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baked potatoes

Vegan Shepherd’s Pie Baked Potatoes

Loaded with lentils and vegetables, these vegan Shepherd’s Pie Baked Potatoes are perfect comfort food! They’re a great meal to warm up with on chilly weeknights.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 4 servings
Calories 358 kcal


  • 4 large russet potatoes
  • 1 tablespoon neutral-flavored cooking oil, divided
  • salt and pepper to taste
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 5 ounces white button or crimini mushrooms coarsely chopped (about 8 mushrooms)
  • vegetable stock divided
  • 2 teaspoons vegan Worchestershire sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons cornstarch
  • ½ cup frozen peas thawed
  • 2 cups cooked lentils
  • ¼ cup chopped fresh parsley plus more for garnish, optional


  • If you’re cooking the potatoes in your oven, preheat it to 425°.
  • Wash and dry the potatoes, and prick them a few times with the tines of a fork.
  • Rub them each with about ½ teaspoon oil, and then sprinkle with salt and pepper.
  • If you’re cooking the potatoes in the oven, you can either place them directly on the oven rack or on a baking rack. Cook them for 45 to 60 minutes, or until the skin is crispy and they are fork tender.
  • If you’re cooking the potatoes in your air fryer, cook them on 400° for 35 to 45 minutes, or until the skin is crispy and they are fork tender.
  • While the potatoes are cooking, you can make the vegetables. Heat the remaining oil in large pan over medium-high heat. Add the onion and cook for about 5 minutes, until it begins to brown and turn translucent.
  • Add the garlic, mushrooms, carrots, and a pinch of salt, and continue cooking until the mushrooms have released their liquid.
  • Whisk together 1 cup of vegetable stock, Worchestershire sauce, tomato paste, and cornstarch.
  • Add the stock mixture to the pan along with the lentils and peas. Turn down the heat and simmer until the mixture has thickened slightly, about 10 minutes.
  • Stir in the parsley and season with salt and pepper to taste.
  • Cut open the baked potatoes and drizzle each with a tablespoon of stock. Fluff the insides with a fork
  • Divide the vegetable mixture among each potato and top with more parsley, if desired. Serve hot.


Calories: 358kcal