Veggie cottage pie stuffed jackets
- November 2018
- Makes enough for 6 large, or 8 smaller jackets
- Hands-on time 45 min, Oven time 1 hour 20 min
These comforting cottage pie jackets are stuffed with a rich veggie ragù, topped with mash and cheese and baked until golden and crispy. It’s fantastically filling vegetarian fare. Serve with seasonal greens to complete the meal.
- Vegetarian recipes
- 19g (6.2g saturated)
- 64g (9.1g sugars)
- 6-8 baking potatoes
- Olive oil for rubbing and frying
- 125g pack dried wild mushrooms
- 2 celery sticks, chopped
- 1 carrot, chopped
- 250g each mixed exotic mushrooms and chestnut mushrooms, chopped
- 3 garlic cloves, crushed
- 3 tbsp sun-dried tomato paste
- 1 tsp dried sage
- 50g walnuts, chopped
- 1½ tbsp plain flour
- 400ml vegetable stock
- 400g tin chopped tomatoes
- 400g tin lentils, rinsed and drained
- 2 tbsp tamari
- Knob of butter
- 100g cheddar, grated
- Buttered greens to serve (optional)
- Heat the oven to 200°C/180°C fan/ gas 6. Rub the potatoes with oil and season, then put on a baking tray and bake for 1 hour or until tender. Meanwhile, soak the dried mushrooms in a heatproof bowl of freshly boiled water and set aside.
- Heat a splash of oil in a large, deep frying pan over a medium-high heat. Fry the celery and carrot with a pinch of salt for 15 minutes to soften, then stir in the raw mushrooms. Turn up the heat to high and fry for 6-8 minutes, stirring. Turn the heat down to medium, add the garlic and cook for 1 minute, then stir in the tomato paste, sage and walnuts. Cook, stirring for 2-3 minutes.
- Drain the mushrooms, reserving the liquid, then roughly chop. Add to the pan with the flour. Cook for a few minutes, then stir in the stock. Pour in the chopped tomatoes and mushroom soaking liquid (minus the last 1-2 tbsp that might be gritty), then bring to the boil. Simmer over
a low-medium heat for 30 minutes.
- Stir in the lentils, tamari and a good grind of black pepper and simmer for a further 15 minutes until thick and reduced. Season to taste.
- Once the potatoes are tender, cut off the top third of each (see tip) and use a spoon to scoop out the inside into a bowl. Fill each potato with the cottage pie filling. Mash the potato with a knob of butter, then dollop on top of each potato. Top with the cheese and bake for 15-20 minutes until melted and golden. Serve with buttered greens, if you like.
Don’t waste the potato tops. Add them to the tray for extra crispy potato skins.
Make the filling up to 2 days ahead. Cool, cover and chill. Reheat until piping hot to complete the recipe.
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