Twice-Baked Shepherd's Pie Potatoes
Ingredients
- 4 medium baking potatoes
- 2 tablespoons olive oil
- 2 carrots finely chopped
- 1 medium yellow onion finely chopped
- 12 ounces veggie or meatless crumbles
- 1 clove garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch
- 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
For the 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, pierce with fork on both sides and bake at 375°F for one hour or air fry at 400°F for 40 minutes
While potatoes are baking, in a large sauté pan or pot heat 2 tablespoons of oil over medium, add carrots and onion, and cook 5-7 minutes until onion is translucent and carrots soften
Add crumbles and heat according to package directions until browned, then stir in garlic, cornstarch, 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, scoop out middle leaving skins intact, place skins on parchment-lined baking sheet, and place potatoes in a bowl
Mash potatoes with a fork or use a ricer, then add milk, butter, cream cheese, salt and pepper, and mix together until smooth
Pack potato skins with veggie crumble, fill skins all the way to the top, then spread a thick layer of mash evenly across the tops of the crumble
Bake at 350°F for 10 minutes then broil on top rack for 2 minutes to crisp up tops of potato
