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.
Ingredients in Vegan Shepherd’s Pie Twice Baked Potatoes
These vegan stuffed potatoes are indulgent and comforting! They are the perfect meal to make for your dairy free holiday guests as they contain no milk. Your gluten free guests will appreciate that these spuds are void of gluten. 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! Here is what you need to make this recipe:
From the freezer:
- Meatless crumbles
- Frozen Mixed Vegetables
From the pantry and spice rack:
From the Fridge:
- Green and Red Pepper
- Vegan Butter
- Vegan Sour Cream
- Vegan Cream Cheese
- Fresh Parsley
- Green Onion
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!
How to Make These Shepherd’s Pie Twice Baked Potatoes
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 Bourbon Maple Glazed Green Beans or a simple side salad and it’s the perfect winter vegan dinner.
First, you will want to bake your potatoes. While they bake, you can start to put together your shepherd’s pie filling. I love that this recipe can be completed in steps and you can prepare one part of the recipe while the other is baking!
After your potatoes are baked and cool enough to handle, carefully scoop out the inside of the potato. The best way to do this is to slice off a top of the potato. Next, using a teaspoon from your silverware drawer (I find that metal works better than plastic for scooping), scoop out the potato filling into a medium sized bowl. Once all four potato flesh are scooped out, it is time to mash your potatoes! Just like a non vegan twice baked potato, the filling in these potatoes is decadent and rich. To get the same rich taste, you will need to use vegan sour cream, dairy free cream cheese and plant based milk. You will also need dairy free butter! These twice baked potatoes are not an every night meal, but are perfect for an indulgent plant based special holiday meal!
After your filling is mashed, it’s time to fill your empty potato shells back up! Carefully scoop into the potato shell your vegan shepherd’s pie filling and then your vegan mashed potatoes. Now you will bake your potatoes again – hence the name twice baked potato!
When the potatoes are twice baked, pull them out of the even, sprinkle with cheddar cheese, green onion and paprika. Bake a few minutes more and ta-da – Vegan Shepherd’s Pie Twice Baked Potatoes!
How to Serve and Store Your Epic Shepherd’s Pie Twice Baked Potatoes
These potatoes are top notch to serve at the holidays or anytime you need a comfort food fix. Some good salad or soup pairing options include:
- Bourbon Maple Glazed Green Beans
- Fresh Salad Greens with Oil Free Balsamic Pomegranate Tahini
- Holiday Salad with Roasted Beets, Candied Pecans and Quinoa
- Vegan Lentil Soup with Kale
- Cannellini Kale Soup
Store leftovers in your refrigerator! Do not freeze your leftover baked potatoes.
This recipe will make more of the shepherd’s pie and mashed potatoes than you need. Both the extra pie stuffing and mashed potatoes can be frozen though and used to make these again! You could also serve the extra shepherd’s pie filling and potatoes along with the main dish for some extra comfort.
If you make these Shepherd’s Pie Twice Baked Potatoes, we would love to know! Tag @badtothebowl on social media.
Vegan Shepherd’s Pie Twice Baked Potatoes
- 4 russet potatoes , large sized
- 2 cups meatless beef crumbles , I used Gardein
- 1/2 medium onion , chopped
- 1/2 medium green pepper , chopped
- 1/2 medium sweet red pepper , chopped
- 2 garlic cloves , minced
- 2 cups frozen mixed vegetables
- 1 Tablespoon white miso paste
- 1/2 Tablespoon ketchup
- 1/2 Tablespoon steak seasoning , I used Montreal steak seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- pinch cayenne pepper
- 1/2 teaspoon sweet paprika
- 1/8 cup dairy free butter , cubed
- 1/4 cup vegan sour cream
- 1/4 cup vegan cream cheese
- 1/2 cup unsweetened dairy free milk , I used unsweetened almond milk
- 1/2 cup shredded dairy free cheddar cheese
- 2 Tablespoons nutritional yeast
- 1 Tablespoon fresh parsley , minced
Additional Toppings; Dairy free cheddar cheese, parsley, green onions, paprika
- 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 . 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.