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Categories:
potatoes extra lean ground beef onion garlic mushrooms beef stock cube water tomato puree fresh watercress tomatoes Feta cheese
Viewed: 35 - Published at: 5 years agoIngredients
- 4 medium potatoes
- 250 g extra lean ground beef
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 100 g mushrooms, finely chopped
- 1 whole beef stock cube, dissolved in
- 100 ml water
- 1 tablespoon canned tomato puree
- 1 cup fresh watercress
- 150 g tomatoes (cherry tomatoes)
- 50 g feta cheese, crumbled
Method
- Preheat oven to 200C Bake the potatoes whole in their skins for 1 hour, or until soft.
- Meanwhile, heat a large non-stick frying pan over medium-high heat.
- Add mince a handful at a time, so that it sears and browns.
- Add onion and garlic and cook for 1 minute.
- Add mushrooms, stock and tomato puree and stir well.
- Bring to the boil, then reduce heat to low and simmer for 30 minutes, or until thick.
- Season to taste with salt and pepper.
- To serve, split the baked potatoes in half and share the filling between them.
- Top with watercress, cherry tomatoes and sprinkle with crumbled feta cheese.
