Savory Vegan Shepherd’s Pie Stuffed Potatoes

/ Vegan Recipes / By

If you’re looking for a comforting and hearty meal that’s 100% plant-based, these Vegan Shepherd’s Pie Stuffed Potatoes are a game changer. This dish combines creamy baked potatoes with a flavorful lentil and vegetable filling, making it a fulfilling vegan recipe that’s perfect for any night of the week.

Imagine digging into a fluffy potato skin, only to be met with a rich, savory filling that mimics the traditional shepherd’s pie. This recipe is not only healthy but also a delightful way to enjoy classic flavors without any meat or dairy.

Delicious Vegan Shepherd’s Pie Stuffed Potatoes

Baked potatoes filled with lentil and vegetable mixture, garnished with parsley on a wooden table.

These stuffed potatoes are filled with a savory mixture of lentils, vegetables, and aromatic herbs, creating a dish that’s both satisfying and nutritious. The taste is a wonderful blend of earthy lentils and vibrant vegetables, all wrapped in the comforting hug of baked potato.

Ingredients

  • 4 large russet potatoes
  • 1 cup cooked lentils (green or brown)
  • 1 cup diced carrots
  • 1 cup peas (fresh or frozen)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Vegan butter for serving (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Bake the Potatoes: Scrub the russet potatoes and poke holes all over with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
  3. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. Stir in the carrots and cook for another 5 minutes, then add the cooked lentils, peas, tomato paste, thyme, rosemary, salt, and pepper. Cook for an additional 5-7 minutes.
  4. Stuff the Potatoes: Once the potatoes are done, remove them from the oven and let them cool slightly. Slice them in half lengthwise and scoop out some of the flesh to make room for the filling. Mix the scooped potato flesh into the lentil mixture for added creaminess.
  5. Serve: Fill each potato skin with the lentil and vegetable mixture. Top with a dollop of vegan butter if desired and garnish with fresh parsley. Serve hot and enjoy your delicious Vegan Shepherd’s Pie Stuffed Potatoes!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 360kcal
  • Fat: 7g
  • Protein: 15g
  • Carbohydrates: 65g