Our Shepherd’s Pie Stuffed Potatoes are a new twist on an old favorite. In our Thanksgiving eBooklet we have a recipe for a vegan Shepherd’s Pie that we call “Shepherdless Pie.” This recipe has been one of our “go-to’s” for a long time. Unfortunately, for me, as a recipe becomes too familiar I get tired of it. So while I love Shepherd’s Pie, I stopped making it. However, I figured out a way to breathe new life into this favorite recipe. Inspired by our recipe for Potato Skins, I thought about stuffing the skins with a Shepherd’s Pie filling. If you bought our eBooklet (thank you by the way) do not worry that we are giving away a recipe you paid for, this version is a different recipe.
This is a great make ahead recipe. You can prepare them entirely, but don’t bake them. Instead, keep them covered in the refrigerator until you want to eat. Then all you need to do is bake them.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Servings: 4
Ingredients:
4 large russet potatoes, scrubbed clean
¼ to ½ cup plain, unsweetened non-dairy milk
2½ Tablespoons vegan butter
½ teaspoon salt
1 Tablespoon white miso
1 Tablespoon olive oil
½ medium onion, diced
1 cup cooked lentils
2 Tablespoons flour
1 cup no-beef broth
2 teaspoons vegan Worcestershire sauce
1 teaspoon salt
¼ teaspoon black pepper
1½ cups mixed frozen vegetables (corn, peas, carrots, green beans)
Directions:
1. Preheat the oven to 350F.
2. Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they’re done.
3. When cool enough to handle, cut the tops off the potatoes and scoop the insides into a large bowl, leaving a ¼-inch wall around the skin.
4. Add ¼ cup of milk, butter, salt, and miso to the bowl with the potatoes and mash until smooth. Add more milk as needed.
5. While the potatoes are cooking, prepare the filling: in a sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 6 minutes.
6. Add the lentils and stir to evenly mix the lentils and onions.
7. Sprinkle the flour over the onions and lentils and stir to combine. Add the no-beef broth, Worcestershire sauce, salt, pepper and frozen vegetables to the pan. Bring to a simmer and cook until the sauce has thickened. Remove from the heat.
8. Fill each potato evenly with the lentil mixture. Dollop the mashed potatoes over the filling, covering it completely. You might not have to use all of the potatoes.
9. Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.
