Vegetarian Shepherd’s Pie Stuffed Potatoes

Even meat lovers will be asking for seconds of this version of shepherd’s pie.

Serves: 12Prep: 20 minutesCook: 1 hour 15 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 12


  • 6 russet potatoes, baked
  • 5 tablespoons butter, divided
  • 1 package (8 oz.) fresh mushrooms, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 2 teaspoons thyme, chopped
  • 1 bag (12 oz.) Meal-Ready Sides Peas & Carrots
  • 10 ounces Simple Truth™ Meatless Crumbles
  • 1 cup plus 6 Tbsp. Murray’s Irish cheddar cheese, shredded and divided


  • Heat oven to 350°F. Pierce potatoes with a fork and bake for 50-60 minutes.
  • Melt 2 tablespoons butter in a skillet. Sauté mushrooms, onion and garlic 5 minutes. Season with salt, pepper and thyme.
  • Add mixed vegetables and meat crumbles. Cook 5 additional minutes and remove from heat.
  • Cut potatoes in half and scoop out the flesh of the baked potatoes, leaving a thick layer intact next to the skin.
  • Mash removed potatoes with 3 tablespoons butter. Add 1 cup cheese and mix well. Add vegetable mixture to the potatoes and stir well.
  • Fill potato shells with the filling and top with remaining cheddar cheese. Place on a baking sheet and bake 15 minutes.