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LOADED SHEPARDS PIE POTATO SKINS

Prep Time10 minutes
Cook Time1 minute
Total Time1 hour 10 minutes
Course: Main Course
Keyword: comfort food, hearty, one pan, winter
Servings: 4

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!

Notes

The loaded skins can be made ahead and kept in the fridge for up to 3 days. To cook: Whack in a preheated oven at 200c for 15-20 mins or until piping hot and the cheese is melty and golden.
Any leftover Shepherds pie filling can be frozen.