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
- Onion
- Celery
- Carrot
- Parsnip
- Mushrooms
- 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!
*Affiliate links
And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.
.
.
.
.
.
.
.
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
Nadia says
February 11, 2016 at 11:48 amThey look delicious, Kate! And they’re dairy free! Perfect 😀
Nadia recently posted…Gluten Free Vegan English Pancake Recipe
thevegspace says
February 11, 2016 at 5:42 pmThanks Nadia!
Dannii @ Hungry Healthy Happy says
February 11, 2016 at 1:19 pmI love the piping on top of the jacket potato. You have taken a really simple dish, the jacket potato, and jazzed it up. It sounds delicious.
Dannii @ Hungry Healthy Happy recently posted…Comment on Switzerland Grand Tour- Lake Geneva Region by Dannii
thevegspace says
February 11, 2016 at 5:41 pmThanks Dannii – yes the piping really doesn’t take long, but makes it looks so much more of a treat!
kate @veggie desserts says
February 11, 2016 at 2:12 pmWhat a fab idea – they look so special! Love it.
thevegspace says
February 11, 2016 at 5:39 pmThanks Kate! Kept seeing them on Pinterest and thought I would have a go at a veggie version!
Choclette says
February 11, 2016 at 6:53 pmOh what a super idea. Not sure where I’ve been hiding, but it must be away from jacket potato shepherd’s pie – these are the first I’ve seen. I’m hopeless when it comes to piping and stay away from it if I can, but it does make them look extra special. I always make my shepherd’s pie with lentils too – so good!
Choclette recently posted…Halva Biscuits – Flavours of the Middle East
Corina says
February 11, 2016 at 9:49 pmThese look absolutely gorgeous! I’m wondering how I’ve missed coming across this idea before. They would be perfect for making in advance and keeping a few in the freezer so thank you so much for joining in with #CookOnceEatTwice
Corina recently posted…Review & Giveaway: Spelt for Health Bread and Flapjack Mixes
thevegspace says
February 13, 2016 at 9:58 pmThanks Corina – yes I’ve seen quite a few around recently and thought they looked so cute! The ones I photographed were made 24hours beforehand and were still perfect – definitely keepers!
Amy says
February 12, 2016 at 9:35 amThey look delicious. Do you think they could be made ahead and just baked when needed?
thevegspace says
February 12, 2016 at 12:48 pmDefinitely Amy, in fact they would freeze well too, so you could make a big batch and wrap individually.
London @ Gluten Free with L.B. says
February 14, 2016 at 4:03 pmWhat a creative idea! These sound like such a perfect comfort food for dinner 🙂
thevegspace says
February 14, 2016 at 5:17 pmThanks! x
thevegspace says
February 17, 2016 at 4:47 pmThanks so much! Totally nicked the idea from various places on the internet, but they are so cute!
shaheen says
February 16, 2016 at 3:15 pmIts been a while since I’ve had loaded Jacket Potatoes – a cafe in Scotland used to make something similar with veggie mince too, though not presented as wonderfully. I’m kicking myself for not making a version on my blog all those years ago.
shaheen recently posted…Curried Root Vegetable Stew with Chilli-Coriander Dumplings
thevegspace says
February 17, 2016 at 4:45 pmOoh thats a good idea too Shaheen, must try this with veggie mince.
Eb Gargano says
February 25, 2016 at 8:24 pmThese are so gorgeous. I must confess I’ve never seen one (clearly not enough time spent on pinterest!?!) but I love the idea and your filling sounds amazing. Puy lentils are so lovely. I need to eat them more! Definitely pinning for future reference 🙂 Eb x
Eb Gargano recently posted…Warm Lentil, Beetroot and Feta Salad with Wild Rice
Camilla @FabFood4All says
February 29, 2016 at 11:51 pmHow gorgeous are these veggie shepherds pies, I’m sure my family would love them:-) Thanks for entering #CreditCrunchMunch:-)
Camilla @FabFood4All recently posted…Cheesy Courgette Omelette
Carrie Southern says
May 18, 2016 at 11:38 pmThis is super delicious! We loved it. I didn’t have mushrooms on hand so I used mushroom broth and just adjusted the other liquids. 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!
thevegspace says
May 19, 2016 at 7:14 pmThat’s great to hear, thanks Carrie – so glad you enjoyed it!
suz says
February 13, 2018 at 12:49 amthese came out great! so delicious! my non vegan husband loved’m too! i used trader joes meatless ground in place of the lentils as i had just gotten done with a lentil dish & didn’t want them again. Yum!! i will make them with the lentils next time. i know they will taste great as well. thanks kate!
thevegspace says
February 15, 2018 at 8:04 pmThat’s great to hear – thanks Suz! Good idea re the mince.