baked potato and mince

For my lazy potato and (minced meat) lamb recipe, click here.

 

Baked potato and mince — with a twist… ?

Serves: 8

Ingredients:

4 medium-large potatoes

200 g mince meat

1 medium onion

1 cup your favourite grated cheese/s (I used low fat tasty cheese)

1/2 tbs tomato paste

1/2 tbs barbecue sauce

pinch of thyme + mint (dried and crushed), and black onion seed

pinch of salt, pepper, mixed spice

paprika (optional)

Method:

Scrub and peel potatoes. Cut into cubes.

Bring water to a boil. Add a couple pinches of salt.

Add the potato cubes.

Leave on medium-high heat to cook through.

You can also cook potato in the microwave if you prefer.

Use a mini food processor to dice your onion finely.

In a non-stick pan on medium-high heat, add the mince meat, salt, pepper, spice and paprika.

Mix through until well combined and add the diced onion.

Keep breaking up the meat so it doesn’t clump together.

Cover and leave on low heat until medium-well. Leave aside.

Remove the potatoes, and drain.

Mash using a fork. Here you can add a quarter cup milk and teaspoon of butter although this isn’t part of the recipe. Don’t make your potato too smooth and fluffy so you can cut it later on!

Fold in some salt and herbs/spices (listed in the ingredients) to the potato.

Lightly grease an 8-inch spring form pan.

Add a heaped tablespoon of the mashed potato into it.

Spread along the bottom until it’s completely covered with potato (use the spoon if the potato is still too hot for your hands).

You only want this to be a thin base (similar to a cheesecake base).

Add all the minced meat into the spring form pan and spread evenly.

On top, add the remaining mashed potato to get a thicker layer than the bottom one (approx double the thickness).

Evenly spread the cup of grated cheese/s on top.

Finish with a sprinkle of thyme, mint and black onion seed.

Your tray should look something like this…

Bake in the oven at 200 degrees celsius for 10 – 15 minutes or until golden brown.

When finished, remove the side of the spring form pan and cut into eighths.

Serve as part of your dinner menu.

Devour!

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