These Vegan Jacket Potato Shepherds' Pies are a vegan twist on the British classic, with a red wine, puy lentil & mushroom gravy filling.
Shepherds Pie is such a perfect comfort food, and here's my take on the great British classic given a potato-skin twist.... my Vegan Jacket Potato Shepherds' Pies.
My rich, gravy filling is based on puy lentils & mushrooms braised in red wine, with carrots, parsnips and all the usual Shepherds' Pie loveliness. Delish.
Of course if you don't have a piping bag, (or think it looks too much like hard work), you can just dollop on the potato topping with a spoon. But piping really does take just minutes and is such a satisfying way to finish off these little pies!
📝 What you need
- Large baking potatoes
- Puy lentils
- Tomato purée
- Red wine
- Vegetable stock powder (check it is vegan)
- Dairy-free margarine
These lovely shepherds' pie potatoes freeze beautifully, so it is worth making (at least) four at a time and keeping any you don't use immediately in the freezer for another day.
I really like batch cooking to freeze, as I'm prepared to go to a bit more effort - say, using a piping bag to make the mashed potato topping look really snazzy - if I know it is for a number of dinners, not just one!
👩🏽🍳 What else can I make with puy lentils?
If you've bought a bag of dried puy lentils to make these baked potatoes and are now wondering what to do with the rest, take a look at:
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "These came out great! So delicious! My non vegan husband loved'm too! Thanks Kate!" Suz
⭐️⭐️⭐️⭐️⭐️ "This is super delicious! We loved it. The parsnip is a must as it adds such a delicate and lovely flavor. A new favorite way to cook lentils. Our kids liked it too. Thank you!" Carrie
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Vegan Jacket Potato Shepherds' Pie
- 4 very large baking potatoes
- 2 tablespoon olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 150 g mushrooms, sliced
- 150 g puy lentils, rinsed
- 2 tablespoon tomato purée
- 125 ml red wine
- 1 teaspoon vegetable stock powder
- 350 ml water
- 2 tablespoon dairy-free margarine
- Preheat your oven to 190°C / 375°F / Gas Mark 5. Prick the potatoes a couple of times, spray with a little cooking spray or rub with oil, sprinkle with salt, then bake for 1 hour or until a knife passes easily into the centre. When cooked, remove from the oven and set aside to cool.
- Meanwhile, heat the oil in a large lidded frying pan or casserole dish, and fry the onion and celery for 3-4 minutes until soft. Add the carrot and parsnip and fry for a further 3-4 minutes, and then the mushrooms. Continue to cook gently for 5 minutes until the mushrooms have released most of their liquid.
- Add the puy lentils, tomato purée, wine, stock powder and water to the pan, then cover and simmer for 30 minutes or until the lentils are tender.
- When the potatoes are cool enough to handle, slice off the top of each (about two thirds of the way up the potato). Carefully scoop out the flesh with a spoon, leaving just enough around the skin to keep the shape of the potato. Place the flesh into a large bowl, add the margarine and mash thoroughly until no lumps remain. Season with salt and pepper to taste.
- Divide the pie filing between the four potatoes, and use a piping bag with a large nozzle to add the mashed potato topping to the pies. (If you a short of time, just dollop it on and spread with a knife instead!).
- Return the potatoes to the oven for 10-15 minutes until heated through, and the potato topping is turning golden brown.
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