Shepherd’s Pie Baked Potatoes by Dianne Wenz

This yummy and inventive recipe created and shared with us by the incredibly talented Dianne Wenz, of Dianne’s Vegan Kitchen is the perfect Veganuary dish to serve any night of the week! Comforting and nutritious, it provides a hearty addition to a wintry meal. Thank you Dianne!

From Dianne:

“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.  

I baked the potatoes in my air fryer, which gives them a deliciously crisp crust, but, of course, they can be baked in an oven as well. I cooked the filling while they were baking. The meal took much less time to cook that a full shepherd’s pie would, but it was just as tasty.


These Shepherd’s Pie Baked Potatoes are kind of a like an easy upside-down casserole. A baked potato takes the place of mashed potatoes, and a hearty lentil-based “filling” is piled on top.”


Shepherd’s Pie Baked Potatoes

by Dianne Wenz

4 large russet potatoes

1 tablespoon neutral cooking oil, divided

salt and pepper, to taste

1 onion, diced

3 cloves garlic, minced

2 carrots, diced

5 ounces white button or cremini mushrooms, coarsely chopped (about 8 mushrooms)

1¼ 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 chopped parsley, plus more for garnish, optional

If you’re baking 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 baking 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.

Learn more about Dianne and get more of her fabulous recipes and tips at