Beef and mushroom jacket potatoes
|4||medium potatoes — with skin|
|2||fresh chillies — 573|
|1||onion — large, finely chopped|
|2||garlic — cloves, finely chopped|
|250 g||button mushrooms — sliced|
|200 g||peas — fresh|
|240 g||minute steaks — cut into strips|
|3||fresh parsley — finely chopped|
Heat oven to 220°C.
Transfer the potatoes onto a baking sheet and brush with 1 Tbs. of the Olive Oil.
Season and place on the top shelf of the oven for 35-45 mins until the skin is crisp and the flesh is soft.
Heat the remaining 1 Tbs. Olive Oil in a large non-stick frying pan over a medium heat and fry the onion for 5 mins until soft.
Add the garlic and mushrooms and cook for a further 6-8 mins until soft and golden.
Add the beef strips and fry for 5-8 mins until browned.
Stir through the fresh green peas and the parsley and cook for 3-4 mins until the peas are hot and soft.
Remove the potatoes from the oven. Using a knife, slice a cross in each potato and squeeze the potato to split open slightly.
Spoon over the beef, pea and mushroom mixture and serve with steamed green beans and carrots.