Shepherd’s Pie Twice Baked Potatoes

December 17, 2021

Appetizers and Sides

By: Jasmine Briones 

A new take on a traditional shepherd’s pie. These shepherd’s pie twice-baked potatoes are perfect for parties, easy to prepare and so good!

shepherd's pie twice baked potatoes cut open

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?

shepherd's pie baked potatoes ingredients

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 chives or your choice of vegan cheese if you want to get extra fancy.

shepherd's pie twice baked potatoes on white board

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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shepherd's pie twice baked potatoes cut open

Shepherd’s Pie Twice Baked Potatoes


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 7-8 potato boats
  • Diet: Vegan

Description

A new take on a traditional shepherd’s pie. These shepherd’s pie twice-baked potatoes are perfect for parties, easy to prepare and so good!


Ingredients

Potatoes

  • 78 medium russet potatoes, scrubbed clean
  • About 1/2 cup almond milk
  • 4 ounces vegan cream cheese
  • 2 tablespoons vegan butter
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Filling

  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 1 cup yellow onion, diced
  • 1 stalk of celery, finely chopped
  • 1 (15 oz.) can of cooked brown lentils
  • 8 oz baby Bella mushrooms, finely chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 tablespoons all-purpose flour
  • 10 oz. frozen veggie mix (peas, carrots green beans, corn)
  • 3/4 cup vegetable broth

Equipment 

  • Baking sheet
  • Large pan
  • Potato ricer or masher
  • Piping bag
  • Large star tip
  • Medium bowl
  • Small spoon or 1 teaspoon measuring spoon, for scooping

Instructions

  1. Preheat oven to 400°F. Scrub potatoes and dry.
  2. Rub each potato with a bit of oil. Pierce each potato with a fork in several places so steam can escape. Bake for approximately 30 minutes to 1 hour (depending on the size of the potatoes, until the potato feels soft when gently squeezed). Remove the potatoes from the oven and let them cool until they can be handled.
  3. In a large pan over medium-high heat, add in oil. Once heated, add in the onions, garlic, and celery. Cook for 4 minutes or until the onions are translucent and garlic fragrant.
  4. Add in lentils, mushrooms, and herbs. Stir through and continue to cook for 6 minutes.
  5. Next add in the tomato paste, Worcestershire sauce, and salt and pepper. Mix through until fully combined and cook for 1 minute. Evenly sprinkle over the all-purpose flour and mix through for 1 minute more.
  6. Mix in the frozen veggies and broth and continue to cook for about 10 minutes, or until the liquid has cooked off. Keep in mind that it should still be moist, just not dripping! Taste and adjust seasonings as needed.
  7. Lower oven heat to 350°F.
  8. Once the potatoes are cooked and cool enough to handle, cut the tops off. Peel the skin off the tops and discard. Place the peeled potatoes in a medium bowl.
  9. Scoop the remaining potatoes out using a small spoon or 1 teaspoon measuring spoon, leaving a thin wall in each boat. Add what you scoop out to the medium bowl.
  10. Rice the potatoes or mash them as finely as possible. You want them as smooth as you can get them. To the potatoes, add 1/4 cup almond milk, vegan cream cheese, butter, garlic powder, and salt, then mix until smooth. Add more almond milk as needed. We used 1/2 cup.
  11. Transfer the mashed potatoes into a piping bag with a large star tip and set them aside.
  12. Fill the potato boats with the filling so it is slightly heaped. Push down lightly to pack the filling in well.
  13. Pipe over the mashed potatoes. Place into the oven for 10 minutes. Move the oven rack closer to the top and broil the potatoes for 2-5 minutes, or until browned.
  14. Garnish with chives and serve with vegan gravy, if desired.

Notes

  • To speed up the cooking time, you can microwave the potatoes. Pierce each potato with a fork in several places so steam can escape. Microwave on high for 5 minutes, turn and microwave for a further for 3-5 minutes, or until the potato feels soft when gently squeezed.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Oven

Keywords: shepherd’s pie, potatoes, mashed potatoes, appetizer, side, holiday

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Erin says:

    I’m cooking this right now, and so far so good! I noticed however there is no temperature for the oven, only the time. I hope I get it right!

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