Shepherd’s Pie Potato Skins

Vegetarian and vegan versions of shepherd’s pie potato skins! Perfect for St. Patrick’s Day!

8 russet potatoes, baked whole
3 Tablespoons extra virgin olive oil or vegan butter, plus more for brushing potatoes
dairy-free milk
salt and pepper

Filling:
2 Tablespoons extra virgin olive oil
4 carrots, finely chopped
2 celery sticks, finely chopped
1 medium onion, finely chopped
2 portabella mushrooms, finely chopped
5 cloves garlic, minced
1 twelve-ounce bag frozen peas
2 Tablespoons soy sauce
1 Tablespoon balsamic vinegar
1 Tablespoon chopped fresh sage (or 1 – 2 teaspoons dried)
1/2 teaspoon dried thyme
1 Tablespoon flour
1/2 cup vegetable stock
1 cup cooked pink lentils
salt and pepper

Toppings:
mashed potatoes (for vegan version)
grated Irish cheddar cheese (for vegetarian version)
chopped flat-leaf parsley
aged balsamic vinegar or balsamic syrup

View the full recipe at the Seasonal Veg Head →