Veggie Shepherds' Pie Jacket Potatoes

• Vegan
• Gluten free

• Produce

  • 4 Baking potatoes, very large
  • 1 Carrot
  • 1 stick Celery
  • 150 g Mushrooms
  • 1 Onion
  • 1 Parsnip
  • 150 g Puy lentils

• Canned Goods

  • 2 tbsp Tomato puree
  • 1 tsp Vegetable stock, Powder

• Condiments

  • 2 tbsp Margarine, dairy free

• Oils & Vinegars

  • 2 tbsp Olive or rapeseed oil

• Beer, Wine & Liquor

  • 125 ml Red wine

• Liquids

  • 350 ml Water

Found on thevegspace.co.uk

Ingredients

• 4 very large baking potatoes
• 2 tbsp olive or rapeseed oil
• 1 onion, peeled and finely chopped
• 1 stick celery, finely chopped
• 1 carrot, peeled and diced
• 1 parsnip, peeled and diced
• 150g mushrooms, sliced
• 150g puy lentils, rinsed
• 2 tbsp tomato purée
• 125ml red wine
• 1tsp vegetable stock powder
• 350ml water
• 2 tbsp dairy-free margarine

Directions

• Preheat your oven to 190°C / 375°F / Gas Mark 5. Prick the potatoes a couple of times, spray with a little cooking spray or rub with oil, sprinkle with salt, then bake for 1 hour or until a knife passes easily into the centre. When cooked, remove from the oven and set aside to cool.
• Meanwhile, heat the oil in a large lidded frying pan or casserole dish, and fry the onion and celery for 3-4 minutes until soft. Add the carrot and parsnip and fry for a further 3-4 minutes, and then the mushrooms. Continue to cook gently for 5 minutes until the mushrooms have released most of their liquid.
• Add the puy lentils, tomato purée, wine, stock powder and water to the pan, then cover and simmer for 30 minutes or until the lentils are tender.
• When the potatoes are cool enough to handle, slice off the top of each (about two thirds of the way up the potato). Carefully scoop out the flesh with a spoon, leaving just enough around the skin to keep the shape of the potato. Place the flesh into a large bowl, add the margarine and mash thoroughly until no lumps remain. Season with salt and pepper to taste.
• Divide the pie filing between the four potatoes, and use a piping bag with a large nozzle to add the mashed potato topping to the pies. (If you a short of time, just dollop it on and spread with a knife instead!).
• Return the potatoes to the oven for 10-15 minutes until heated through, and the potato topping is turning golden brown.