BOSH Sheperd’s Potato

Updated at: Sun, 24 Mar 2024 11:41:35 GMT

Step 1

Preheat the oven to 200°C | Baking tray | Deep frying pan on a medium heat

Step 2

Put the potatoes on the baking tray and prick them with a fork | Drizzle with the 2 tablespoons of olive oil, season with salt and pepper, then rub them all over until completely covered | Put the tray in the hot oven and bake for 45-60 minutes, until soft

Step 3

Peel and finely chop the white onion | Trim the leaves and root from the celery, then finely chop Trim the carrot, peeling it if you like, and finely chop

Step 4

Add a little oil to the hot pan Add the chopped onions, celery and carrots and fry until they start to soften, about 5-10 minutes | Peel and crush the garlic into the pan Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), finely chop and add to the pan Season and cook for a further 2-3 minutes Add the mustard, tomato purée and soy sauce and stir Reduce the heat to a light simmer

Step 5

Chop the mushrooms very finely and add them to the pan Add the lentils, stir everything together and cook for 5-7 minutes | Pour in the stock and mix

Step 6

When they're done, take the potatoes out of the oven and let them cool down for a few minutes Use a sharp knife to cut a round lid off the top of each potato | Scoop out the fluffy middles, leaving at least a 1cm lining all round the insides, and transfer to a bowl Add the dairy-free butter, nutritional yeast and a pinch of salt and pepper to the bowl and mash

Step 7

Fill each potato to the brim with the mushroom mince and top with a large dollop of mashed potato Put the tray in the oven and bake for 10-15 minutes to get the topping nice and crispy Take the tray out of the oven | Sprinkle each potato with chilli flakes, the remaining chopped rosemary and some pepper before serving

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