This kid-friendly dish combines two favourite dinners (bolognaise sauce and mashed potato) with the added bonus of hidden mushrooms. Even if your child insists they ‘hate’ mushrooms, they will not be able to taste them at all. For people who genuinely do not like mushrooms or have allergies you can omit the mushrooms, or substitute with grated carrot or zucchini.
This recipe can be made ahead up to step 8, and then assembled and baked when required. Make party nibbles using chat potatoes.
Cottage pie jacket potatoes with hidden mushrooms
Preparation Time: 10 minutes
Cooking Time: 90 minutes
Makes: Serves 5 as a main meal, 10 for a starter
Ingredients 10 medium potatoes, approximately 180-200g each, all the same size and shape
1 brown onion, finely chopped
500g beef mince
¼ cup tomato paste
2 tablespoons Worcestershire sauce
½ cup beef stock
1 tablespoons thyme
Fresh chopped parsley
¾ cup grated tasty cheese
Ensure your potatoes are the same size and shape
Pre-heat oven to 200C.
Scrub the potatoes and place on an oven tray lined with baking paper. Prick all over with a fork. Bake for 50-60 minutes or until tender.
No one will be able to taste the mushrooms, just don't let the kids see you add them in
Place mushrooms in a food processor and pulse until finely chopped. Alternatively, chop very finely by hand.
Heat oil in a large pan and add onion. Saute for a few minutes or until soft and then add the mushrooms. Increase heat to high and stir until all the moisture has evaporated.
Add mince, breaking up the lumps, and cook until brown.
Mix the stock, Worcestershire sauce and tomato paste in a jug and stir into the meat. Bring to the boil, and then reduce to a simmer and cook uncovered for 15 minutes or until the sauce has thickened and the liquid has reduced. Stir in the herbs and season to taste.
Leave a layer of potato to ensure they don't collapse when filled with sauce
Cut a thin slice from the top of the potatoes and using a knife or spoon, scoop out most of the flesh from the potatoes, leaving a layer near the skin (or it will collapse).
Mash the potato flesh with some milk and 1/4 cup of the cheese. Season to taste.
Spoon the bolognaise filling into the potatoes and top with mashed potato. Sprinkle remaining cheese over the top and cook for 15-20 minutes or until the cheese has melted and is golden.
Meat and three veg - done differently
Serve with peas, beans or other vegetables of your choice.