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Vegan Shepherd’s Pie Twice Baked Potatoes
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Printable Vegan Shepherd's Pie Twice-Baked Potatoes Recipe Card

Comfort food meets party-friendly design. This vegan shepherd’s pie transforms into crispy twice-baked potatoes. It has a rich filling, a fluffy topping, and sturdy portions, perfect for St. Patrick’s Day or cozy dinners.
Prep Time30 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 55 minutes
Course: Mouthwatering Main Dish Recipes
Cuisine: American
Servings: 4 servings
Calories: 300kcal
Author: Tikare

Equipment

  • 1 Rimmed Baking Sheet
  • 1 Large skillet or sauté pan
  • 1 Potato masher
  • 1 Mixing bowl
  • 1 Sharp knife
  • 1 Silicone spatula or wooden spoon

Ingredients

Potatoes

  • 4 russet potatoes

Shepherd’s Pie Filling

  • 2 cups meatless beef crumbles
  • 1/2 medium onion diced
  • 1/2 medium green pepper diced
  • 1/2 medium sweet red pepper diced
  • 2 garlic cloves minced
  • 2 cups frozen mixed vegetables
  • 1 Tablespoon white miso paste
  • 1/2 Tablespoon ketchup
  • 1/2 Tablespoon steak seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • pinch cayenne pepper
  • 1/2 teaspoon sweet paprika

Mashed Potato Topping

  • 1/8 cup dairy-free butter
  • 1/4 cup vegan sour cream
  • 1/4 cup vegan cream cheese
  • 1/2 cup unsweetened dairy-free milk
  • 1/2 cup shredded dairy-free cheddar cheese
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon fresh parsley chopped

Instructions

  • Bake the potatoes: Preheat the oven to 375°F (190°C). Scrub the potatoes, pierce them a few times with a fork, and bake them directly on the rack for about 60 minutes, until a knife slides in easily.
  • Cook the Filling: In a large pan, sauté the meatless crumbles, onion, green pepper, and red pepper over medium heat until softened. Add garlic and cook for 30 seconds more. Stir in mixed vegetables, miso paste, ketchup, and all seasonings. Cook until it's hot and slightly thickened.
  • Prepare the Potato Shells: Let potatoes cool just enough to handle. Slice each in half lengthwise and gently scoop out the centers, leaving a thin wall so the skins stay sturdy.
  • Make the Mashed Topping: Mash the scooped potato with dairy-free butter, vegan sour cream, vegan cream cheese, dairy-free milk, shredded cheese, nutritional yeast, and parsley. Add the milk gradually until smooth and fluffy.
  • Fill The Potatoes: Spoon the shepherd’s pie filling into each shell, then top with the mashed potatoes. Lightly press so the topping stays in place.
  • Bake Again: Return to the oven and bake for 20 minutes at 375°F (190°C) until heated through.
  • Finish With Cheese: Sprinkle a little extra dairy-free cheese on top and bake for 5 more minutes until melted.

Notes

Nutrition Estimate (Per Serving)

Approximate values based on ingredient totals and standard plant-based substitutes:
  • Calories: ~300 kcal
  • Carbohydrates: ~40g
  • Protein: ~13g
  • Fat: ~10g
  • Fiber: ~8g
(Values are estimates and vary by brand.)

Nutrition

Calories: 300kcal