Shepherd’s Pie-style Baked Jacket Potatoes - Serves 4
Instead of the chicken livers, you can use minced beef or lamb. You can marinate the chicken livers in the brandy for 6 hours in advance. Drain from the marinade before cooking.A tip from
An unusual way to serve jacket potatoes, this dish is actually very similar to shepherd’s pie. I use Maris Piper potatoes and, since it is not always possible to buy fresh chicken livers, frozen will do – once thawed they work just as well.
1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Prepare the jacket potatoes. Rub with half the olive oil and season. Place on a baking tray and bake in the preheated oven for 40–60 minutes, depending on size.
3. Remove the potatoes from the oven and scoop out about two thirds of the flesh. Reserve the jackets but use the potato flesh to make the 1/2 quantity of olive oil mash.
4. Trim the chicken livers if necessary and dice into 4mm pieces.
5. Pour a little of the oil into a pan, heat and gently cook the onion, garlic, bay leaf and thyme for 2–3 minutes. Season and add the sugar.
6. Raise the heat and when hot add the chicken livers. Cook for about 1 minute until sealed.
7. Add the tomato purée and cook for 1 minute.
8. Add the brandy, flambé it, and then add the cream (make sure it is not too runny).
9. Divide the mash between the jackets, then the livers, and finally top with the cheese. Return to the hot oven and bake until the cheese is golden brown.