light meals

Ingredients

	4 large portion potato(es)
	250 g extra-lean beef mince
	1 small onion(s), finely chopped
	1 clove garlic, crushed
	100 g mushrooms, finely chopped
	100 ml fresh stock, beef or vegetable
	1 tablespoon tomato puree
	50 g feta cheese, crumbled
	1 bunch watercress, to serve
	1/2 small onion(s), red, to serve
	1 portion cherry tomatoes, to serve

Instructions

• Preheat oven to Gas Mark 6/200°C/400°F. Bake the potatoes for 1 hour, or until tender.
  
  
• Meanwhile, make the mince filling. Heat a large saucepan and add the mince a handful at a time, so that it sears and browns. Add the onion and garlic, cook for 1 minute, then add the mushrooms, stock and tomato puree, stirring well. Heat and simmer, partially covered, for 20-25 minutes.
  
  
• To serve, split the baked potatoes and share the filling between them. Top with watercress, sliced red onion and cherry tomatoes, then sprinkle the feta cheese over the top.