Stuffed Jacket Potatoes
This comforting dish is a delightful twist on a classic, combining the heartiness of a shepherd's pie filling with fluffy jacket potatoes. Earthy mushrooms and protein-rich lentils are simmered in a rich, herby sauce, then spooned into baked potato shells and topped with mashed potato. A perfect, easy-to-make vegan dinner, ideal for meal prepping as the filling freezes well. Serve with your favourite green vegetables for a wholesome and satisfying meal.
Price per Serving
Instructions
- 1
Preheat the oven to 200°C. Bake the potatoes (2) until soft. Remove and set aside to cool.
- 2
Finely chop the onion (1 white), carrot (1), stick (1 celery), cloves (2 garlic), fresh rosemary (3 sprig) and fresh thyme (3 sprig). Sauté the onion, carrot, celery, and garlic in olive oil (2 tbsp) in a frying pan until softened. Add the chestnut mushrooms (150 g), puy lentils (120 g), herbs, soy sauce (1 tbsp), and tomato puree (3 tbsp). Stir and cook for 10 minutes. Pour in the vegetable stock (250 ml) and simmer until the liquid is thick. Set the filling aside.
- 3
Carefully cut a hole in the top of the cooled baked potatoes and scoop out most of the insides. Mash the scooped potato in a bowl with plant butter (1.5 tbsp). Fill the hollowed potatoes with the lentil mushroom mixture. Cover the top with the mashed potato. Bake in the oven for 25 minutes. Serve hot with [gravy] and [garden peas], seasoned with [salt pepper].
Nutrition Facts
Per portion
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