This is our (slightly ridiculous) remix of two British classics: shepherd’s pie and jacket potato. We’ve turned them on their heads to create possibly the poshest jacket potato you will ever eat. The hearty, smoky, filling mince and fluffy potato goodness create a night-in dish to impress.
6 large baking potatoes
2 tbsp olive oil, plus a little bit extra
1 white onion
1 celery stick
1 medium carrot
2 garlic cloves
3 sprigs fresh rosemary, plus extra to serve
3 sprigs fresh thyme
2 tsp wholegrain mustard
3 tbsp tomato purée
1 tbsp soy sauce
150g chestnut mushrooms
120g cooked puy lentils (homemade or from a packet)
250ml vegetable stock
1½ tbsp dairy-free butter
2 tbsp nutritional yeast
1 tsp chilli flakes, to serve
salt and black pepper
Preheat the oven to 200C fan (220C/gas 7) | Baking tray | Deep frying pan on a medium heat
1. Put the potatoes on the baking tray and prick them with a fork. Drizzle with the 2 tablespoons of olive oil, season with salt and pepper, then rub them all over until completely covered. Put the tray in the hot oven and bake for 45-60 minutes, until soft.
2. Peel and finely chop the white onion. Trim the leaves and root from the celery, then finely chop. Trim the carrot, peeling it if you like, and finely chop.
3. Add a little oil to the hot pan. Add the chopped onions, celery and carrots and fry until they start to soften, about 5-10 minutes. Peel and crush the garlic into the pan. Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), finely chop and add to the pan. Season and cook for a further 2-3 minutes. Add the mustard, tomato purée and soy sauce, and stir. Reduce the heat to a light simmer.
4. Chop the mushrooms very finely and add them to the pan. Add the lentils, stir everything together and cook for 5-7 minutes. Pour in the stock and mix.
5. When they’re done, take the potatoes out of the oven and let them cool down for a few minutes. Use a sharp knife to cut a round lid off the top of each potato. Scoop out the fluffy middles, leaving at least a 1cm lining all round the insides, and transfer to a bowl. Add the dairy-free butter, nutritional yeast and a pinch of salt and pepper to the bowl and mash.
6. Fill each potato to the brim with the mushroom mince and top with a large dollop of mashed potato. Put the tray in the oven and bake for 10-15 minutes to get the topping nice and crispy. Take the tray out of the oven. Sprinkle each potato with chilli flakes, the remaining chopped rosemary and some pepper before serving.
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