Spiced Beef & Pork Jacket Potatoes
with Yoghurt & Mixed Salad
- Milk
These potatoes are dressed to impress, so let’s be swept off our feet with these golden jacket potatoes with a saucy and fragrant beef and pork mince mixture spooned on top. It’s sure to be a real stunner!
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
250 g
Beef & Pork Mince
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Tomato Paste
2 packet
Potato
1
Carrot
1 packet
Mixed Salad Leaves
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
1 drizzle
olive oil
½ cup
Water
¼ tsp
salt
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice potato in half. Place, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 40-45 minutes.
• While potato is baking, grate carrot.
• When potatoes have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook beef & pork mince and carrot, breaking up with a spoon, until just browned,3-4 minutes.
• Add mild North Indian spice blend and tomato
paste and cook until fragrant, 1 minute.
• Stir in the water and salt, until well combined
and slightly reduced, 1 minute. Season to taste.
TIP: For best results, drain the oil from the pan
before cooking the sauce
• While the mince is cooking, combine a drizzle
of white wine vinegar and olive oil in a
medium bowl.
• Add mixed salad leaves, season to taste with
salt and pepper and toss to combine.
• Divide potatoes and mixed salad between plates.
• Top potatoes with spiced beef and pork mince
and shredded Cheddar cheese.
• Serve with Greek-style yoghurt. Enjoy!
