Greek Inspired Lamb Ragu Jacket Potato

Name: Greek Inspired Lamb Ragu Jacket Potato with Tomato and Pea Shoot Salad
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 450 grams Potatoes; 2 unit(s) Garlic Clove**; 1 unit(s) Medium Tomato; 200 grams Lamb Mince; 1 sachet(s) Ground Cinnamon; 1 carton(s) Tomato Passata; 10 grams Chicken Stock Paste; 50 grams Greek Style Salad Cheese; 12 milliliter(s) Red Wine Vinegar; 40 grams Pea Shoots; 100 milliliter(s) Water for the Ragu; 1 tbsp Olive Oil for the Dressing

with Tomato and Pea Shoot Salad

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Jacket potatoes aren't just for baked beans and cheese. Our Greek Inspired Lamb Ragu Jacket Potato uses cinnamon to give some Greek flavour to the lamb topping for a hearty twist on the humble jacket potato for a comforting weeknight dinner. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

High Protein

Allergens:

Milk

•Sulphites

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Medium Tomato

200 grams

Lamb Mince

1 sachet(s)

Ground Cinnamon

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

50 grams

Greek Style Salad Cheese

(Contains: Milk)

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Pea Shoots

Not included in your delivery

100 milliliter(s)

Water for the Ragu

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2266 kJ

Energy (kcal)542 kcal

Fat23.7 g

of which saturates10.6 g

Carbohydrate55.1 g

of which sugars8.4 g

Dietary Fibre7.1 g

Protein30.5 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Pan

•Medium Bowl

•Plate

Instructions

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

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.

Rub the oil over the potatoes, then lay them cut-side down on the baking tray. Roast 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.

While the potatoes cook, peel and grate the garlic (or use a garlic press).

Chop the tomatoes into 1cm pieces.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Stir the garlic and cinnamon into the lamb mince and cook for 1 min.

Pour in the passata, chicken stock paste and water for the ragu (see pantry for amount) and stir together until combined.

Bring to the boil, then lower the heat and simmer until thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, crumble the Greek style salad cheese.

Put the tomato, red wine vinegar and olive oil for the dressing (see pantry for amount) into a medium bowl. Season with salt and pepper, mix together, then set aside.

Just before serving, add the pea shoots to the bowl of dressing and toss to coat.