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Beef Keema Loaded Jacket Potato
Beef Keema Loaded Jacket Potato

Beef Keema Loaded Jacket Potato

with Baby Leaf Salad and Yoghurt

Recipe Development Team
Recipe Development TeamPublished on April 22, 2025
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Jacket potatoes aren't just for baked beans and cheese. Our Beef Keema Loaded Jacket Potato is an Indian inspired twist on the humble jacket potato ('keema' is Hindi for minced meat) for a comforting weeknight dinner. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
High Protein
•Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

2 unit(s)

Garlic Clove**

240 grams

British Beef Mince

1 sachet(s)

Curry Powder Mix

30 grams

Tomato Puree

10 grams

Beef Stock Paste

120 grams

Peas

20 grams

Baby Leaf Mix

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

½ tbsp

Honey

125 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2472 kJ
Energy (kcal)591 kcal
Fat16.6 g
of which saturates7.3 g
Carbohydrate77.1 g
of which sugars14.7 g
Dietary Fibre11.6 g
Protein38.6 g
Salt1.7 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Medium Bowl
•Large Frying Pan

Cooking Instructions and Tips

Bake the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a large baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.

Prep Time
2

Meanwhile, peel and grate the garlic (or use a garlic press).

In a medium bowl, combine a drizzle of olive oil, salt and pepper. Set the dressing aside for now.

Get Frying
3

When the potatoes have 15 mins remaining, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.

Once browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the Flavour
4

Stir the garlic, curry powder mix and tomato puree into the beef. Fry until fragrant, 1 min.

Mix in the beef stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Peas Please
5

Stir in the peas and a knob of butter (if you have any). Cook until the peas are piping hot, 1 min.

Season with salt and pepper. Add a splash of water if it's a little too thick.

Toss the baby leaves through the dressing.

Serve Up
6

Share the jacket potatoes between your plates and spoon over the keema sauce.

Drizzle over the yoghurt to finish.

Serve the salad alongside.

Meal right image

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