Description

These Vegan Shepherd’s Pie Twice Baked Potatoes combine the hearty comfort of a traditional shepherd’s pie with the fun and elegance of stuffed potato boats. Crispy-edged russet potatoes are filled with a savory lentil and vegetable filling and topped with piped, golden vegan mashed potatoes. It’s a cozy, show-stopping dish perfect for gatherings, holiday tables, or meal prep.

Ingredients

For the potatoes & mashed topping:

7–8 medium russet potatoes, scrubbed clean

½ cup almond milk (adjust as needed)

4 oz vegan cream cheese

2 tablespoons vegan butter

½ teaspoon garlic powder

Salt and pepper, to taste

For the savory filling:

1 tablespoon 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 tablespoons chopped parsley

1 tablespoon chopped rosemary

1 tablespoon chopped thyme

2 tablespoons vegan Worcestershire sauce

2 tablespoons tomato paste

½ teaspoon salt, or to taste

½ teaspoon pepper, or to taste

2 tablespoons all-purpose flour

10 oz frozen mixed vegetables (peas, carrots, corn, green beans)

¾ cup vegetable broth

Optional garnish:

Chopped chives

Vegan gravy

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Instructions

Bake the potatoes: Preheat oven to 400 °F (200 °C). Scrub, dry, and lightly oil the potatoes. Pierce with a fork and place on a baking sheet. Bake for 30–60 minutes until tender. Let cool until manageable.
Prepare the filling: While potatoes bake, heat oil in a large pan over medium-high heat. Sauté onion, garlic, and celery for about 4 minutes. Add lentils, mushrooms, and herbs; cook for 6 more minutes.
Stir in tomato paste, Worcestershire sauce, salt, and pepper. Cook for 1 minute, then add flour and cook for another minute.
Mix in frozen vegetables and vegetable broth. Cook for 10 minutes until the liquid is mostly absorbed. Set aside.
Lower oven to 350 °F (175 °C).
Scoop and mash: Slice the tops off baked potatoes. Scoop out the flesh into a bowl, discard the skins. Mash until smooth with almond milk, vegan cream cheese, butter, garlic powder, salt, and pepper. Adjust almond milk to reach desired consistency.
Assemble: Place hollowed potato boats in a baking dish. Spoon in lentil-veg filling and gently pack it. Pipe or spoon mashed potato on top in decorative swirls.
Bake and broil: Bake for 10 minutes to warm through. Then broil for 2–5 minutes until tops are golden and slightly crispy.
Serve: Garnish with chopped chives and optional vegan gravy.

Notes

For faster prep, microwave potatoes instead of baking.
Add nutritional yeast or vegan cheddar to mashed topping for extra flavor.
Sprinkle breadcrumbs before broiling for a crunchier top.
Use dried herbs if fresh are unavailable (use half the amount).
Choose oat or soy milk instead of almond milk for a nut-free version.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American