Welsh Beef Bolognese in Cheesy Jackets

Share this page

Friday 5th June 2015

Ingredients

  • 450g (1lb) lean Welsh beef mince
  • 2 cloves garlic, peeled and crushed
  • 1 onion, peeled, chopped into small pieces
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree or 2 tbsp tomato ketchup
  • 150ml (1/4pt) beef or vegetable stock
  • 1tsp mixed herbs
  • Sprinkle of black pepper
  • 4 large potatoes, about 250g each
  • 50g butter
  • Sprinkle of black pepper
  • 120g grated cheddar cheese

Method

  1. Preheat your oven to Gas Mark 6/200°C.
  2. Wash the potatoes and prick with a fork, place on a baking tray and cook in the oven until cooked - they should be soft inside with crispy skins (approx 60-80 minutes).
  3. Place the mince in a non-stick wok or saucepan and dry fry until browned for about 6 minutes.
  4. Add the onion and garlic and cook for a few minutes more.
  5. Add tomatoes, puree or ketchup, stock, herbs and pepper.
  6. Cook gently over a low heat for 15 minutes.
  7. When the potatoes are ready cool slightly, cut in half and using a spoon, scoop out the soft inside into a large bowl. You may need to hold the potato with an oven glove.
  8. Mash the potato, add the butter and black pepper. Put a spoonful of the bolognese mixture into each potato skin, mix the rest with the potato mixture and spoon back into the shell. Sprinkle the grated cheese on top of the potatoes.
  9. Pop them back into the oven for 10-15 minutes until they look crispy and golden.
  10. You could serve any left over sauce with cooked spaghetti as spaghetti bolognese or cool the mixture slightly to make mini pizzas or bolognese jacket potatoes

Recipe Information

Serves 4
Calories 496 kcals
Cooking Time

Nutrition Information

  • Calories 496 kcal
  • Energy 2079kj
  • Fat 23.9 g
  • Saturates 14.0g
  • Salt 1.25g
  • Iron 3.21mg
  • 5-a-day

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.