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'Roast lamb' and pea mash jacket potatoes
'Roast lamb' and pea mash jacket potatoes
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Elevate the classic roast dinner with a creative potato dish.
Ingredients:
  • 6 large Sebago potatoes, scrubbed
  • 1 small brown onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 500g lamb mince
  • 20.00 ml roast meat gravy powder
  • 84.15 gm beef stock
  • 42.00 gm mint sauce
  • 500.00 ml frozen peas
  • 40.40 gm thickened cream
  • Roast meat gravy, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Line a baking tray with parchment paper. Pat the potatoes dry with paper towel and pierce all over with a fork. Place the potatoes on the tray, drizzle with half of the oil, and season with salt and pepper.
  • Roast until golden and tender, about 1 hour and 15 minutes. Let the potatoes stand for 5 to 10 minutes, until they are cool enough to handle.
  • Heat the rest of the oil in a frying pan over medium-high. Sauté onion, carrot, and celery for 5-6 minutes until they start to soften. Add the mince and cook for 6-8 minutes until browned, breaking it up with a wooden spoon. Mix in the gravy powder, then pour in the stock and mint sauce. Cook and stir for 3 minutes until the sauce thickens. Cover to keep warm.
  • Prepare peas according to the instructions on the packet. Drain them. Combine peas and cream, then use a potato masher to crush them until slightly chunky. Season with salt and pepper to taste.
  • With a small knife, make a cross-shaped incision on the top of each potato. Gently press the base of each potato to reveal the top. Plate the potatoes and fill each with the mince mixture. Top with a spoonful of pea mash and finish with a drizzle of gravy before serving.

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