4 medium potatoes, peeled and cut into cubes
450g lean beef mince
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 carrot, peeled and roughly chopped into 4 cubes
1 x 400g can of chopped tomatoes
2 tablespoons fresh mixed herbs, e.g. parsley, thyme, sage
2 tablespoons tomato ketchup
A little beef stock
8 tablespoons milk, for mashing
Knob butter or margarine
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have you coming back for more! Perfect for when you'd like to serve something a little out of the ordinary.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.