Twice Baked Lentil Shepherd’s Pie Potatoes
Twice Baked Lentil Shepherd’s Pie Potatoes- a fun plant-based take on the Irish classic, these potatoes are stuffed with wholesome lentils and veggies for an easy and delicious meal! (gluten-free)
Some of you might remember the Vegan Lentil Shepherd’s Pie that I made last year. It’s easily one of my favorites but I’ll be the first to admit that the ingredient list can seem somewhat intimidating. I mean the end result is definitely worth it but I get that not everyone wants to buy a ton of stuff to make dinner.
This one is made much simpler by using just a bag of frozen mixed vegetables, onion and garlic. However I did keep the tomato paste and vegan Worcestershire in the sauce because I love the flavor they give the lentils.
The idea to do a twice baked potato came from the lovely Nicole over at Cooking for Keeps. She developed a meaty version for Oh Sweet Basil and I couldn’t get over how good they looked. But of course I did what I always do and replaced the beef for legumes.
I whipped the potatoes until they were smooth with a hand beater and then used my largest frosting tip to get a pretty pipe on top but the only reason I did that was so that they would nice for pictures. You can skip whipping them and just use a plastic bag with a corner cut off to pipe them instead.
No matter how they look, you can’t go wrong with mashed potatoes and veggies. They make for a comforting and filling meal that will have you channeling the Irish spirit in no time!
Twice Baked Lentil Shepherds Pie Potatoes
For the Filling
For the Potatoes
- 5 russet potatoes
- ½ cup plain unsweetened coconut milk
- 2 tablespoons vegan butter, or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt & pepper, more to taste, if desired
- Preheat the oven to 400°F. Scrub the potatoes under running water then prick them several times with a fork. Place on the top rack of the oven and cook for 60-75 minutes. When they’re ready they should give in a little when you squeeze them (wearing an oven mitt, of course). Remove and set aside to cool then reduce the heat to 350°F.
- Meanwhile, prepare the filling. In a large skillet or pot over medium heat, warm the butter/oil. Add the onion and cook for 3-4 minutes then add the garlic, tomato paste, Worcestershire, and seasonings (thyme, oregano, pinch of salt). Stir together and cook for another 3 minutes.
- Add the cooked lentils, frozen vegetables, and broth. Stir together and continue to cook for about 5-7 minutes, until liquid has reduced.
- Once potatoes have cooled enough to handle, slice them in half and scoop out all but a thin layer of the filling in to a large bowl. You want to leave just enough of the filling so that the skin stays firm enough to handle.
- To the large bowl, add the vegan butter, milk and garlic powder. Using a potato masher or fork, mash everything together until smooth. Add salt and pepper, as desired. I prefer to add about 1/2 teaspoon then sprinkle salt on each potato before serving. This helps reduce the overall amount of salt in the recipe.
- Next spoon the lentil filling into each half of the potatoes so that they are as full as possible. Scoop the mashed potatoes on top. If you want to make them look fancy you can pipe the mashed potatoes out of a bag with a metal frosting tip but that step is totally optional.
- Place potatoes back into the oven and cook for 15 minutes. Broil for 2-3 minutes for brown tops. Serve warm and enjoy!