Baked Potatoes Topped with Shepherd's Pie Filling — Gracious Veg

Stuff baked potatoes with shepherd’s pie filling! This clever solution gets you all the same flavors but skips the oven and making the whipped potatoes.. A perfect plant-based entree.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start the lentils. You’ll need one cup of cooked lentils, but you can cook more and freeze the leftovers for another purpose. If you’re just making enough for this recipe, start with 1/3 cup lentils. Put them in a saucepan, cover with water by 2”, bring to a boil, then turn down the heat and simmer for 20-25 minutes until they are soft but not mushy.

Step 2

Make the filling. Water-sauté the following in a Dutch oven or other large pan on the stove until the onions are transparent and the other vegetables are tender to your liking, 8-12 minutes or so. (What is water-sauté?)

Step 3

Add the following , stir well, and cook for 1-2 minutes.

Step 4

Add the liquid, stir, turn the heat to medium, and heat until the mixture is bubbly and thick, about 3-5 minutes.

Step 5

Remove the mixture from the heat. It is ready to spoon onto baked potatoes.

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