Preheat the oven to 200 (180 fan forced). Pat potatoes dry with paper towel and piece all over with a fork, place on a lined tray and drizzle with half the oil. Season and roast for 1 hour 15 minutes or until golden and tender. Stand the potatoes for 5-10 minutes to cool.
Meanwhile, heat the remaining oil in a frypan over medium heat, add the onion, carrot, and celery. Cook, stirring, for 5 minutse or until just soft. Add the mince and cook, breaking up with a wooden spoon, for 6-8 mintues or until browned. Add the gravy granules and stir to combine, then add the stock and cook for 3 minutes or until the sauce thickens.
Meanwhile, cook the peas according to directions and drain. Using a potato masher, mash the peas and cream together until roughly mashed.
Cut a cross into the top of each potato, and squeeze the base gently to pop open. Divide the mince mixture between each, and top with pea mash and serve drizzled with extra gravy.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 301 (47%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 96.6mg||30 %|
|Sodium 516.4mg||18 %|
|Potassium 1547.1mg||41 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 44.4g|
|Protein 31g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 636
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