Jacket potatoes sprinkled with cheese, topped with savoury mince and a dollop of sour cream. Lovely. It’s a meal I grew up with and now so are my kids. They love it. I have always played around with my savoury mince, never knowing what it is exactly that makes it good. I have used herbs, sauces and spices to intensify the flavour but recently discovered that all I needed were three simple sauces to make it super delicious.
For the perfectly cooked jacket potato, throw a medium sized potato into a 180C oven for about an hour (no foil, no pricking). When you take it out, poke a hole in the skin and let the steam escape, turning the insides all fluffy.
Savoury Mince Recipe
1 onion, diced
1 garlic clove, minced
500g beef mince
1/4 cup tomato sauce
3 tbs Worcestershire sauce
3 tbs dark soy, or light soy sauce
1 large carrot, diced
Frozen peas and corn
In a saucepan, saute onion and garlic.
Brown the mince, then add all the sauces.
Cover the mixture with water and simmer for as long as you can.
When the water has nearly all gone, thicken the meat up with a flour and water paste, while on the heat. Stir quickly to integrate and thicken.