Crispy potato skins stuffed with lentil Shepard’s pie and roasted garlic cream cheese mash. Vegan, gluten free and super flavousome!
This easy one pot lentil Shepard’s pie uses all store cupboard ingredients and only takes 20 mins to make! It’s a great filling to have in your freezer for a no fuss meal.
Using a combo of tamari, miso and worcestershire sauce gives it a rich umami depth of flavour that vegan Shepard’s pie’s usually lack.
If you’re all about convenience, the loaded potato skins can be made ahead, stored in the fridge and popped in the oven when you’re ready to eat!
They can be eaten just as they are, or add a side of veggies for a more complete meal.
The recipe would also work well with sweet potatoes and with plain mash if you didn’t fancy the cheese. Get experimenting!
LOADED SHEPARDS PIE POTATO SKINS
Ingredients
Potato
- 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
Shepard's pie filling
- 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
Instructions
Prepare the potatoes
- Preheat the oven to 180c
- Prick the potatoes with a fork and put on a large baking tray. Drizzle and rub with oil and a sprinkle of salt.
- Whack in the oven and cook for 60-90 mins, or until the potatoes are completely soft.
- On the same tray scatter on the garlic cloves and roast for 15-20 mins or until soft. Squidge the garlic out the skins.
- In a large bowl whisk together the cream cheese, 1 tsp roasted garlic and milk. Slice each cooked potato in half, scoop out the flesh and add to the bowl, leaving a half cm border around the potato edge.
- If your potato skins haven't crisped up during baking, brush a little oil over the skins and pop back in the oven for around 10 mins.
Shepard's pie filling
- Meanwhile crack on with the filling. Heat 1 tbsp oil in a large saucepan. Bung in the onions and thyme, cook for 5 mins.
- Add in the garlic and tomato puree, cook for 1-2 mins.
- Tip in the rest of the ingredients, apart from arrowroot, salt and pepper.
- Simmer on high for 10-15 mins, until the veg and lentil are soft and the liquid has reduced by about 1/2. (You dont want it too saucey for filling the potatoes)
- Mix the arrowroot with 1 tbsp of water. Wth the saucepan still on the heat, pour in the arrowroot little by little, stirring constantly until you have a thick sauce that coats the lentils and veg, adding additional arrowroot if needed.
- Take off the heat and season with salt and pepper to taste.
Assemble the potato
- Depending on the size of your potatoes, spoon roughly 1/2 cup of filling into each skin, or until it's filled level with the top skin edge.
- Top with potato and cheese. Grill in the oven for 5 mins or until the cheese is melty and golden.
- Sprinkle with chopped parsley and tuck in!
