Jacket Potato Shepherd's Pie
A national favourite reimagined into something more beautiful
- 4x Jacket Potatoes
- Olive oil, salt, pepper
- 1 tablespoon Olive oil
- 2 Garlic cloves, crushed
- 1 Yellow onion, finely chopped
- 1 Celery stick, finely chopped
- 2 Carrots, finely chopped
- 400 grams Chestnut mushrooms, halved and sliced
- 1 teaspoon Salt
- 1 teaspoon Dried thyme
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Tomato puree
- 1 tablespoon Plain flour
- 150 grams Puy lentils
- Up to 400 milliliters Vegetable stock
- 125 milliliters Red wine
- Mash potato:
- Butter & milk to taste (optional)
- Using a fork, prick potatoes and place into a bowl.
- Coat potatoes with oil and salt and place onto a baking tray. Bake potatoes in the oven at 220°C for an hour or until potatoes are soft inside.
- Meanwhile: Heat oil in a large pan over a medium heat. Add onions and garlic and cook until the onions start to soften (3-4 minutes)
- Stir in the carrots and celery and cook for a further 5 minutes until softened.
- Add in the chopped mushrooms, dried thyme, salt and paprika and cook gently until most of the juices have been released from the mushrooms. (5 minutes)
- Spoon in the tomato puree and flour and stir until the vegetables are coated. Cook until the flour coats the bottom of the pan.
- Pour over the puy lentils and stir in red wine and 2/3rds or the vegetable stock.
- Cover pan with lid and let simmer for 30 minutes or until the lentils are tender, stirring occasionally. Add more vegetable stock when needed
- When potatoes are cool enough to handle, using a serrated knife cut a lid out the top of the potato. Scoop out the potato and place into a bowl.
- Add milk and butter to potato and mash together with a fork until smooth. Spoon into a piping bag with a star tip (optional)
- Spoon sheppard pie filling into the potato skins making sure to pack it down. Pipe over the mash potato and place into the oven for 15-20 minutes.
- Sprinkle over cheese and cook until melted (optional)