Twice-Baked Shepard’s Pie Potatoes
Ingredients
- 4 medium baking potatoes
- 2 tbl olive oil
- 2 carrots finely chopped
- 1 med yellow onion finely chopped
- 12 oz bag veggie/meatless crumbles (store bought)
- 1 clove garlic minced
- 2 tbl tomato paste
- 2 tbl corn starch
- 2 cups veggie broth
- 1 tbl balsamic vinegar
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tbl Worcestershire sauce For the mash: 1/4 cup dairy free cream cheese
- 1/2 cup non dairy milk
- 1/4 cup dairy free butter
- s/p to taste
Preparation
Brush potatoes with oil, pierce with fork on both sides. Bake at 375F for one hour or air fry at 400 F for 40 minutes
While potatoes are baking, in a large sauté pan/pot heat 2 tbl of oil over medium, add carrots & onion, cook 5-7 min till onion is translucent & carrots soften
Add crumbles & heat according to package directions until browned. I cooked my crumbles for 3 min. Stir in garlic, corn starch, tomato paste stirring continuously for 1-2 min until paste darkens in color
Add broth, vinegar, & spices. Scrape up any brown bits, simmer low for 10 min stirring occasionally
Add frozen veggies & Worcestershire sauce. Take out bay leaf. Adjust seasonings. 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, & place potatoes in a bowl. Mash with fork or use a ricer (preferred method) then add milk, butter, cream cheese, s/p, & mix together till smooth
Next 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 min then broil on top rack for 2 min to crisp up tops of potato. Enjoy