Solo: Cottage Potato

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Solo: Cottage Potato

Baked potato wedges covered in a tasty mince sauce with grated, locally made mature cheddar.

Ingredients to serve 1

  • 1 x potato
  • ¼ x onion - peel and chop finely
  • 150g x steak mince
  • ½ tbsp x Worcestershire sauce
  • ½ tsp x beef stock granules
  • ¼ cup x boiling water (to make beef stock)
  • ½ tbsp x tomato paste
  • 15g x mature cheddar - grate coarsely
  • 1 tbsp x butter (from your pantry)
  • olive oil, salt & pepper (from your pantry)


Step 1

Preheat oven to 200°C.

Step 2

Cut the potatoes into long wedges (about 4 per potato) leaving the skins on. Place wedges on a baking tray and drizzle with olive oil. Season well. Place in hot oven for 20 minutes, turning wedges half way through, until done.

Step 3

Dissolve the beef stock granules in a jug of boiling water and set aside.

Step 4

Heat the butter in a large pan on medium heat. Sauté the onion for 3 or 4 minutes until translucent. Turn the heat up a little (medium to high) and add the mince. Break it up with a spoon and cook for about 5 minutes until the meat has browned. Stir in the beef stock, Worcestershire sauce, tomato paste and season with coarsely ground salt and black pepper to taste. Turn the heat down to medium-low and let the mince mixture simmer for about 15 minutes, stirring occasionally.

Step 5

To serve, divide the potato wedges between the plates and spoon helpings of mince mixture on top. Scatter with grated cheddar.