Jacket Potato with Chilli Oil Shepherd’s Pie

The perfect, comforting loaded jacket potato recipe. Topped with vegan cheese and a gently spiced chilli oil ragu, this is the best way to level up your classic jacket potato.

1 hour cook

Mia Jacobs
Twisted: Unserious food tastes seriously good.

Ingredients

    For the baked potato
  • 2-3baking potatoes
  • a splasholive oil
  • a pinchsalt
    • For the Shepherd's Pie
  • 1small onion, diced
  • 1medium carrot, diced
  • 250g frozen/chilled vegan mince
  • 1 tbsp tomato puree
  • 2 cloves garlic, finely chopped
  • 1/2 tspdried thyme
  • 20ml vegan red wine
  • 1/2 tbsp plain flour
  • 1/2 tbspsoy sauce
  • 1dried bay leaf
  • 1 tsp maggi seasoning
  • 1/2 tsp cumin
  • 2 tsp crispy chilli oil
  • 50gfrozen peas
  • handfulfresh chives, finely sliced
  • to tastesalt and pepper
    • For the creamy mash filling
  • small handfulvegan cheese
  • 1 tbspvegan butter
  • a splashoat milk
  • to tastesalt and pepper

This is the dream mid week meal. Jacket potatoes are a classic but sometimes we want something a little special to level them up. This is spicy, warming and packed FULL of flavour. This makes plenty of sauce which you can spoon over the potato or even have with rice or pasta. It's a real winner.

Method

  • Preheat your oven to 200 degrees. Place the potatoes on a baking tray lined with foil, add a splash of oil and a pinch of salt and rub over the potatoes. Cook for 45-50mins depending on the size of the potatoes.
  • In a medium frying pan, heat 2 tbsp olive oil over a medium heat. Add in the onion and fry for a few minutes. Then add the carrot and vegan mince and fry for 3-4 minutes.
  • Once it’s all started to brown slightly, add the tomato paste, garlic and thyme and fry for a minute or so. Add the red wine, cook off for a minute then add the flour and stir to coat everything in the pan.
  • Add the soy sauce, bay leaf, maggi seasoning, cumin and chilli oil and stir everything together with 250ml water. Turn down the heat, cover and simmer for 5-10 mins. Season with salt and pepper then add the frozen peas.
  • Once the potatoes are cooked, cut open, remove the fluffy insides and mash with the vegan butter, cheese and oat milk. Season with salt and pepper than place back into the potato skins. Cover with more cheese, then grill until melted.
  • Spoon plenty of the ragu over the cooked jacket potatoes with extra chilli oil and some chives. Enjoy!!

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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