Name: LOADED SHEPARDS PIE POTATO SKINS
Prep time: 10 min
Cook time: 1 min
Total time: 70 min
Ingredients: 4 large baking potatoes; 1 tub (150g) Nush cream cheese; 1/4 cup almond milk; 1 cup vegan grated cheese, I used applewood; 4 large garlic cloves, skin on; 1 tbsp rapeseed or olive oil; Himalayan salt; Black pepper; 2 cans green lentils drained. I used Mr Organic; 1 large onion, finely diced; 1.5 cups frozen mixed veg, corn, peas, carrots, green beans; 2 tsp dried thyme; 2 garlic cloves, minced; 1 tbsp tomato puree; 1.5 tbsp brown miso; 1 tbsp tamari soy; 2 tbsp vegan Worcestershire sauce, I used Biona; 500 ml stock, I used Kallo organic Unami stock cubes; 1/2 tbsp Arrowroot; Himalayan salt; Black pepper

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LOADED SHEPARDS PIE POTATO SKINS

gluten free, Mains, VEGAN
0

cheese cream cheese freezer friendly lentils make ahead one pan potato potato skins Shepards pie winter

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