Vegan Shepherd Pie Twice Baked Potatos

Ingredients

Here's how you make these delicious, warming Shepherd's Jacket Potatoes:

Ingredients:

Filling:

2 Onions (chopped)

4 Garlic cloves (chopped)

4 Carrots (chopped)

4 Celery sticks (chopped)

200g (2.5 cups) Mushrooms (minced)

300g (1.5 cups) green lentils (soaked)

2 tsp rosemary

2 tsp thyme

1 tbsp wholegrain mustard

2 tsp salt

4 tbsp soy sauce

1/2 pint gravy (we used Bisto)

4 tbsp tomato puree

6 baking potatoes

2 tbsp dairy free butter

Gravy

Garden Peas

Directions

1. Bake your potatoes until they're as soft as you like them, take them out the oven (or microwave) & put them to one side to cool
2. Put the onion, carrots, celery & garlic in a pan & soften in heated olive oil
3. Add the mushrooms, lentils, herbs, soy sauce & tomato puree, stir & cook for 10 minutes
4. Pour the gravy into the pan & simmer until the the liquid is quite thick, set to one side to rest
5. Take your cool baked potatoes, carefully cut a hole in the top of them & scoop out most of the insides
6. Mash the insides of the potatoes in a bowl with dairy free butter
7. Fill the hollowed out potatoes with the filling, cover the top with the potato you scooped out & bake in the oven at 200℃ (392℉) for 25 minutes
8. Take out the oven, serve with gravy & garden peas
BOSH!

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