I was just going to saute some mushrooms to have with my baked potato today, but then I thought surely I can make it a little more interesting!
So I made a shepherdless pie filling with lentils and mushrooms, which I used to stuff baked potato skins, piling the cooked potato on top before grilling until golden.
Delicious, and much more fun!
1 large potato
1 tsp oil
a pinch of salt
1 tsp wholegrain mustard
for the filling
8 mushrooms, finely chopped
20 g lentils, rinsed
1 small onion, finely chopped
1/2 a carrot, grated
a pinch of dried thyme or a sprig of fresh thyme
a pinch of dried rosemary
1 tbsp nutritional yeast
100 ml water
salt and pepper
1 tsp oil
Preheat the oven to 180 degrees c
Prick the potato with a fork and bake for 1 to 1 and a half hours, until the skin is crisp and the inside cooked through.
Heat 1 tsp oil in a saucepan and saute the onion for 5 minutes. Add the mushrooms and carrots and cook for a further 5 minutes, until the mushrooms are releasing liquid.
Stir through the herbs, nutritional yeast, water and lentils. Bring to a simmer and cook for 10 minutes, stirring often, until the lentils are soft and the mixture is thick. Season with salt and pepper.
Turn the grill on to medium.
Cut the potato in half lengthwise, and scoop out the flesh into a bowl. Leave a little potato around the edge of the skins so that it doesn’t collapse when the filling goes in. Roughly mash the potato with salt and the wholegrain mustard.
Spoon the lentil and mushroom mixture into the potato skins, and then pile the mustard mash on top. Drizzle with the remaining tsp of oil. Cook under the grill for a few minutes, until golden brown.