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Shepherd's Jacket Potatoes

Shepherd's Jacket Potatoes
Shepherd's Jacket Potatoes

Sometimes you need to mix up how you make a classic dish and create something new. One day we decided to combine two hearty dishes together (veggie Shepherd's Pie recipe and the good old Jacket Potato) to create this BOSH! classic dish. Don't forget to get a nice side of veggies as well!

One thing that's also great about this dish is you can freeze the filling to make more meals whenever you fancy, maybe you could make Shepherd's Spaghetti...

A fun and easy vegan dinner idea, and delicious, yet healthy comfort food!



  • 2 large baking potatoes
  • 2 tbsp olive oil, plus a little bit extra
  • 1 white onion
  • 1 celery stick
  • 1 medium carrot
  • 2 garlic cloves
  • 3 sprigs Rosemary (or dried)
  • 3 sprigs fresh thyme (or dried)
  • 2 tsp wholegrain mustard
  • 3 tbsp tomato purée
  • 1 tbsp soy sauce
  • 150g chestnut mushrooms
  • 120g cooked puy lentils (homemade or from a packet)
  • 250ml vegetable stock
  • 1½ tbsp dairy-free butter
  • Gravy (to serve)
  • salt and black pepper


  1. 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

    Put the onion, carrots, celery & garlic in a pan & soften in heated olive oil

    Add the mushrooms, lentils, herbs, soy sauce & tomato puree, stir & cook for 10 minutes

    Pour the gravy into the pan & simmer until the the liquid is quite thick, set to one side to rest

    Take your cool baked potatoes, carefully cut a hole in the top of them & scoop out most of the insides

    Mash the insides of the potatoes in a bowl with dairy free butter

    Fill the hollowed out potatoes with the filling, cover the top with the potato you scooped out & bake in the oven at 200℃ for 25 minutes

    Take out the oven, serve with gravy & garden peas