These Vegan Shepherd’s Pie Twice Baked Potatoes combine the hearty comfort of shepherd’s pie with the fun and convenience of stuffed potato boats. Crispy-edged, creamy-skinned potatoes are loaded with savory lentil-vegetable filling and topped with piped vegan mashed potatoes, creating a cozy and impressive dish ideal for gatherings or meal prep.

Shepherd’s Pie Twice Baked Potatoes

Why You’ll Love This Recipe

Indulgent and wholesome: Combines creamy mashed potatoes with a savory, veggie-packed filling.
Vegan-friendly: All components—mashed topping, filling, and sauce—are fully plant-based.
Versatile meal: A great appetizer, side dish, or even a satisfying main.
Effortlessly elegant: The combination of piping and broiling gives it a gourmet finish, with minimal extra effort.
Suitable for many occasions: Serve at parties, meal-prep sessions, or cozy weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes & Mashed Topping:

7–8 medium russet potatoes, scrubbed clean
½ cup almond milk (approximate, adjust as needed)
4 oz vegan cream cheese
2 tbsp vegan butter
½ tsp garlic powder
Salt and pepper, to taste

Savory Filling:

1 tbsp oil (e.g., olive oil)
3 cloves garlic, minced
1 cup yellow onion, diced
1 stalk celery, finely chopped
1 (15 oz) can cooked brown lentils, drained
8 oz baby Bella mushrooms, finely chopped
2 tbsp chopped parsley
1 tbsp chopped rosemary
1 tbsp chopped thyme
2 tbsp vegan Worcestershire sauce
2 tbsp tomato paste
½ tsp salt, or to taste
½ tsp pepper, or to taste
2 tbsp all-purpose flour
10 oz frozen veggie mix (e.g., peas, carrots, green beans, corn)
¾ cup vegetable broth

Optional Garnish:

Chopped chives
Vegan gravy, for serving

Directions

Preheat oven to 400 °F (200 °C). Scrub and dry the potatoes. Rub each with a bit of oil and pierce with a fork. Place on a baking sheet and bake until tender (about 30–60 minutes, depending on size). Let cool until manageable.
Prepare filling: In a large pan over medium-high heat, warm the oil. Add onion, garlic, and celery; cook until onions are translucent and fragrant, about 4 minutes.
Stir in lentils, mushrooms, and herbs; cook another 6 minutes.
Add tomato paste, Worcestershire sauce, salt, and pepper. Stir to combine and cook 1 minute. Sprinkle in flour; mix vigorously and cook another minute.
Mix in frozen vegetables and broth; cook about 10 minutes until most liquid cooks off. The filling should be moist but not soggy. Adjust seasoning as needed.
Lower oven to 350 °F (175 °C).
Scoop and mash: Once potatoes are cool enough to handle, slice off the tops and remove the skins—discard skins and place scooped flesh into a bowl.
Mash or rice the potato flesh until smooth. Mix in almond milk, vegan cream cheese, butter, garlic powder, and salt (adding almond milk gradually until smooth and creamy).
Assemble: Pipe or spoon the mashed topping onto each hollowed potato boat, arranging in a baking dish. Fill the boats with the savory lentil-veg filling, pressing gently to pack it. Pipe mashed topping over each one in a decorative swirled peak.
Bake and broil: Bake for about 10 minutes to heat through. Then move the dish closer to the broiler and broil for 2–5 minutes, until the tops turn golden and slightly crispy.
Serve topped with chives and accompanied by vegan gravy, if desired.

Servings and timing

Yield: 7–8 stuffed potatoes
Prep time: 20 minutes
Cook time: 45 minutes
Total time: Approximately 1 hour 5 minutes

Variations

Speed shortcut: Microwave the potatoes to begin—pierce and microwave on high for 5 minutes, flip, then microwave another 3–5 minutes until soft.
Flavor add-ins: Stir in nutritional yeast or vegan cheddar for extra richness; add a touch of smoked paprika for depth.
Crusty finish: Sprinkle breadcrumbs on top before broiling for a crisper texture.
Herb flexibility: Use dried herbs if fresh aren’t available; just use ½ the amount.

Storage / reheating

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350 °F (175 °C) oven until heated through (about 10–15 minutes). A quick broil can refresh the topping.

FAQs

1. Can I make the filling in advance?

Yes—prepare the filling up to a day ahead and refrigerate; fill and bake when ready.

2. Can I freeze them?

Freeze stuffed potatoes without broiling; thaw and broil just before serving to maintain texture.

3. What if I’m gluten-free?

Use a gluten-free flour substitute and ensure vegan Worcestershire sauce is certified gluten-free.

4. How do I get smoother mashed topping?

Use a potato ricer or mash thoroughly—adding warm almond milk helps achieve a silky texture.

5. Can I make them ahead but bake later?

Yes—assemble and refrigerate, then bake and broil when needed. Add a few extra minutes to reheat fully.

6. Can I scale this recipe up?

Absolutely—just increase ingredients proportionally and use a larger baking dish.

7. Is there a nut-free option?

Yes—use oat milk or soy milk instead of almond milk and choose nut-free vegan cream cheese.

8. How can I add extra protein?

Mix in cooked vegan sausage or crumbled tempeh into the filling for more substance.

9. Can I omit the mashed potato topping?

You can, but the mashed topping adds comforting texture and helps seal in the flavorful filling.

10. Will they hold shape well for serving?

Yes—letting potatoes cool slightly before filling and piping helps maintain structure during broiling.

Conclusion

These Shepherd’s Pie Twice Baked Potatoes are comfort food reinvented—vegan, hearty, and visually stunning. Crispy potato skins cradle a lush filling of lentils, veggies, and herbs, capped with creamy, golden mashed potato peaks. Perfect for impressing guests or elevating a weeknight dinner with ease and flair. Let me know if you’d like suggestions for sauces, side pairings, or scaling up for larger gatherings!