1 kg Baby potatoes 
1 Tbsp oil
200 g Beef mince
200 g Pork mince
1 Onion, chopped
1 Garlic clove, minced
1 Carrot, chopped
2 Tbsp Tomato paste
2 Tbsp Worcestershire sauce
30 ml BBQ sauce
30 ml Sweet chilli sauce
½ Tbsp Italian herbs
2 Tbsp Seven Colours Grill Seasoning
1 pinch each salt and pepper
½ cup Chicken stock
100 ml Milk
1 Tbsp Butter
½ cup grated Cheddar cheese
1 Egg yolk
1 handful Parsley, chopped


Preheat the oven to 200 °C.

Boil the potatoes in plenty of salted water until just soft. Leave to cool. Scoop out the insides, and set the potato shells and the potato flesh to one side. 
In a pan, heat the oil. Brown the beef and pork mince, then add the onion, garlic and carrot. Sauté until soft. 
Add the tomato paste, sauces, Italian herbs, 1½ Tbsp Seven Colours Grill Seasoning, and salt and pepper. Cook for 3 minutes.
Add the chicken stock. Cover and allow to simmer and reduce, about 20 minutes.
In a bowl, mash the potato insides with the milk, butter, cheese, egg yolk and ½ Tbsp Seven Colours Grill Seasoning. 
Scoop the cooked mince into the potato shells and top with the mashed-potato mixture. 
Bake the potatoes until the tops are golden-brown, about 20 minutes. 
Allow to cool slightly before garnishing with chopped parsley.