Jacket Potato Cottage Pies

• 3 baking potatoes
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 2 1/3 tbsp double cream
• 1.41 oz butter
• 1 3/4 oz cheddar cheese
• 1/2 onion
• 2 celery sticks
• 1 carrot
• 11 1/2 oz minced beef
• 1 tsp dried thyme
• 1 tbsp tomato puree
• A splash of Worcestershire sauce (optional) (optional)
• 1/2 tbsp plain flour
• 5 tbsp red wine (optional)
• 1 2/3 cup beef stock

Steps

1. 1.Heat a little oil in a large pan and fry the diced carrot, celery and onion with a pinch of salt for about 10 minutes, until starting to soften.▶0:33
2. 2.Add the minced beef and brown it, letting any liquid cook away so the base of the pan is dry.▶1:13
3. 3.Stir in the Worcestershire sauce and the tomato puree, working the puree evenly through the mince.▶1:48
4. 4.Stir in the flour and cook for about a minute to lose the raw flour taste.▶2:17
5. 5.Pour in the red wine and let it cook for a few minutes until the alcohol has cooked off.▶2:32
6. 6.Stir in the dried thyme and cook for another minute.▶2:50
7. 7.Add the beef stock, bring to the boil, then reduce to a bare simmer and cook for 40–50 minutes until thickened but still generously saucy. Set aside.▶3:13
8. 8.Rub the potatoes all over with oil, salt and pepper, set on a baking tray and bake at 170°C fan / 190°C conventional (325°F, gas mark 5) for 1 to 1.5 hours, until soft inside with crisp, sturdy skins.▶4:00
9. 9.Once cool enough to handle, cut a lid off the top of each potato and scoop out the flesh into a bowl, leaving the skins intact.▶4:41
10. 10.Mash the scooped potato with the butter and cream, season with salt and pepper, then stir through the grated cheddar.▶5:35
11. 11.Pack the potato skins tightly with the mince filling, right up to the brim.▶6:08
12. 12.Top each with the cheesy mash, scoring the surface with the end of a spoon.▶6:32
13. 13.Bake in the middle of the oven at the same temperature for 10–15 minutes, until golden on top. Serve with baked beans or a leafy salad.▶6:45