Tuesday, 2 February 2010

Shepherd Jackets

Ingredients(For 2 People)

500g Fresh Lamb Mince
1 Large Onion
1 Clove of Garlic
3 Carrots
½ Swede
2 Large Jacket Potatoes
1 Tin of Chopped Tomatoes
100g grated cheddar
Worcestershire Sauce
Gravy Granules or Thickening Granules

Equipment you will need: Baking Tray, 1 Large Frying Pan, 1 Saucepan, Chopping Board, Sharp Knife, 2 soup bowls, and 1 mixing bowl.


Take your jacket potatoes and prick them with a fork in 4 -5 different places. You could rub them with oil or covering them in tin foil to make them a bit crispier.
Turn your oven onto 180 Degrees and place your jackets into bake, they will take about 45 mins to an hour. Finely chop the onion and the garlic and leave in a bowl. Chop your carrots and your swede into chunks about the size of a 20p piece and leave in a bowl.


Heat your frying to a high temperature and dry fry the lamb mince, there is no need for oil since lamb can be quite a fatty meat. Continue frying the mince until the meat has completely browned, now add the onions and the garlic. Stir the onions and meat together and continue frying until the onions have softened, now add the chop tomatoes, carrots and half the swede with a generous glug of Worcester sauce. Give this a good stir round and cover with cold water, when the pan has come to the boil then reduce the heat to simmering. Leave this simmering for around 20 mins to soften the vegetables. Thicken the mince if required with thickening granules or gravy mix. Add seasoning to taste.

Almost There

Put a saucepan of water onto boil and cook the remaining swede until soft, about 20 mins. Drain the water from the swede and leave in a mixing bowl with some butter.
When your jackets are cooked, remove them from the oven and allow to cool for 5 mins. Cut the jackets in half lengthways so when you place the jacket on the plate, white potato side up it sits quite well on the plate without rolling around all over the place. Scoop out the middle of the jacket and put with the swede. (Carefully without breaking the jacket skin)
Mash up the potato and the swede together with butter, salt, oodles of crushed black and a little milk.


Now everything is ready, it’s time to put it together. Place the jacket skins onto a baking tray and spoon in the mince into the jacket so it fills the jacket by ¾’s. Now take your mash mix and fill and mound up your jackets with peaks of mash, top with grated cheddar and bake in the oven for 15 mins or so. Carefully remove from the oven and arrange on the plate and spoon on any remaining mince depending on how hungry you feel. The mince that doesn’t get used can be frozen and used at a later date or maybe the start of a lasagne for tomorrow.

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