Jacket Potatoes, beef & mushrooms

Serving: 4

Ingredients

  • 4 Medium Potatoes (360g) (with skin)

  • 2 tbsp Olive Oil

  • 1 Large Onion, finely chopped

  • 2 Garlic Cloves, finely chopped

  • 250 g Button Mushrooms (1 Punnet), sliced

  • 200 g Peas

  • 3 Minute Steaks (240g), cut into strips

  • 3 tbsp Fresh Parsley, finely chopped

Directions

  1. 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 minutes until the skin is crisp and the flesh is soft.

  2. Heat the remaining 1 Tbs. Olive Oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and mushrooms and cook for a further 6-8 minutes until soft and golden.

  3. Add the beef strips and fry for 5-8 minutes until browned. Stir through the fresh green peas and the parsley and cook for 3-4 minutes until the peas are hot and soft.

  4. 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.