COTTAGE PIE STUFFED SPUDS

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COTTAGE PIE STUFFED SPUDS

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

  1. bake the potatoes at 200 for a hour
  2. fry the onion in the oil for 4 minutes and then add the marmite and stir continuously
  3. add the lentils and stir to coat
  4. add the water, carrots and celery and dry herbs and bring to the boil
  5. add the tomatoes, cover and cook for 30-40 minutes until the lentils are tender and the juice has reduced down
  6. 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
  7. turn off the heat on the mix and add the peas
  8. fill the potato skins up to 3/4 and top with the mashed potato
  9. 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.

By |2017-04-06T10:58:22+00:00April 6th, 2017|Dinner, Lunches, Recipies, Savoury|0 Comments

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