Shepherd'S Pie Potatoes - cooking recipe

Ingredients

4 (240 g) potatoes
1 teaspoon olive oil
1 brown onion, finely chopped
50 g button mushrooms, chopped (about 10)
250 g extra lean beef, minced
1/2 cup grated carrot (60gm)
400 g canned diced tomatoes
1/4 cup low-fat milk (65ml)
1/4 cup finely grated parmesan cheese (20gm)
flaked sea salt
salt & pepper

Preparation

preheat the oven to 200c.
Prick each potato 6 times with a skewer.
Spray with oil and sprinkle with sea salt flakes.
Bake for 1 hr or until tender.
Cool.
Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
Transfer flesh to a bowl and set aside.
Spray inside of shells with oil.
Bake for 15mins or until crisp and golden.
Meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
Add oil and mushrooms.
Cook, stirring, for 5 minutes or until softened.
Add mince and carrot.
Cook for a further 4 minutes
Stir in tomatoes and bring to the boil.
Reduce heat to medium-low.
Cook for 2 minutes or until sauce has thickened.
Season with salt & pepper.
Add milk to reserve potato flesh and mash.
Spoon mixture into potato shells.
Top with mash mixture and sprinkle with Parmesan.
Spray with olive oil spray.
Bake for 15 minutes or until cheese is golden.
Serve.