Lentil & Mushroom Stuffed Shepherd's Pie Potatoes
Baked potatoes stuffed with a savory lentil and mushroom filling, topped with creamy mashed potato and melted vegan cheddar. All the cozy comfort of shepherd's pie in potato form.
Ingredients
- For the potatoes: 6 large baking potatoes
- 4 oz vegan cheddar, shredded
- 1/4 cup unsweetened oat or soy milk
- 2 heaped tbsp vegan butter
- 1/8 tsp ground nutmeg
- Salt and pepper, to taste
- Olive oil, as needed
- For the filling: 1 cup dried green or brown lentils (or 1.5 cups cooked/canned lentils, rinsed)
- 2.5 oz mushrooms, finely diced
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 cloves garlic, finely minced
- 1 1/2 cups vegetable stock
- 1 tbsp tomato paste
- 2 tsp soy sauce
- 1/2 tsp maple syrup
- 1 heaped tbsp flour
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Instructions
- 1Bake the potatoes
Preheat the oven to 350 degrees F. Stab the potatoes all over with a fork, coat them with olive oil and salt, and bake for 80 minutes until golden, crispy, and tender.
- 2Make the lentil filling
While potatoes bake, cook the lentils according to package instructions if using dried. Drain any excess water. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced carrot, onion, garlic, and mushrooms. Saute until softened and lightly golden.
- 3Simmer the filling
Stir in cooked lentils and tomato paste, cooking for 2 minutes. Sprinkle the flour over the vegetables and gently mix. Pour in the vegetable stock, thyme, rosemary, soy sauce, maple syrup, and season with salt and pepper. Reduce heat to low and simmer for 15-20 minutes until thick and flavorful.
- 4Stuff and top the potatoes
When potatoes are cool enough to handle, slice off the tops about 3/4 of the way up and scoop out most of the flesh into a bowl, leaving a sturdy shell. Mash the potato with vegan butter, plant milk, nutmeg, half the vegan cheese, salt, and pepper.
- 5Assemble and bake
Spoon the lentil-mushroom filling into each potato shell. Top with mashed potato, then sprinkle the remaining vegan cheese on top. Increase oven temperature to 430 degrees F and bake for 12-15 minutes until golden and bubbling. Serve warm.
