Syn Free Shepherds Pie Jacket Potato
FEED FOUR FOR 73P EACH!!! I’ve broken down the costs below, but this is my new favourite way to eat jacket potatoes! I don’t know whether it’s the cheesy mash topping, or the crispy skin, or the fact that they’re just so adorable looking, but this take on a classic jacket potato is amazing!
This was dinner for four in my house, and I’ve really been trying to save money recently (I’m not good at saving…ask my boyfriend!) so I was looking for a cheap, delicious meal which everyone would enjoy! That’s exactly what I made here and I’m going to break the costs down for you here, so you can see just how cost effective this meal was (as I kind of surprised myself!).
All of the ingredients that I used were regular store cupboard ingredients, so I’ve worked out roughly how much of each you’ve used (e.g. 2tbsp tomato puree = roughly 5p)
- The mince was from Muscle Foods (from my exclusive deal) which meant that it was just 73p for the pack (this is what really makes the difference!)
- You can pick up a bag of cherry tomatoes for 90p of which I used the equivalent of 23p
- 1 stock cube equates to 15p
- 2tbsp tomato puree (own brand) works out at about 5p (from a 50p tube)
- 1 onion works out at about 15p (bought loose) in most places
- You can get four baking potatoes from Sainsbury’s for £1
- I used the Sainsbury’s Mature Grated Cheddar Cheese which is £1.75 for the whole 250g pouch of which I only used 120g which means I only used 84p of cheese
In total that means that this entire recipe (excluding the few sprays of Fry Light) works out at just 73p each! If that’s not a cost effective meal I don’t know what is!
Even when you account for some veg (frozen or fresh) to accompany your jacket potatoes, you’ve got a fantastic meal which certainly won’t break the bank!
For those of us on Slimming World, it’s very important to keep variety in our meals. If we don’t, we really risk getting board and falling off plan. Keeping a few simple, but interesting meals up your sleeve is a great way to make sure you don’t reach for the takeaway menu! This recipe, for example, is probably slightly more effort than just baking some jacket potatoes and chucking on some mince, but on the flip side of that it’s a damn sight more interesting! I could honestly have eaten all four of these (I didn’t because that would mean a) overeating and b) eating four HexA portions!) they were so good, and the cheesy mash on top just blew my mind and pulled the whole thing together! Give them a go next time you don’t just want to pull the same old things out of your hat.
It’s worth mentioning too, that in the below recipe I say to bake the potatoes in the oven originally until they’re soft. If you have a preferred way of doing this to speed things up go ahead! You will need to follow the rest of the recipe exactly though.
Serves 4
Delicious, syn free and just 73p per portion!
90Total Time
Save RecipeIngredients
- 4x Large Baking Potatoes
- 120g Grated Cheddar Cheese
- 400g Muscle Foods Lean Mince
- 1/4 Pack Cherry Tomatoes
- 2tbsp Tomato Puree
- 1x Onion
- 1x Beef Stock Cube
- Salt & Pepper (to taste)
Instructions
- Preheat your oven to 200 degrees.
- Pierce each potato with a skewer all over and wrap each in tin foil. Put them in the oven (loose or on a baking tray) and bake until soft. They don't have to be crispy though just soft all the way through.
- Meanwhile, chop your onion small and fry with Fry Light until soft.
- Add the mince and fry until browned. Add the cherry tomatoes.
- When the tomatoes have begun to break down, dissolve the beef stock in 150mls boiling water and add to the mince. Add the tomato puree.
- Simmer until the mince has thickened, season it and then set aside to use later.
- One the potatoes are soft in the middle, remove them from the oven and unwrap. Allow to cool slightly so that they don't burn you when you touch them.
- Cut each potato in half and scoop the insides out into a bowl, leaving about three quarters of a CM of potato all around.
- Put the skins back on a baking tray, spray with Fry Light and bake until they begin to go crispy.
- Add 100g of the cheese to the scooped potato, along with a splash of boiling water, and mash until smooth and creamy.
- Once crispy, fill each potato half with mince and then top with mash and a sprinkling of the left over cheese.
- Bake for 5 - 10 minutes or until the cheese begins to catch on the top.
Notes
Syn free on Slimming World using the cheese as your Healthy Extra A.
Nutrition
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