You can use whatever vegetables you like in this recipe – try out new ones each time you make it! The more types of vegetables we can eat, the better. Each one has unique benefits which is why it’s good to keep mixing up our veggies!
Ingredients
4 medium-large baking potatoes
200g mince or lentils
200g cauliflower
100g mushrooms
2 carrots
1 onion
1 stalk of celery
200g passata
100ml stock or water
3 tbsp tomato puree
100g cheese (or dairy free)
1 tbsp olive oil
1 tsp mixed dried herbs
Butter or olive oil
Salt and pepper to taste
Equipment
Chopping board and knife
Large saucepan
Baking tray
Grater
Masher
Measuring scales
Allergens
Dairy (optional)
celery
Directions
Pre-heat the oven to 220c / 240c non-fan assisted / gas mark 7
Scrub the potatoes and pop them in the oven for 1 hour, turning them half way through
To test, take out a potato with a tea towel and squeeze gently - it is cooked when it feels soft. Keep the oven on
When they are cool enough to handle, cut them in half and spoon out the soft flesh from the skin into a bowl. Add a knob of butter or glug of olive oil and mash till smooth
While the jackets cook, prepare your ingredients for the filling - chop all the remaining vegetables into small pieces
First fry the onion with the mixed herbs for a few minutes
Add the mince if using and cook until browned, then add all of the remaining ingredients and simmer for 15 mins until it thickens
Fill each potato half with your sauce, top with mash and sprinkle with grated cheese
Pop back in the oven for 10 mins until the cheese looks melted and golden
