Easy Beef & Thyme Loaded Spuds
with Cheddar Cheese & Tomato Salad- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
Load these jacket potatoes up high with a delicious pairing of sticky beef and thyme mixture, that works in perfect matrimony with a bright and light salad. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
potato
1
tomato
1 packet
thyme
1 packet
beef mince
1 packet
tomato paste
1 sachet
Nan's special seasoning
1 packet
Sweet & Savoury Glaze
(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
1 sachet
chicken-style stock powder
1 packet
mixed salad leaves
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
⅓ cup
water
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. Place potatoes on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, thinly slice tomato into wedges. • Pick thyme leaves.
• When potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
TIP: Drain excess oil from the pan at the end of this step for best results!
• Add tomato paste, Nan's special seasoning and thyme and cook, until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder and the water and simmer, until slightly reduced, 1 minute. Season to taste.
• While beef is cooking, in a medium bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season.
• Divide jacket potatoes and tomato salad between plates. • Top potato with beef and Cheddar cheese. Enjoy!
