Veggie Shepherds’ Pie Served In Potato Skins

Shepherds’ pie is such a classic dish, that all of us love from time to time. It can be even tastier and more exciting when you try a veggie Shepherds’ pie with a twist! It is served in a potato. That can make it a cool dish to serve at a party. If instead of using large potatoes you use small ones, the dish can be bite-sized hot canapes.

Veggie Shepherds' Pie Served In Potato Skins

Veggie Shepherds’ Pie Served In Potato Skins

Even if you are not a vegetarian, it is good to add extra veggies to your diet and cut a little bit on the meat consumption. Everything is great in a moderation. In my diet, I try to include veggie meals at least for 2 dinners a week and fish or seafood for another 2, which leaves me with 3 days to eat meat for dinners. Everyone has their own dietary preferences, and I am no nutritionist, but it’s just something to think about.

This meal can be a great introduction if you are one of the people who are not a fan of veggie only meals. It’s simply delicious and it is also really filling. The lentils and veggie combination is a great way to reduce your meat intake in a healthy and nutritious way.

If you like this recipe but your too busy to cook, check out our ChefXChange Meal Service. It’s a set of 3 or 5 meals which you can get delivered to your doorstep every Monday. The meals are healthy and prepared by our professional chefs. You get to eat yummy food, without having to spend time on cooking or grocery shopping.

If you like this recipe, you will love some of our other recipes such as Healthy salmon quinoa bowls or Mexican style cauliflower rice with guacamole recipe. For more food inspirations head to our main website and see what delicious menus our Private Chefs are offering.

Print Recipe
Veggie Shepherds' Pie
Recipe adapted from thevegspace.co.uk
Stuffed potatoes
Course Main Dish
Cuisine British
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Course Main Dish
Cuisine British
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Stuffed potatoes
Instructions
  1. Preheat your oven to 180°C. Prick the potatoes a couple of times, rub with oil, sprinkle with salt, then bake for 1 hour or until soft. When cooked, remove from the oven and set aside to cool.
  2. Meanwhile, heat the oil in a large pan or casserole dish, and fry the onion and celery for 3-4 minutes until soft. Add the carrot and parsnip and fry for a further 3-4 minutes, and then the mushrooms. Continue to cook gently for 5 minutes until the mushrooms have released most of their liquid.
  3. Add the puy lentils, tomato purée, wine, stock cube and water to the pan, then cover and simmer for 30 minutes or until the lentils are tender.
  4. When the potatoes are cool enough to handle, slice off the top of each (about two-thirds of the way up the potato). Scoop out the flesh, leaving just enough around the skin to keep the shape of the potato. Place the flesh into a bowl, add butter and mash thoroughly until no lumps remain. Season with salt and pepper to taste.
  5. Divide the pie filing between the four potatoes, and use a piping bag with a large nozzle to add the mashed potato topping to the pies. (If you a short of time, just dollop it on and spread with a knife instead!).
  6. Return the potatoes to the oven for 10-15 minutes until heated through, and the potato topping is turning golden brown.
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