SHEPHERD'S PIE POTATOES

Steps:

• preheat the oven to 200c.
• Prick each potato 6 times with a skewer.
• Spray with oil and sprinkle with sea salt flakes.
• Bake for 1 hr or until tender.
• Cool.
• Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
• Transfer flesh to a bowl and set aside.
• Spray inside of shells with oil.
• Bake for 15mins or until crisp and golden.
• Meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
• Add oil and mushrooms.
• Cook, stirring, for 5 minutes or until softened.
• Add mince and carrot.
• Cook for a further 4 minutes
• Stir in tomatoes and bring to the boil.
• Reduce heat to medium-low.
• Cook for 2 minutes or until sauce has thickened.
• Season with salt & pepper.
• Add milk to reserve potato flesh and mash.
• Spoon mixture into potato shells.
• Top with mash mixture and sprinkle with Parmesan.
• Spray with olive oil spray.
• Bake for 15 minutes or until cheese is golden.
• Serve.