- 12
Ingredients
- Filling:
- 3 tbsp. olive oil
- 2 medium red onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 1/2 lbs. ground lamb
- 1 6 oz. can tomato paste(try with three cans)
- 2 beef bouillon cubes or preferably Better Than Bouillon - beef flavor
- 1 heaping tbsp. flour
- 1 1/2 cup Martinelli's sparkling apple cider
- salt and fresh ground black pepper
- 4 tbsp. fresh tarragon
- Large baked potatoes
- Cream
- Butter
- Cotswold
Preparation
Step 1
Heat oil in large frying pan over low heat. Add onion and garlic and cook until soft.
3
Turn up heat and add meat, stirring until it is well browned.
4
Drain off fat.
5
Add tomato paste, cubes, and flour. Mix well and cook a minutes before adding the cider.
6
Add in the s&p and tarragon.
7
Simmer for 15 minutes.
Bake potatoes and scoop out from skins. While hot, use a potato ricer or masher to mash the potatoes. Add the milk or cream, and butter, and continue to stir and mash until completely smooth.Mix in grated Cotswold.Season to taste with salt and black pepper, then let cool completely (can be chilled in fridge overnight).
Preheat oven to 350
Fill each potato to the top with the lamb filling. Top with a generous layer of the mashed potatoes on top. Arrange in baking dish again. Sprinkle with cheese and drizzle with olive oil. Return to oven and bake for 25 minutes, until filling is hot and potatoes are heated through.
Serve immediately.