Name: Lentil Shepherds Pie Potatoes Recipe
Total time: 90 min
Yield: 10
Cuisine: American

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Quiz: From salt to malt, no spoilers here!

Quiz: Curry on with these Indian soups!

Strawberry And Guava Smoothie; Beverage To Replenish Your Senses

Love Fruits? Here Are Some Exotic Fruits That Are Worth Trying

5 Reasons To Eat Dry Fruits And Nuts Regularly In Winter

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Twice baked lentil shepherds pie potatoes-a fun plant-based take on the irish classic, these potatoes are stuffed with wholesome lentils and veggies for an easy and delicious meal (gluten-free) some of you might remember the vegan lentil shepherds pie that i posted a while back. its one of our favorite recipes. 

How to make Lentil Shepherds Pie Potatoes Recipe

Sarah

Crawler

American

<p>Twice baked lentil shepherds pie potatoes-a fun plant-based take on the irish classic, these potatoes are stuffed with wholesome lentils and veggies for an easy and delicious meal (gluten-free) some of you might remember the vegan lentil shepherds pie that i posted a while back. its one of our favorite recipes. </p>

Vegan butter,  or extra virgin olive oil

Yellow onion,  finely chopped

Garlic cloves,  minced

Dried thyme

Dried oregano

Vegan worcestershire

Tomato paste

Cooked lentils

Frozen mixed vegetables

Vegetable broth

Russet potatoes

Plain unsweetened coconut milk

Vegan butter,  or olive oil

Garlic powder

Fine sea salt and pepper,  more to taste,  if desired

Preheat the oven to 400f. Scrub the potatoes under running water then prick them several times with a fork. Place on the top rack of the oven and cook for 60-75 minutes. When theyre ready they should give in a little when you squeeze them (wearing an oven mitt, of course). Remove and set aside to cool then reduce the heat to 350f.

step 1

Meanwhile, prepare the filling. In a large skillet or pot over medium heat, warm the butter/oil. Add the onion and cook for 3-4 minutes then add the garlic, tomato paste, worcestershire, and seasonings (thyme, oregano, pinch of salt). Stir together and cook for another 3 minutes.

step 2

Add the cooked lentils, frozen vegetables, and broth. Stir together and continue to cook for about 5-7 minutes, until liquid has reduced.

step 3

Once potatoes have cooled enough to handle, slice them in half and scoop out all but a thin layer of the filling in to a large bowl. You want to leave just enough of the filling so that the skin stays firm enough to handle.

step 4

To the large bowl, add the vegan butter, milk and garlic powder. Using a potato masher or fork, mash everything together until smooth. Add salt and pepper, as desired. I prefer to add about 1/2 teaspoon then sprinkle salt on each potato before serving. This helps reduce the overall amount of salt.

step 5

Next spoon the lentil filling into each half of the potatoes so that they are as full as possible. Scoop the mashed potatoes on top. If you want to make them look fancy you can pipe the mashed potatoes out of a bag with a metal frosting tip but that step is totally optional.

step 6

Place potatoes back into the oven and cook for 15 minutes. Broil for 2-3 minutes for brown tops. Serve warm and enjoy!

step 7

Making Thyme For Health