These Vegan Jacket Potato Shepherds’ Pies put a plant-based twist on the British classic, with a rich red-wine, puy lentil and mushroom gravy filling.
Shepherd’s Pie is ultimate comfort food, and here it’s reimagined inside baked potato skins — my Vegan Jacket Potato Shepherds’ Pies. The filling combines braised puy lentils and mushrooms in red wine with carrots, parsnip and aromatic veg for a hearty, savoury centre. The mash is piped back into the potato skins for a pleasing finish, though you can simply spoon it on if you prefer.
📝 What you need
- Large baking potatoes
- Onion
- Celery
- Carrot
- Parsnip
- Mushrooms
- Puy lentils
- Tomato purée
- Red wine
- Vegetable stock powder (check it is vegan)
- Dairy-free margarine
❄️ Freezing
These shepherds’ pie potatoes freeze very well. I recommend making a batch — at least four — and freezing any extras for quick dinners later. If you’re batch-cooking, it’s worth taking a little extra time to pipe the mashed potato topping so the finished pies look great straight from the freezer.
👩🏽🍳 What else can I make with puy lentils?
If you have extra puy lentils, they’re great in many recipes — try them in pies, chillis, soups or pasties. Puy lentils keep their shape and add a meaty texture and earthy flavour that works well across savoury dishes.
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ “These came out great! So delicious! My non-vegan husband loved ’em too! Thanks Kate!” Suz
⭐️⭐️⭐️⭐️⭐️ “This is super delicious! We loved it. The parsnip is a must as it adds such a delicate and lovely flavor. A new favourite way to cook lentils. Our kids liked it too. Thank you!” Carrie
🍽 If you liked that…
…you might enjoy other hearty vegan pies and mash recipes, such as cottage pie variations, vegetable pies and lentil-based bakes.
-
Vegan Cottage Pie with colcannon mash
-
Vegetable Pie with asparagus and Tenderstem broccoli
-
Carrot and Swede Mash with garlic butter
-
Vegan Puff Pastry Pie with Tenderstem and creamy lentils
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📖 Recipe
Vegan Jacket Potato Shepherds’ Pie
Kate Ford | The Veg Space
Ingredients
- 4 very large baking potatoes
- 2 tablespoon olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 150 g mushrooms, sliced
- 150 g puy lentils, rinsed
- 2 tablespoon tomato purée
- 125 ml red wine
- 1 teaspoon vegetable stock powder
- 350 ml water
- 2 tablespoon dairy-free margarine
Instructions
- Preheat oven to 190°C / 375°F / Gas Mark 5. Prick the potatoes a few times, rub with a little oil and sprinkle with salt. Bake for about 1 hour or until a knife slides easily into the centre. Remove and leave to cool.
- Heat the oil in a large lidded frying pan or casserole. Fry the onion and celery for 3–4 minutes until soft. Add the carrot and parsnip and cook a further 3–4 minutes, then add the mushrooms and cook gently for about 5 minutes until they’ve released most of their liquid.
- Add the puy lentils, tomato purée, red wine, stock powder and water. Cover and simmer for 30 minutes or until the lentils are tender and the mixture is thick and flavorful.
- When the potatoes are cool enough to handle, slice off the top third of each. Scoop out the flesh, leaving a thin layer to keep the skins stable. Mash the scooped potato with the dairy-free margarine until smooth. Season with salt and pepper.
- Divide the lentil and mushroom filling between the four potato shells. Fill a piping bag with the mashed potato and pipe a decorative topping, or simply spoon and spread the mash over each filled potato.
- Return the filled potatoes to the oven for 10–15 minutes until heated through and the tops are starting to brown. Serve hot.
Nutrition
Let us know how it was! Mention @thevegspace or #thevegspace
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