Vegan Shepherd’s Pie Twice Baked Potatoes

Name: Vegan Shepherd’s Pie Twice Baked Potatoes
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 4 large russet potatoes; ½ bag meatless crumbles (gluten free if needed, we used Gardein); 1/2 medium onion, chopped; 1 /2 medium green pepper, chopped; 1 /2 medium sweet red pepper, chopped; 2 garlic cloves, minced; 1 / 2 of a 16 oz package of frozen mixed vegetables; 1 Tblsp white miso paste; ½ tablespoon ketchup; 1/2 tablespoon steak seasoning; 1/4 teaspoon salt; 1/8 teaspoon pepper; Dash Cayenne Pepper; 1/2 teaspoon sweet paprika; 1/8 cup vegan butter, cubed; 1/4 cup vegan sour cream (homemade or store bought); ¼ cup vegan cream cheese; ½ cup unsweetened dairy free milk (I used unsweetened almond milk); 1 / 2 cup shredded dairy free cheddar cheese; 2 Tblsp nutritional yeast; 1 tablespoons minced fresh parsley; additional toppings: dairy free cheddar cheese, parsley, green onions, paprika

by Sarah Hayes

4 servings

1 hr 45 min

These vegan shepherd’s pie twice baked potatoes are hearty and comforting and perfect as a meatless main dish. Dairy free, gluten free and luxurious tasting, your dinner guests will rave about these spuds.

Plant Based Comfort Food

These vegan stuffed potatoes are indulgent and comforting! They are the perfect meal to make for your dairy free and gluten free guests. If you are ready to branch out from a simple baked potato, try these twice baked potatoes that are stuffed with a meatless shepherd’s pie!

While the ingredient list may look long, most of these spices and pantry or freezer staples you probably already have in your kitchen! I love that this stuffed potato recipe also includes fresh ingredients, it’s the perfect combo for a comfort food vegan dinner dish!

These special shepherd’s pie twice baked potatoes are a super special meal and they are perfect as a meatless main during the holiday season!

These potatoes are a cross between a loaded baked potato and an overstuffed potato skin! That means they are very filling and very acceptable as the meatless main dish. We serve these spuds with our or a simple side salad and it’s the perfect winter vegan dinner.

These potatoes are top notch to serve at the holidays or anytime you need a comfort food fix.

vegan shepherd s pie twice baked potatoes

Serve these twice baked potatoes during the winter and the fall when you are craving a warm & hearty meal!

This vegan comfort food dish is sure to please even your omnivore friends!

Tag @badtothebowl on social media if you make these special twice baked vegan spuds!

Vegan Shepherd’s Pie Twice Baked Potatoes

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Recipe details

Yield 4 servings
Time spent: Prep time: 30 Minutes Cook time: 75 Minutes Total time: 1 hr 45 min

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Ingredients

4 large russet potatoes
½ bag meatless crumbles (gluten free if needed, we used Gardein)
1/2 medium onion, chopped
1 /2 medium green pepper, chopped
1 /2 medium sweet red pepper, chopped
2 garlic cloves, minced
1 / 2 of a 16 oz package of frozen mixed vegetables
1 Tblsp white miso paste
½ tablespoon ketchup
1/2 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Dash Cayenne Pepper
1/2 teaspoon sweet paprika
1/8 cup vegan butter, cubed
1/4 cup vegan sour cream (homemade or store bought)
¼ cup vegan cream cheese
½ cup unsweetened dairy free milk (I used unsweetened almond milk)
1 / 2 cup shredded dairy free cheddar cheese
2 Tblsp nutritional yeast
1 tablespoons minced fresh parsley
additional toppings: dairy free cheddar cheese, parsley, green onions, paprika

Instructions

Scrub potatoes, wrap in foil. Bake at 375° until tender, about 1 hour.
In a large skillet, cook the meatless crumbles, onion, peppers and garlic over medium heat until vegetables are tender. Add the mixed vegetables, miso paste, ketchup, steak seasoning, salt, pepper, cayenne and sweet paprika. Cook and stir until vegetables are tender.
When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells.
In a large bowl, mash the potato pulp with your vegan butter. Add vegan sour cream, vegan cream cheese, dairy free cheddar cheese and nutritional yeast. Mash potatoes until combined. Stir in minced parsley. Spoon 1 / 2 – ¾ cup meatless veggie mixture into each potato shell; top with ¼ cup + potato mixture.
Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with additional dairy free cheddar cheese; bake until melted, about 5 minutes longer. Sprinkle with green onions and additional sweet paprika.
Store leftovers in the refridgerator.

Comments

Nikki on Feb 17, 2021

What is meatless crumbles?

2 Reply
- Sarah Hayes on Feb 17, 2021
  
  Thank you for asking Nikki! Meatless crumbles would refer to either Gardein or Morningstar meatless crumbles in the freezer section at the grocery.
  
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Vegan Shepherd’s Pie Twice Baked Potatoes

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