Baked Potato with Lamb Gravy

• olive oil↗2 ст. л. tbsp
• onion, finely chopped↗1
• garlic clove, minced↗1
• carrot, finely chopped↗1
• celery stalk↗1
• lamb mince450 г g
• sun‑dried tomato purée↗2 ст. л. tbsp
• Worcestershire sauce↗1 ст. л. tbsp
• beef stock↗300 мл ml
• cornstarch2 ч. л. tsp
• baked potatoes4
• cheddar↗80 г g

  grated (optional)

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet and sauté the onion, garlic, carrot and celery stalk for 6–8 minutes until the vegetables are soft.

2. 2

   Add the lamb mince, cook for 3–4 minutes until browned, then stir in the sun‑dried tomato purée and Worcestershire sauce.

3. 3

   Pour in the beef stock, cover and simmer for 35–40 minutes until the meat is very tender. Season to taste.

4. 4

   Mix the corn starch with 2 teaspoons of cold water to make a slurry, then add it to the sauce and cook for another 1 minute until the sauce thickens.

5. 5

   Spoon the finished gravy over the baked potatoes, sprinkle with grated cheddar and serve immediately.