Shepherd’s Pie Stuffed Baked Potatoes
You might have seen videos (vegan and non-vegan) of shepherd’s pie stuffed baked potatoes. I love (vegan) shepherd’s pie so thought it was a great idea, but I’m also busy (and lazy) so don’t get around to making it much. Recipes that have several different steps and use too many pots and dishes are a bit of a hassle, so I decided to make it with a cheat ingredient.
I had a few of these Amy’s Kitchen tins of soup, that I had bought to have easy food in the house while I have a newborn, and thought they’d make a perfect shepherd’s pie filling. I’ve tried it with the lentil vegetable soup and lentil soup and they both work great. They’re pretty healthy and nice and thick so were delicious. You could use other lentil and vegetable soups too if you like.
So it makes the recipe really easy, simply a baked potato, with a lentil soup filling, and mashed potato on top. The perfect comfort food and a good portion size for one person.
Ingredients (serves 4):
- 4 large potatoes (I used roosters)
- Extra virgin olive oil (or any oil you like)
- Sea salt (optional)
- 1 tin of vegan lentil soup
- Black pepper
How to do it:
- Preheat the oven to 190 degrees Celsius.
- Use a fork to poke about 10 holes in each potato. Rub a little olive oil and salt on the potatoes (optional).
- Bake the potatoes in the oven for about 50 minutes.
- When the potatoes are cooked, remove them from the oven and keep the oven turned on. Let the potatoes cool slightly so you can handle them.
- With the potatoes lying on their side, slice the top off and use a spoon to scoop out some of the potato. Put this in a bowl and mash it with a little olive oil, salt and pepper.
- Fill the potatoes with the lentil soup, there should be enough for four potatoes.
- Top the potatoes with the mashed potato. You can drizzle on some olive oil, salt and pepper if you like.
- Put the potatoes back into the oven for about 15-20 minutes or until nicely browned on top.