Prep time: 20 mins | Cook time: 1 hour 15 mins | Total time: 1 hour 35 mins
Stab your potatoes with a fork and coat with olive, salt and pepper. Bake in the oven at 180c/356f for 60-70mins, or until deep golden and fork tender. Slice off the top (about ¾ the way up) and scoop out most of the filling, leaving a thin wall to keep everything intact. Combine the filling with parmesan, milk, butter, nutmeg, garlic powder and salt & pepper to taste.
Drizzle a little olive oil in a pan over medium heat and add your onion, carrot and celery. Fry for a few minutes until they begin to soften, then add your garlic and fry for a minute longer.
Add your mince and break up with a wooden spoon. Continue to fry until it browns, then stir in your tomato puree. Deglaze the pan with wine, then add your beef stock, worcestershire sauce, gravy granules, rosemary & thyme, bay leaf and salt & pepper to taste.
Allow to simmer for 15-20mins or until completely thickened.
Divide your mince among your potato skins, then add a heaped tbsp of mash on top. Place the rest in the fridge/freezer to save for another time.
Fluff the tops with a fork then spray with olive oil (or drizzle a light coating).
Bake in the oven at 220c/428f for 15mins or until golden and crispy on top.
Leftover Lamb: this recipe is perfect for using up leftover Lamb! Just ensure you use 500g/1lbs worth, diced it up into small pieces and only brown it off for a minute or so (as it’s already cooked).
Serving Suggestion: a portion of steamed green beans and a small knob of butter, optionally with a side serving off extra gravy.