Vegan Shepherd's Pie Twice Baked Potatoes
Baked potatoes filled with shepherd's pie filling, topped with mashed potatoes.
Servings: 4
Calories: 638kcal
Ingredients
For The Potatoes
- 4 Large Russet potatoes
- 1 Tablespoon Olive oil
- 3 Tablespoons Vegan butter
- 1/4 Cup Vegan cream or milk, I used Country Crock Plant Cream
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
For The Filling
- 1 Tablespoon Olive oil
- 1 Sweet onion, diced
- 6 Cloves Garlic, chopped
- 14-16 Ounces Vegan beef crumbles, I used Gardein
- 1 Tablespoons Liquid aminos, I used Braggs
- 1 Tablespoon Tomato paste
- 1 teaspoon Agave syrup
- 1/2 Cup Vegetable broth
- 1 Cup Frozen mixed vegetables
- Salt and Pepper to taste
Instructions
- 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.
Video
Nutrition
Calories: 638kcal | Carbohydrates: 111g | Protein: 60g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 471mg | Potassium: 1832mg | Fiber: 23g | Sugar: 21g | Vitamin A: 2974IU | Vitamin C: 34mg | Calcium: 552mg | Iron: 15mg