Twice-Baked Shepherd's Pie Potatoes
Ingredients
- 4 medium baking potatoes
- 2 tablespoons olive oil
- 2 carrots
- 1 medium yellow onion
- 12 ounces veggie or meatless crumbles
- 1 clove garlic
- 2 tablespoons tomato paste
- 2 tablespoons corn starch
- 2 cups veggie broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1 bay leaf
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tablespoon Worcestershire sauce
Mash
- 1/4 cup dairy-free cream cheese
- 1/2 cup non-dairy milk
- 1/4 cup dairy-free butter
- Salt and pepper to taste
Preparation
Brush potatoes with oil and pierce with fork on both sides. Bake at 375°F for one hour or air fry at 400°F for 40 minutes.
While potatoes are baking, heat 2 tablespoons of oil in a large sauté pan over medium heat, add carrots and onion, cook for 5-7 minutes until onion is translucent and carrots soften.
Add crumbles and heat according to package directions until browned. Stir in garlic, corn starch, and tomato paste, stirring continuously for 1-2 minutes until paste darkens in color.
Add broth, vinegar, and spices. Scrape up any brown bits and simmer on low for 10 minutes, stirring occasionally.
Add frozen veggies and Worcestershire sauce. Remove bay leaf, adjust seasonings, and heat through.
When potatoes are cool enough to handle, split each in half and scoop out the middle, leaving skins intact. Place skins on a parchment-lined baking sheet. Mash the potato flesh with a fork or ricer, then add milk, butter, cream cheese, salt, and pepper, and mix until smooth.
Pack the potato skins with the veggie crumble mixture, filling them to the top. Then spread a thick layer of the mashed potato mixture evenly across the tops.
Bake at 350°F for 10 minutes, then broil on the top rack for 2 minutes to crisp up the tops of the potato. Enjoy!