Chilli Bean Jacket Pies

Servings: Serves: 4

Nutritional Information:

Per serving (567g) Calories 449, Fat 12g, Saturates 1.8g, Sugars 12g, Salt 1.5g




Preheat oven to 180°C/350°F/Gas 4. Dry the washed potatoes thoroughly. Drizzle over one tablespoon of the olive oil and rub the potatoes with your hands to coat them. Sprinkle each one with sea salt flakes and bake in the oven for 1 hour.


While the potatoes are baking, heat the remaining tablespoon of olive oil in a pan and add the onion and carrot, along with a pinch of salt. Fry for a few minutes, until beginning to soften, before adding the garlic and spices, and frying for a further 2 minutes.


Add the tomatoes, beans, sugar, thyme and courgette to the pan with 200ml water and stir well to combine. Bring to a simmer and allow to cook, uncovered, for around 20 minutes. The carrots should be just cooked and the sauce should have thickened and reduced.


When the potatoes have baked, remove from the oven and set aside to cool slightly. Turn the oven up to 200°C/400°F/Gas 6.


Cut the tops off the potatoes and carefully scoop the centres out, leaving a sturdy shell to hold the filling. Place the insides in a bowl, add the mustard and dairy-free butter and mash together. Season to taste with salt and pepper and add a splash of dairy-free milk if the mash is too thick.


Fill the potato shells with the bean mixture and arrange them in a baking dish. Pipe or spoon over the mashed potato and transfer to the oven to crisp up for 20 minutes. Serve hot, with steamed greens on the side.


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