2 tablespoons olive oil
1 onion, diced
1 stick celery, finely diced
1 carrot, finely diced
1 parsnip, finely diced
150g mushrooms, finely sliced
2 tablespoons tomato paste
125ml red wine
150g canned lentils, drained
1 teaspoon vegetable stock powder
4 large jacket potatoes, cooked whole
2 tablespoons butter
Salt and pepper
Heat a large frypan over a medium to high heat and add oil, onion, celery, carrot and parsnip. Cook for 5 minutes. Add mushrooms, cook for another 2 minutes.
Add tomato paste, red wine, lentils, stock and water. Stir and cook for 5 minutes.
Cut tops off the top of each potato. Using a spoon, remove potato flesh from inside potatoes and place in a bowl. Add butter, salt and pepper and mash with a potato masher.
Place potato shells onto a baking tray, lined with baking paper. Spoon vegetable mixture into potato shells. Top with mashed potato.
Bake in a 190-degree oven for 10-15 minutes until tops of potatoes are golden brown. Serve immediately.