Vegan Shepherd's Pie Twice Baked Potatoes

0 Preheat the oven to 400 degrees(F)
1 Poke holes in the potatoes all around them with a fork. Brush the potatoes with the olive oil on all sides, then sprinkle each with a few pinch of salt and pepper.
2 Place them on a sheet pan. Bake for 50-65 minutes or until the potatoes are tender.
3 While the potatoes bake, make the filling. Heat the olive oil on medium high in a large non-stick skillet.
4 Add the onions and garlic to the skillet. Sauté, reducing heat as needed until the onion is translucent. About 1-3 minutes.
5 Then add the vegan beef, and sauté until the vegan beef is cooked through. About 5-10 minutes.
6 Pour in the liquid aminos, tomato paste, agave, broth and a pinch of salt and pepper. 
7 Stir and sauté for another minute, then add the frozen veggies. Continue cooking until the veggies are hot.
8 Taste and adjust seasonings. Turn off the heat and let it sit while you finish the potatoes.
9 Once the potatoes are tender, remove them from the oven, reduce the oven heat to 350 degrees(F).
10 Let the potatoes cool a bit, once they are cool enough to handle, you can either slice them in half so you get 8 portions, or just slice a little bit of the top off and leave just 4 portions.
11 Scoop the potato out of the peel, making sure to not puncture the peel and leave it whole. Scoop all the potatoes into a medium sized mixing bowl.
12 Add the vegan butter, vegan cream or milk, vegan cheese and a generous pinch of salt and pepper to the potatoes. Mash them until completely smooth.
13 Place each potato skin back onto the sheet pan and then evenly fill them with the filling. 
14 Evenly top with the mashed potatoes and smooth them out. 
15 Bake again for 10-15 minutes. Then broil on high for 2-4 minutes until golden brown. 
16 Serve immediately.