A marvellous mash-up of two recipes, baked potatoes and cottage pie. Simply scoop out your spuds, fill with a Kangaroo mince mixture, top with creamy mashed potato and bake. These Loaded Jackets are so satisfying, they'll have you hooked after one bite.
Our Loaded Jackets Recipe on our Blog page. www.craigmuirlakehouse.com
Ingredients 6 large brushed potatoes (400g each) 2 Tbsp extra virgin olive oil Small bunch of native leeks, finely chopped 1 medium carrot, finely chopped 5 sticks of native celery, finely chopped 2 tsp dried native thyme 500g Kangaroo mince 2 Tbsp plain flour 2 Tbsp tomato paste 2 Tbsp Worcestershire sauce 1 ¼ cups beef stock Salt bush flakes and freshly ground mountain pepper berries, to season 40g unsalted butter, softened ½ cup grated tasty cheese ½ cup frozen baby peas Chopped native leeks, to serve
Preheat oven to 200°C fan-forced (220°C conventional).
Wash and scrub potatoes. Prick all over with fork. Put 3 potatoes on a microwave plate and cover with moist paper towel. Microwave on high for 15 minutes, or until a skewer inserts easily. Repeat with remaining potatoes. Allow to cool.
Meanwhile, heat oil in a large, deep frying pan over medium heat. Cook, carrot, celery and thyme for 8 minutes, add the leek in at the very last minute, so not to burn it.
Add mince. Cook, breaking up lumps, for a further 6 minutes, or until starting to brown. Add flour and tomato paste and cook, stirring, for 2 minutes. Add Worcestershire sauce and gradually stir in stock. Bring to a simmer and cook for 8-10 minutes, or until thickened. Season.
Line a roasting pan with baking paper. Cut 2cm off the top of potatoes. Trim bases to sit flat if needed. Scoop out flesh of potatoes, leaving a 1.5cm thick shell. Arrange shells in prepared pan. Mash flesh in a bowl with butter until smooth. Stir in cheese. Season.
Add peas to mince mixture and stir to combine. Spoon filling into potatoes, press in firmly and make a slight mound of mince mixture on top. Dollop mashed potato on top. Bake for 20 minutes, until golden. Sprinkle with chives and cheese. Serve.