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
Vegan Baked Potato Shepherds' Pie
Ingredients
- 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
Instructions
- 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.
Nutrition
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:
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…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
They look delicious, Kate! And they’re dairy free! Perfect 😀
thevegspace says
Thanks Nadia!
Dannii @ Hungry Healthy Happy says
I 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.
thevegspace says
Thanks Dannii – yes the piping really doesn’t take long, but makes it looks so much more of a treat!
kate @veggie desserts says
What a fab idea – they look so special! Love it.
thevegspace says
Thanks Kate! Kept seeing them on Pinterest and thought I would have a go at a veggie version!
Choclette says
Oh 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!
Corina says
These 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
thevegspace says
Thanks 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
They look delicious. Do you think they could be made ahead and just baked when needed?
thevegspace says
Definitely 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
What a creative idea! These sound like such a perfect comfort food for dinner 🙂
thevegspace says
Thanks! x
thevegspace says
Thanks so much! Totally nicked the idea from various places on the internet, but they are so cute!
shaheen says
Its 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.
thevegspace says
Ooh thats a good idea too Shaheen, must try this with veggie mince.
Eb Gargano says
These 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
Camilla @FabFood4All says
How gorgeous are these veggie shepherds pies, I’m sure my family would love them:-) Thanks for entering #CreditCrunchMunch:-)
Carrie Southern says
This 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
That’s great to hear, thanks Carrie – so glad you enjoyed it!
suz says
these 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
That’s great to hear – thanks Suz! Good idea re the mince.
Jeremy says
Those jacket potatoes look delish. You have really taken the recipe to the next level combining jacket potatoes and shepherds pie in one, can’t wait to give the recipe a try. Thanks for sharing the recipe!
Ros says
This is a lovely looking dish. As I’m isolating at the moment due to the virus and don’t want to go shopping needlessly can I use the green or red lentils I already have in my cupboard?