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Vegan shepherds pie twice baked potatoes combines two great comfort foods for a make ahead lunch or hearty dinner when paired with extra veggies or crisp salad! #ovenbakedpotatoes #potatorecipes #twicebakedpotatoes #veganshepherdspie

Vegan Shepherd's Pie Stuffed Baked Potatoes

Prep: 30 mins | Cook: 70 mins | Total: 100 mins | Quantity: 4

Ingredients

Baked Potatoes:

  • 4 large baking potatoes
  • drizzle of oil
  • salt and pepper
  • 1 heaped teaspoon wholegrain mustard
  • 1 teaspoon dried parsley
  • 1/2 cup (30g) vegan cheese – grated weight

Shepherd’s Pie Filling:

  • 1 onion – peeled and finely diced
  • 1 carrot – peeled or scrubbed and diced small
  • 1 stick celery – finely diced
  • 4-5 cloves garlic – peeled and crushed
  • 1 cup (175g) dry red lentils
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 heaped teaspoon smoked paprika
  • 1/2 cup (125ml) red wine
  • 2 cups (500ml) vegetable stock
  • 1 heaped tablespoon tomato puree
  • 1 teaspoon sugar
  • 1 teaspoon gravy granules (optional)

 

Instructions

  1. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Prick the potatoes all over with a fork or knife, place on a baking tray, drizzle with oil then scatter over a large pinch of salt. Bake for 60-90 minutes dependent on potato size. Poke the potatoes with a knife to test if they're cooked through
  3. While they're baking prepare the filling - saute the onion, carrot and celery for a few minutes, stirring occasionally, until just starting to soften
  4. Add the garlic, herbs, smoked paprika, wine, stock, lentils, tomato puree and sugar and bubble over a low/medium heat for 20-25 minutes until the lentils are soft. Taste and season. If the sauce is a little thin add a teaspoon of gravy granules and bubble until thickened
  5. Once the jacket potatoes are cooked and cool enough to handle slice the tops off each one - you only want a small slice. Discard the tops or bake along with the stuffed potatoes for extra crispy nibbly bits!
  6. Scoop out the flesh from each potato into a bowl. Add the mustard, parsley and a good pinch each of salt and pepper and mash the flesh with a fork. No need to be too fussy here with the mashing!
  7. Fill the hollow jackets with the shepherd's pie mix, fill generously! Top with the mashed potato then top the mash with the grated cheese
  8. Bake for 30-35 minutes until golden

Notes

  • If you want EXTRA crispy jacket potato shells - once you've scooped them out, put them back into the oven, unfilled, for 10-15 minutes

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-shepherds-pie-stuffed-baked-potatoes/