Looking for the ultimate comfort food for winter? These vegan shepherd’s pie twice baked potatoes are it. Huge baked potatoes, loaded with shepherd’s pie filling. Then topped with the scooped out potatoes mixed with vegan butter, plant milk and vegan cheese. Baked again, broiled until golden brown tops form. You will seriously be at a loss for words once you take a bite. These twice baked potatoes are ridiculously easy to make, super fun to create and magical to eat.
What You Need For These Twice Baked Potatoes:
- Russet Potatoes: You want some very large ones.
- Vegan Butter, Vegan Cream and Vegan Cheese: To create the mashed potato topping.
- Garlic and Onion: Sautéed to start the filling.
- Vegan “Beef”: Beyond Beef, Impossible, Gardein, or anything like that. I used the Gardein for this.
- Liquid Aminos, Tomato Paste and Veggie Broth: I used Braggs.
- Frozen Veggies: I like to use a mix of corn, peas, carrots and green beans.
So call these vegan shepherd’s pie twice baked potatoes or cottage pie if you want. Either way, this happens to made of plants, delicious plants. I absolutely love baked potatoes, but I can get tired of just having plain baked potatoes all the time. These potatoes switch things up and make life exciting. Plus they are soooooo good. So for all the days you come home and need some serious comfort, throw some potatoes in the oven. Whip up the filling and then enjoy the fruits of your labor.
Why Should You Make These Perfect Spuds?
- They are so incredible.
- The most comforting thing on earth.
- What is better than baked potatoes? Twice baked potatoes.
- Easy to make.
- Can be prepped ahead of time!
Vegan Shepherd’s Pie Twice Baked Potatoes
For The Potatoes
- Preheat the oven to 400 degrees(F)
- Poke holes in the potatoes all around them with a fork. Brush the potatoes with the olive oil on all sides, then sprinkle each with a few pinch of salt and pepper.
- Place them on a sheet pan. Bake for 50-65 minutes or until the potatoes are tender.
- While the potatoes bake, make the filling. Heat the olive oil on medium high in a large non-stick skillet.
- Add the onions and garlic to the skillet. Sauté, reducing heat as needed until the onion is translucent. About 1-3 minutes.
- Then add the vegan beef, and sauté until the vegan beef is cooked through. About 5-10 minutes.
- Pour in the liquid aminos, tomato paste, agave, broth and a pinch of salt and pepper.
- Stir and sauté for another minute, then add the frozen veggies. Continue cooking until the veggies are hot.
- Taste and adjust seasonings. Turn off the heat and let it sit while you finish the potatoes.
- Once the potatoes are tender, remove them from the oven, reduce the oven heat to 350 degrees(F).
- Let the potatoes cool a bit, once they are cool enough to handle, you can either slice them in half so you get 8 portions, or just slice a little bit of the top off and leave just 4 portions.
- Scoop the potato out of the peel, making sure to not puncture the peel and leave it whole. Scoop all the potatoes into a medium sized mixing bowl.
- Add the vegan butter, vegan cream or milk, vegan cheese and a generous pinch of salt and pepper to the potatoes. Mash them until completely smooth.
- Place each potato skin back onto the sheet pan and then evenly fill them with the filling.
- Evenly top with the mashed potatoes and smooth them out.
- Bake again for 10-15 minutes. Then broil on high for 2-4 minutes until golden brown.
- Serve immediately.