The idea of making a mini individual Shepherds’ Pie in a baked potato isn’t an original one…. these are all over Pinterest and Facebook. But I haven’t seen many vegetarian or vegan ones yet, so here’s my take on the great British classic given a potato-skin twist…. my Vegan Baked 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!
Don’t forget to pin the recipe for later, or to share with friends → → → → →
You might like to take a look at my Vegan Mains Recipe Index for lots more vegan comfort food suppers!
Do send me pictures of your very own vegan baked potato shepherds pie on:
to show me how you got on!
Vegan Baked Potato Shepherds’ Pies: Shopping List
You will need:
- Large baking potatoes
- Puy lentils
- Tomato purée
- Red wine
- Vegetable stock powder (check it is vegan)
- Dairy-free margarine
- 4 very large baking potatoes
- 2 tbsp 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 tbsp tomato purée
- 125 ml red wine
- 1 tsp vegetable stock powder
- 350 ml water
- 2 tbsp 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.
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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These vegan baked potato shepherds pies would make a lovely vegetarian or vegan option for Sunday Lunch.
For more ideas take a look at my post 34 Vegetarian Sunday Lunch Recipes You Need To Know About:
…or my Pinterest Board Sunday Lunches and Roast Dinners: Vegetarian and Vegan:
I’m linking this post with a number of blogging challenges – why not hop over for a look to see the other entries:
- Meat Free Mondays over at Tinned Tomatoes
- Cook Once Eat Twice over at Searching for Spice (as it would freeze well or keep in the fridge for a few days)
- Extra Veg over at Utterly Scrummy Food for Families and co-hosted by Fuss Free Flavours
- Credit Crunch Munch over at Fuss Free Flavours and co-hosted by Fab Food 4 All