over with a fork.
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Place potatoes directly onto an oven rack in a hot oven (200°C). Cook for about 50 minutes, or until tender. Remove. Cool slightly.
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Meanwhile, make beef filling. Heat an oiled, large frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add mince. Cook, stirring and breaking up mince, for about 5 minutes, or until browned. Stir in remaining ingredients. Bring to boil. Simmer, uncovered, for about 8–10 minutes, or until thickened.
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Cut a third off the top of each potato. Using a spoon, scoop out flesh, leaving a 1cm-thick shell. Place potato flesh in a large bowl. Place shells on an oiled oven tray. Scoop out flesh from lids and add to bowl.
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Add milk and half the cheese to potato flesh. Season with salt and pepper. Mash to combine.
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Spoon beef filling into potato shells. Top with mashed potato. Sprinkle with remaining cheese.
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Cook in a hot oven (200°C) for about 15 minutes, or until heated through.
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Garnish potatoes with fresh thyme leaves.
Serve with steamed peas, if desired.
