Vegan Curried Shepard's Pie Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
25 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
552 kcal
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Course
Dinner
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Cuisine
North American
Vegan Curried Shepard's Pie Recipe
Description
The Vegan Curried Shepard's Pie Recipe features a filling primarily made from cooked brown lentils and chickpeas combined with a sautéed vegetable medley that includes onions, garlic, ginger, carrots, celery, and cremini mushrooms. The filling is seasoned with traditional Indian spices such as garam masala, chili powder, and cumin, along with tomato paste, creating a flavor-rich base. The topping consists of mashed sweet potatoes cooked with coconut milk and a touch of cayenne for gentle heat, contributing a creamy, slightly sweet contrast to the spiced filling. This vegan adaptation of shepherd's pie offers a unique twist by incorporating warming curry spices and coconut milk, making it suitable as a filling, wholesome meal.
The preparation involves simmering lentils and sweet potatoes separately, then mashing the sweet potatoes with coconut milk for smoothness. Vegetables are cooked until softened and browned before spices and tomato paste are added to deepen the flavor. When assembled and baked, the pie displays a golden mashed potato crust with a hearty, savory curried vegetable and legume filling beneath. This dish suits those seeking a plant-based entrée combining familiar comfort food texture with the aromatic complexity of Indian-inspired seasonings.
Ingredients
- ½ cup brown lentils or 1 cup cooked, dried
- 1 lb sweet potato about 2 medium, peeled and chopped
- 1 cup coconut milk
- ½ cup water
- cayenne pepper a pinch
- 1 tablespoon coconut oil
- 1 medium onion minced
- 4 cloves garlic minced
- 1 inch ginger minced, piece
- 3 medium carrot diced
- 2 talks celery diced
- 5 cremini mushroom diced
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 5.5 .5 ounce tomato paste canned
- 19 ounce chickpeas drained and rinsed, canned
- 1 cup peas frozen
Instructions
- Add the lentils to a small pot and cover with a few inches of water. Bring the pot to a boil then reduce the heat, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are soft. Drain any remaining liquid.
- Add the sweet potatoes, coconut milk, water, and a pinch of cayenne to a pot and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the sweet potatoes are soft. Mash the sweet potatoes with the leftover cooking liquid and salt to taste.
- While the lentils and sweet potatoes are cooking, heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the garlic, ginger, carrots, celery, and mushrooms to the pan and cook, stirring occasionally, until the vegetables are soft and starting to brown, about 10 minutes.
- Add the garam masala, chili powder, cumin, and sea salt to the pan and cook until fragrant, about 1 minute. Add the tomato paste and let it caramelize for about 3 minutes, or until it has darkened slightly and is sweet smelling. Remove from the heat and stir in the chickpeas, peas, and cooked lentils.
- Preheat your oven to 400 degrees. Transfer the lentils to a casserole dish and top with the mashed coconut sweet potatoes. Bake the Vegan Shepherd's Pie for 20-25 minutes, or until hot and bubbling at the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 552kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1389mg | 58% |
| Potassium | 1748mg | 37% |
| Fiber | 23g | 92% |
| Sugar | 16g | 32% |
| Vitamin A | 24733IU | 495% |
| Vitamin C | 34mg | 38% |
| Calcium | 165mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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