Twice-Baked Shepherd Pie Potatoes 🥔
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4 medium baking potatoes ( I used russet) ,
1 med yellow onion finely chopped,
12 oz bag veggie/meatless crumbles,
3 cloves of garlic minced,
3 cups frozen vegetable blend,
1 tbl Worcestershire sauce
1/4 cup dairy-free cream cheese,
1/4 cup dairy-free butter,
1️⃣ Brush potatoes with oil, pierce with fork on both sides. Bake at 375F for one hour or air fry at 400 F for 40 minutes
2️⃣ While potatoes are baking, in a large sauté pan/pot heat 2 tbl of oil over med heat, add onion, cook 5-7 min till onion is golden.
3️⃣ Add crumbles & heat according to package directions until browned. Stir in garlic, cornstarch, tomato paste stirring continuously for 1-2 min until paste darkens in color
4️⃣ Add broth, vinegar, & spices. Scrape up any brown bits, simmer low for 10 min stirring occasionally.
5️⃣Add frozen veggies & Worcestershire sauce. Take out bay leaf. Adjust seasonings. Heat through.
6️⃣ When potatoes are cool enough to handle, split each in half, scoop out middle, leaving skins intact. Place skins on parchment lined baking sheet, & place potatoes in a bowl. Mash with fork or use a ricer (preferred method) then add milk, butter, cream cheese, s/p, & mix together till smooth.
7️⃣Next pack potato skins with veggie filling. Fill skins all the way to the top.Then spread a thick layer of mash evenly across the tops of the crumble. Use tines of fork to decorate tops (optional)
8️⃣ Bake at 350 F for 10 min then broil on top rack for 2-3 min to crisp tops
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