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Shepherd’s Pie-style Baked Jacket Potatoes - Serves 4

Shepherd’s Pie-style Baked Jacket Potatoes

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.

Jean-Christophe Novelli 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.


  • 2 large jacket potatoes (300g each)
  • 20ml olive oil
  • salt and freshly ground black pepper
  • 1/2 quantity olive oil mash (see page 195)
  • 200g chicken livers, thawed if frozen
  • 1/2 onion, peeled and diced
  • 1 garlic clove, peeled and crushed
  • 1 bay leaf
  • 3 sprigs fresh thyme, stalks removed
  • pinch caster sugar
  • 1/2 teaspoon tomato purée
  • 10ml brandy
  • 50ml double cream
  • 8 slices Cheddar cheese

Preparation time: 20-25 minutes

Cooking time: 1 hour 20 minutes - 1 hour 40 minutes