Twice Baked, Lentil Shepherd's Pie Stuffed Potatoes (vegan, GF)

My most pinned recipe is for Lentil Shepherd's pie. (It's also one of my first food photography forays and one of early blog pictures I wish I could redo!) I had an idea to do a different version of the recipe by stuffing baked potatoes with the filling instead of layering all the ingredients in a baking pan. The results were quite good and would make an excellent dish for a vegan potluck or an excellent way to cook for a dinner party beforehand. Just par-bake the stuffed potatoes beforehand, and finish the baking before your guests arrive!

Twice Baked, Lentil & Quinoa Shepherd's Pie Stuffed Potatoes
Serves 6-12; vegan, gluten free


  • 1 cups of lentils
  • 1.2 cup quinoa  
  • 5 cups of water 
  • 1 bay leaf 
  • 6 medium potatoes 
  • 1/4 cup +/- vegan margarine 
  • 3/4 cup +/- non-dairy milk 
  • salt and pepper to taste 
  • 1/2 cup of diced celery 
  • 1/2 cup of shredded carrots 
  • 3 TB olive oil 
  • garlic and onions to taste 
  • 1 tsp dried powdered sage 
  • 1/2 tsp rosemary (crush it) 
  • 1/2 tsp dried thyme 
  • 1/2 tsp crushed red pepper 
  • 1/2 tsp mustard powder
  • 3 TB soy sauce (use GF tamari if you want to make it gluten free!)
  •  3 TB tomato paste (you can also use ketchup!) 
  • 2 cups frozen corn and/or peas
  • paprika
  • spray oil


1) Bake potatoes at 425 for 50-60 minutes. Remove form oven and let cool slightly (or are cool enough for your to handle.
2) While the potatoes are baking, bowl water with bay leaf and a dash of olive oil, add lentils, cook for ten minutes, add quinoa, and simmer, covered, for another 20 minutes or until lentils are soft. Set aside when done. You may need to drain any excess water, but if you let the lentils sit, the extra water will be absorbed.
3) Cut potatoes in half and scoop out middle of each section and transfer all extra potato to a flat bottomed, medium-sized bowl.
4) Mash scooped-out potatoes with margarine, milk, salt and pepper. Alternately, you can just use your favorite way of making mashed potatoes. Leave them a little on the wet side, though, or your final product will be too dry.
5) In a large saute pan, add olive oil and garlic and onions (if using), celery, carrots and herbs/spices and cook until the veggies are tender, then add cooked lentil/quinoa mixture stirring until everything is well incorporated. Add salt and pepper, tamari or soy sauce, and tomato paste and mix well. remove from heat.


1) Heat oven to 350.
2) In your scooped out potato shells, add about 1/4-1/2 cup of lentils (don't over stuff or it will be a huge mess). Pat down the lentils.
3) Top lentils with a few tablespoons of corn or peas. Pat down.
4) Top potatoes with the mashed potato mixture. (You will have to use your hands!) Sprinkle with paprika. Repeat with the remaining shells.

Option: Mix all the fillings together and just stuff instead of layering.

Second Baking

1) Place stuffed potatoes on a baking pan or dish lined with parchment paper. You can leave room in between them or have them touch.
2) Spray the tops of each potato with spray oil.
3) Bake for about 20-30 minutes. In the last few minutes, stick them under the broiler to brown the stops.
4) Serve with gravy, ketchup,  top with cheese, or whatever you fancy!

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