Lamb Stuffed Baked Potatoes
4 baker sized potatoes ( floury potatoes like King Edward or Roosters are good here)
50ml sour cream
300g lamb leg escalope, diced
2 tablespoons olive oil
1 onion finely chopped
1 clove garlic, chopped
½ leek chopped
1 stick celery, chopped
200ml passata
250ml beef stock
1 tablespoon Worcestershire sauce
1 teaspoon chopped rosemary
Handful parsley chopped
50g grated cheddar
50g finely grated parmesan
Place the potatoes in oven and bake in a 190oc oven until soft.
Cut in half and scoop out the fluffy potato into a bowl with the sour cream and mash with a fork. Set aside.
Heat the oil until smoking hot in a frying pan and add the lamb. Cook until sealed and then add the onion, garlic, leek and celery. Cook until vegetables are golden. Add the passata and stock and simmer for 20 minutes. Liquid should be thick. Add the Worcestershire sauce, rosemary and parsley and check seasoning. Spoon into the baked potato shells and sprinkle over the cheddar . Bake in a 200oc oven for 15 minutes or until golden. Garnish with finely grated parmesan and serve.
