The holidays are upon us and we are coming at you with another tasty recipe for you to make and share with your friends and family this season. I am sure most of you have had a traditional shepherd’s pie before, right? But, have you had a shepherd’s pie inside of a potato? Maybe, but chances aren’t as likely. We are here to change that with a fun and easy recipe that is sure to please even the pickiest eaters. Instead of using a boring old dish to house your tasty vegan shepherd’s pie, why not use a potato, since it’s all about that spud life if you catch our drift!
We hollowed out these russets and whipped the contents into fluffy mashed potatoes to top these beauties. Inside we stuffed them with vegan beef crumbles and veggies to create an all-around-awesome eating experience.
Served with a side of gravy, these shepherd’s pie potato boats are absolutely perfect for so many occasions including upcoming holiday parties and dinners. You can also garnish with green onion or your choice of vegan cheese if you want to get extra fancy. We hope you love these as much as we do, Bon appetite!
This recipe is a part of our Affordable Holiday Menu that we put together with Whole Foods Market 365 — you can check out the full round-up here!
Also, in case you missed it, we just released a roasted vegetable w/ mustard recipe yesterday to complement this one, and will be releasing another recipe from this series tomorrow!Print
A new take on the traditional shepherd’s pie that is 100% vegan and made inside of a potato instead of in a dish. It’s perfect to make for parties and impress even the pickiest eaters.
- 7-8 medium russet potatoes, scrubbed clean
- 1-2 tablespoons unsweetened almond milk
- 2 tablespoons vegan butter (or plain vegan cream cheese)
- ½ teaspoon salt
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup finely diced mushrooms
- 10 oz. vegan ground beef (we use Beyond Meat)
- 2 tablespoons flour (gluten-free as needed)
- 1 cup vegetable broth
- 1 tablespoon vegan & gluten-free Worcestershire sauce
- 1-½ teaspoons salt
- ¾ teaspoon black pepper
- 1-½ cups frozen vegetable mix (carrots, peas, and green beans)
- Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.
- Clean and prick 7-8 medium potatoes, then microwave for about 10-13 minutes or until cooked, carefully flipping halfway through.*
- In the meantime, prepare the filling. In a medium pan over medium heat, add in 2-3 tablespoons of vegetable broth (from the 1 cup). Once heated, add the onions, garlic, and mushrooms andsauté until cooked through. Once cooked, add in the frozen vegan beef crumbles and cook until it has thawed.
- Sprinkle with the flour and mix until fully coated, then add in the remaining ingredients. Mix through until the vegetables are thawed and everything is cooked through for about 4-5 minutes, then set aside.
- Once the potatoes are cooked and cool enough to handle, cut the tops off (refer to the video if needed). Scoop the potatoes out using a spoon, leaving a thin wall in each boat, and add what you scoop out to a medium bowl. To the bowl of potatoes, add the almond milk, vegan butter, and salt, then mash until smooth. Optional but recommended: add the mashed potatoes into a piping bag with a large star tip and set aside.
- Fill the potato boats with the filling and pipe over the mashed potatoes. Place into the oven for 25-30 minutes or until golden.
- Garnish with green onions and serve with vegan gravy, if desired.
- The microwave cooking time may take longer or shorter depending on the size of your potatoes and your microwave.