Beefy English Jacket Potatoes Recipe
Prep Time:
5 minutes
Cook Time:
1 hour, 20 minutes
Servings:
4 Servings
Ingredients
  • 4 large russet potatoes
  • Salt, to taste
  • 1 pound ground beef
  • 1 large yellow onion, diced
  • 1 teaspoon dried rosemary
  • ¼ cup flour
  • 1 cup dark beer
  • 2 cups beef broth
  • 1 cup frozen peas and carrots, thawed
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons sour cream
Directions
  1. Preheat the oven to 400 F.
  2. Wash the potatoes and slice a cross around ½-inch deep into the tops of the potatoes.
  3. Rub the potatoes with salt and place them in the oven on a baking sheet. Bake for 1 hour and 20 minutes, or until softened throughout.
  4. After around an hour has passed, bring a large pan to medium heat and add the beef, cooking and breaking it apart for 4 minutes.
  5. Add the diced onion and rosemary to the pan and cook for another 5 minutes.
  6. Mix the flour into the pan and allow it to cook for 2 minutes, or until it begins to brown.
  7. Stir in the beer and broth, scraping up and fond from the bottom of the pan, and allow to cook for 5 minutes.
  8. Mix in the peas and carrots and cook for 5 minutes more.
  9. Remove from heat, stir in the Worcestershire sauce and sour cream, and add salt to taste.
  10. Remove the potatoes from the oven, split them down the middle, and ladle the beef and gravy into the center of the potatoes. Serve immediately.