Shepherd's Pie Loaded Jacket Potato

Method

1. Preheat the oven to 200°C. Scrub the potatoes, dry them and prick each one 6 to 8 times with a fork. Rub with a thin coat of oil and sprinkle with coarse salt. Put them straight on the oven rack and bake in the oven for 1 h. They are ready when the skin is crisp and a skewer slides into the centre with no resistance.

   Add in this stepLarge baking potatoes (about 300 g each) 2Cooking oil 1 tspCoarse sea salt (for the skins) 2 pinch

   oven

2. While they bake, cut the onion and carrot into 5 mm dice and chop the garlic. Heat a 20 cm frying pan over medium-high heat, add the lamb and cook for 5 min, breaking it up with a spatula, until browned. If there is a lot of fat, spoon it off, leaving 1 tablespoon.

   Add in this stepMinced lamb 200 g

   medium-high heat

3. Add the onion, carrot and garlic and cook over medium heat for 5 min until soft, then stir in the tomato purée and flour for 1 minute. Add the stock, Worcestershire sauce and thyme, and simmer over medium-low heat for 12 min, until thick enough to coat a spoon. Stir in the peas and season with salt and pepper.

   Add in this stepOnion (medium) ½Carrot (medium) ½Garlic cloves 1Tomato purée (paste) 1 tbspPlain flour 2 tspBeef or lamb stock 150 mlWorcestershire sauce 1½ tspDried thyme ½ tspFrozen peas 40 gSalt to tasteBlack pepper to taste

   medium heat→medium-low heat

4. Take the potatoes out, cut them in half lengthways and let them cool for 5 minutes. Scoop the flesh into a bowl with a spoon, leaving a 5 mm wall so the skins don't tear. Mash the flesh with a fork together with the butter, sour cream, half the cheddar, salt and pepper. Turn the oven up to 220°C.

   Add in this stepButter 20 gSour cream 2 tbspGrated cheddar 30 gSalt to tasteBlack pepper to taste

5. Set the potato skins on a baking tray, pack them with the lamb filling and pile the cheesy mash on top, roughing it up with a fork. Sprinkle with the rest of the cheddar and bake in the oven at 220°C for 12 min, until the cheese is melted, bubbling and golden.

   Add in this stepGrated cheddar 30 g

   oven

6. Finish with chives, a grind of black pepper and, if you like, an extra spoonful of sour cream. Serve hot.

   Add in this stepChives (or spring onion), finely sliced 2 tspBlack pepper to taste