Beef and mushroom jacket potatoes

4 servings Prep: 10 mins, Cooking: 50 mins
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By Food24 April 16 2018
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Ingredients (8)

4 medium potatoes — with skin
2 fresh chillies — 573
1 onion — large, finely chopped
2 garlic — cloves, finely chopped
250 g button mushrooms — sliced
200 g peas — fresh
240 g minute steaks — cut into strips
3 fresh parsley — finely chopped
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Method:

Heat oven to 220°C.

Transfer the potatoes onto a baking sheet and brush with 1 Tbs. of the Olive Oil.

Season and place on the top shelf of the oven for 35-45 mins until the skin is crisp and the flesh is soft.

Heat the remaining 1 Tbs. Olive Oil in a large non-stick frying pan over a medium heat and fry the onion for 5 mins until soft.

Add the garlic and mushrooms and cook for a further 6-8 mins until soft and golden.

Add the beef strips and fry for 5-8 mins until browned.

Stir through the fresh green peas and the parsley and cook for 3-4 mins until the peas are hot and soft.

Remove the potatoes from the oven. Using a knife, slice a cross in each potato and squeeze the potato to split open slightly.

Spoon over the beef, pea and mushroom mixture and serve with steamed green beans and carrots.


ALSO TRY: 

How to make the ultimate crispy roast potatoes for Sunday lunch

How to make the very best crispy, golden and fluffy roast potatoes. by: Sam Linsell | 03 Aug 2017 I was taught how to roast potatoes perfectly when I worked in a pub kitchen in London many moons ago. We used to make crispy golden roast potatoes to serve with drinks at the bar.



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