Veggie cottage pie stuffed jackets

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. Rub the potatoes with oil and season, then put on a baking tray and bake for 1 hour or until tender. Meanwhile, soak the dried mushrooms in a heatproof bowl of freshly boiled water and set aside.
2. Heat a splash of oil in a large, deep frying pan over a medium-high heat. Fry the celery and carrot with a pinch of salt for 15 minutes to soften, then stir in the raw mushrooms. Turn up the heat to high and fry for 6-8 minutes, stirring. Turn the heat down to medium, add the garlic and cook for 1 minute, then stir in the tomato paste, sage and walnuts. Cook, stirring for 2-3 minutes.
3. Drain the mushrooms, reserving the liquid, then roughly chop. Add to the pan with the flour. Cook for a few minutes, then stir in the stock. Pour in the chopped tomatoes and mushroom soaking liquid (minus the last 1-2 tbsp that might be gritty), then bring to the boil. Simmer over
   a low-medium heat for 30 minutes.
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4. Stir in the lentils, tamari and a good grind of black pepper and simmer for a further 15 minutes until thick and reduced. Season to taste.
5. Once the potatoes are tender, cut off the top third of each (see tip) and use a spoon to scoop out the inside into a bowl. Fill each potato with the cottage pie filling. Mash the potato with a knob of butter, then dollop on top of each potato. Top with the cheese and bake for 15-20 minutes until melted and golden. Serve with buttered greens, if you like.