Vegan Shepherd's Jacket Potatoes Bosh TV

Shepherd's Jacket Potatoes

  • Super simple
  • 1:00 h
  • 16 ingredients

Sometimes you need to mix up how you make a classic dish and create something new. One day we decided to combine two hearty dishes together (veggie Shepherd's Pie recipe and the good old Jacket Potato) to create this BOSH! classic dish. Don't forget to get a nice side of veggies as well! One thing that's also great about this dish is you can freeze the filling to make more meals whenever you fancy, maybe you could make Shepherd's Spaghetti... A fun and easy vegan dinner idea, and delicious, yet healthy comfort food!

Serves: 2

Ingredients

For the recipe

  • 2 tbsp olive oil - plus a little extra
  • 2 tsp wholegrain mustard
  • 3 tbsp tomato purée
  • 1 tbsp soy sauce
  • 1 ½ tbsp plant-based butter
  • gravy
  • garden peas
  • Salt & pepper to taste
  • 250ml vegetable stock
  • 120g pre-cooked puy lentils
  • 150g chestnut mushrooms
  • 3 sprigs of fresh rosemary
  • 2 garlic cloves
  • 1 carrot
  • 1 celery stick
  • 1 white onion
  • 2 large baking potato

Before you start

Preheat the oven to 200°C l Frying pan l Baking tray

Step 1

Bake your potatoes

  • Until they're as soft as you like them
  • Then take them out the oven (or microwave) and put them to one side to cool

Ingredients

  • 2 large baking potato

Step 2

Make the filling

  • Finely chop the vegetables, herbs and garlic
  • Put the onion, carrots, celery & garlic in a pan & soften in heated olive oil
  • Add the mushrooms, lentils, herbs, soy sauce & tomato puree, stir & cook for 10 minutes
  • Pour the gravy into the pan & simmer until the the liquid is quite thick, set to one side to rest

Ingredients

  • 2 tbsp olive oil - plus a little extra
  • 2 tsp wholegrain mustard
  • 3 tbsp tomato purée
  • 1 tbsp soy sauce
  • gravy
  • Salt & pepper to taste
  • 250ml vegetable stock
  • 120g pre-cooked puy lentils
  • 150g chestnut mushrooms
  • 3 sprigs of fresh rosemary
  • 2 garlic cloves
  • 1 carrot
  • 1 celery stick
  • 1 white onion
  • 3 fresh thyme

Step 3

Arrange the potatoes

  • Take your cool baked potatoes, carefully cut a hole in the top of them & scoop out most of the insides
  • Mash the insides of the potatoes in a bowl with plant-based butter
  • Fill the hollowed out potatoes with the filling, cover the top with the potato you scooped out & bake in the oven for 25 minutes
  • Take out the oven, serve with gravy & garden peas

Ingredients

  • 1 ½ tbsp plant-based butter
  • garden peas