Vegetarian Shepherd's Pie Baked Potatoes

Baked Potato and Shepherd's Pie all in one! 

If you like Shepherd's Pie you'll love these Shepherd's Pie Baked Potatoes. I really like twice baked potatoes and Shepherd's Pie is right up there with my favourite comfort foods. Now they're combined in one main dish and how delicious they are! 

I must confess I didn't come up with the idea myself. I saw it on YouTube and thought it was a great idea. Although it takes a little more time to make than a Shepherd's Pie it's not much more. The most tedious thing about them is scooping out the hot potato from the baked potato shell. But, that actually didn't take as long as I thought it would. I've made them three times now and it's easier each time I make them. As a bonus you can make them the day before and bake them the next. They also reheat really well as left-overs. Pop them in the microwave or toaster oven and they're almost as good as the day they were made.

If you find you have some of the filling left  over (that can happen if you happen to bake smaller potatoes) you can always serve it with the potatoes or even heat it up on another day and serve it over French fries or mashed potato.

I'll be making these again, for sure! We really enjoy them. I can see them appearing at family dinners and potlucks in the near future. 

Printable recipe at end of post.

Vegetarian Shepherd's Pie Baked Potatoes

• 4-6 medium to large potatoes
• 1 cup veggie burger crumbles, such as Yves Ground Round or reconstituted TVP
• 1 medium onion, diced
• 3 tablespoons butter or oil, divided
• 1-1½ cups frozen mixed vegetables or left-over vegetables
• 2 tablespoons flour
• 1 vegetarian beef-like bouillon
• 1 cup water
• Butter
• Milk
• Salt and pepper to taste
• 1 cup shredded cheddar cheese, divided (optional)

How to make it:

Wash, scrub and dry the outside of each potato. Bake potatoes until soft. I like to start baked potatoes in the microwave oven for about 5 minutes until just starting to soften. Then I place them in a 375-400 degree oven for 20 or 30 minutes until completely baked. 

While potatoes are baking make the Shepherd's Pie filling. Place the remaining 2 tablespoons oil or butter in a medium hot frying pan. Fry the diced onion until soft and just starting to turn golden brown on the edges. If using frozen vegetables cook them in lightly salted water and drain. If using left-over vegetables dice in small pieces. Any two or three left-over vegetables such as carrots, green beans, peas, turnip, corn, etc. makes a good mix. When the onions are cooked add the veggie burger crumbles and vegetables. Mix and sprinkle 2 tablespoons flour over the mixture and stir through. Add 1 cup water and the bouillon cube and bring to a gentle boil until the mixture thickens and the bouillon is dissolved. Taste and season with salt and pepper if needed. The filling should be somewhat thick.

When the potatoes have finished baking salt and grease the hot potatoes using 1 tablespoon of the butter or oil.  Let potatoes cool a minute or two and then cut off the tops and scoop the flesh out into a medium sized bowl. Leave about a quarter-inch thick shell around each potato. The tops can be discarded or eaten as a snack. Mash the potato flesh with enough milk and butter to taste until you have a thick mashed potato mix. Season with salt and pepper. If you are using the cheese, mix in about ⅔ cup of the shredded cheese at this time.

Place the scooped out potatoes on a parchment paper or foil lined baking sheet. Fill each potato to the top with the Shepherd's Pie filling. Carefully top each filled potato with a mound of mashed potatoes. Pile on the mashed potatoes until you've used them all up. Sprinkle each potato with the remaining grated cheese if using. 

Bake the filled potatoes at 375-400 degrees for 30 minutes or until hot and bubbling and the top is starting to brown.  You may also refrigerate the potatoes when filled and topped with the mashed potatoes and bake them the next day. You may need to add a few extra minutes to the baking to make sure the potatoes are heated through.

Makes 4-6 medium to large potatoes.

Wash, scrub and dry the outside of each potato. The amount of filling will be enough for 4-6 medium to large potatoes.

Bake potatoes until soft. I like to start baked potatoes in the microwave oven for about 5 minutes until just starting to soften. Then I place them in a 375-400 degree oven for 20 or 30 minutes until completely baked. 

While potatoes are baking make the Shepherd's Pie filling. Place the remaining 2 tablespoons oil or butter in a medium hot frying pan. Fry the diced onion until soft and just starting to turn golden brown on the edges. When the onions are cooked add the veggie burger crumbles and vegetables. Mix and sprinkle 2 tablespoons flour over the mixture and stir through. Add 1 cup water and the bouillon cube .

Bring to a gentle boil until the mixture thickens and the bouillon is dissolved. Taste and season with salt and pepper if needed. The filling should be somewhat thick.

When the potatoes have finished baking salt and grease the hot potatoes using 1 tablespoon of the butter or oil.  Let potatoes cool a minute or two and then cut off the tops. The tops can be discarded or eaten as a snack. 

Scoop the flesh out into a medium sized bowl. 

Leave about a quarter-inch thick shell around each potato. If the potato is too hot to handle use a clean cloth to help hold it.  

Mash the potato flesh with enough milk and butter to taste until you have a thick mashed potato mix. Season with salt and pepper. If you are using the cheese, mix in about ⅔ cup of the shredded cheese at this time.

Place the scooped out potatoes on a parchment paper or foil lined baking sheet. Fill each potato to the top with the Shepherd's Pie filling. Carefully top each filled potato with a mound of mashed potatoes. 

Pile on the mashed potatoes until you've used them all up. Sprinkle each potato with the remaining grated cheese if using. 

Bake the filled potatoes at 375-400 degrees for 30 minutes or until hot and bubbling and the top is starting to brown.  

You may also refrigerate the potatoes and bake them next day. You may need to add a few extra minutes to the baking to make sure the potatoes are heated through.

Serve the potatoes with a vegetable and salad for a full meal.

Vegetarian Shepherd's Pie Baked Potatoes

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