Ingredients

The following ingredients have 4 Servings
  • 4 large baking potatoes
  • 1 tbs olive oil or soft butter
  • 1 tsp paprika
  • 1 lb lean ground beef
  • 1 tbs onion (finely chopped)
  • 1/2 cup peas
  • 1/2 cup finely diced carrots
  • 1 cup beef gravy
  • 1/2-3/4 cup warm milk
  • 1 tbs butter

Instruction

  • Brown ground beef and onion in a large skillet over medium-high heat. Add the peas and carrots and continue to cook over medium heat for about 5 minutes; stir in the gravy, cover and set aside. It may be necessary to reheat this at the time of the assembly.
  • Preheat oven to 400F/200C. Scrub potatoes to remove all dirt and sand then dry with paper towels.
  • Rub each potato with a bit of butter or olive oil (the amount given above is approximate). Pierce each potato with a fork in several places so steam can escape. Bake approximately 1 hour or until potato feels “soft” when gently squeezed. Remove from oven and let them cool until they can be handled.
  • Cut potatoes in half lengthwise then scoop out most of the potato leaving about 1/8-inch/0.3cm “wall.” Place the scooped out portion in a bowl and mash with the milk and butter, using only enough milk to make creamy potatoes—the amount of milk is approximate.
  • Fill the scooped out potatoes with equal portions of the meat mixture then top each with an equal amount of the mashed potato. Sprinkle with paprika. Place on a baking tray.
  • Preheat broiler and broil until potato topping is just beginning to brown.