When I saw a recipe on Bosh for cottage pie stuffed jacket potatoes I couldn’t believe it. So simple and yet so unexplored. I was so excited at the prospect of two of my ultimate favourite things in one dish. I have adapted the recipe slightly and used my favourite cottage pie filling which is full of marmite and chunky veg. The supds make a great lunch with a salad on the side or as a main meal with roasted veg and gravy. Thank you Bosh, you really have made me happy!
maris piper potatoes (4)
vegan butter
handful of fresh parsley
2 white onions
2tbsp rapeseed oil
2tbsp marmite
100g puy lentils
400ml water
1 large carrot
2 sticks celery
half can chopped tomatos
1/2 tsp dried oregano
1 tsp dried parsley
handful of frozen peas
- bake the potatoes at 200 for a hour
- fry the onion in the oil for 4 minutes and then add the marmite and stir continuously
- add the lentils and stir to coat
- add the water, carrots and celery and dry herbs and bring to the boil
- add the tomatoes, cover and cook for 30-40 minutes until the lentils are tender and the juice has reduced down
- once the potatoes are ready let them cool slightly and scoop out the centres, mash and add the chopped fresh parsley, butter and salt and pepper
- turn off the heat on the mix and add the peas
- fill the potato skins up to 3/4 and top with the mashed potato
- bake in the oven at 200 for 20 minutes
The best thing about this recipe is that you get a lots of leftovers. I usually freeze the mix and make my Croquettes with the left over potato.
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