London Curried Shepherd’s Pie
This recipe is from my new book Forks Over Knives FLAVOR! Delicious Whole-Food, Plant-Based Recipes to Cook Every Day.
The English love their shepherd’s pie, and they also love their Indian curries. I decided to bring these two British favorites together in this hearty dish that can be a meal by itself. If you want to mix things up, use sweet potatoes instead of russet potatoes for the topping.
NOTE: You will need a 7-by-11-inch (or similar size) baking dish to make this.
Makes 1 7-by-11- inch baking dish
Ready in 1 hour, 15 minutes
London Curried Shepherd’s Pie
Print recipeIngredients
- 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch dice
- 1 tablespoon nutritional yeast
- 1 cup vegetable stock (or water)
- 1 small yellow onion, cut into 1⁄4-inch dice (about 1 cup)
- 2 medium carrots, peeled and cut into 1⁄2-inch dice (about 1 cup)
- 6 ounces green beans, trimmed and cut into 1⁄2-inch segments (about 1 cup)
- 6 medium garlic gloves, minced (about 1 tablespoon)
- 1 tablespoon curry powder
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can kidney beans, rinsed and drained (about 11⁄2 cups)
- 1/2 head cauliflower (about 12 ounces), cut into 1⁄2-inch florets
- 1 cup vegetable stock (or water)
- 2 tablespoons oat flour (or whole-wheat flour)
- 1 tablespoon fresh lemon juice
- sea salt
- freshly ground pepper
Directions
| 1. | Preheat the oven to 400°F. |
| 2. | To make the mashed potatoes, place a steamer basket in a medium saucepan and add 1 to 2 inches of water to the pan. Bring the water to a simmer over medium- high heat. Place the potatoes in the steamer, cover, and steam until they are tender when pierced with a fork, about 10 minutes. Transfer them to a large bowl. Add the nutritional yeast and stock. Mash with a potato masher until creamy. Add salt and pepper to taste and set aside. |
| 3. | To make the filling, combine the onion, carrots, green beans, garlic, curry powder, and cayenne pepper in a large sauté pan. Add 1⁄4 cup water and cook over medium heat, stirring occasionally, for 10 minutes. Add the kidney beans and cauliflower and cook for 5 minutes, or until the cauliflower begins to soften. |
| 4. | Combine the stock and flour in a small bowl and whisk until no lumps remain. (This mixture is called a slurry.) Pour the slurry into the pan with the vegetables and mix well. Cook for 3 to 4 minutes, until the sauce thickens. Add the lemon juice and salt to taste and stir to combine. |
| 5. | Transfer the vegetables to a 7-by-11-inch (or similar size) baking dish. Spread the mashed potatoes in an even layer over the vegetables. |
| 6. | Put the baking dish on a baking sheet to capture any drippings and bake in the oven for 30 to 40 minutes, until the top is golden brown. Remove from the oven and set the pie aside to cool slightly before scooping into it. |
Note
STORAGE: Cool the shepherd’s pie to room temperature, then cover tightly with plastic wrap or place in individual portions in covered containers. Refrigerate for up to 3 days or freeze for up to 1 month. Heat in a preheated 350°F oven until warmed through.
11 Comments
Rayka Mennen
October 11, 2018HI, sounds delicious. Why does 1 cup of stock or water show up twice? It is 2 cups of stock? Thanks
Kim
October 12, 2018Hi Raul’s – If you read through the recipe there are two separate steps to use stock. The first one is to add to the potatoes the second one is for the slurry. Hope that helps!
Kim
Isabelle Katz
October 11, 2018Darshana, I love your recipes; they are so tasty and one would never know that they are vegan according to my friends/family.
But some of them are rather complicated and require too many ingredients or just take too much time to prepare and cook. I prefer to simplify my life and don’t want to spend so much time in the kitchen or at the supermarket.
Darshana
October 12, 2018Hi isabelle,
Thanks for trying out my recipes, I try to keep a good balance of quick and easy and then some complex recipes for all the different levels of interest my readers have in the kitchen.
It also reflects how I like to cook, there are days I just want to use minimal ingredients and be done with cooking for the rest of the day and some days when I want to create something fancy and am ready to spend a couple of hours preparing a huge meal.
I hope you will find recipes that suit your needs and taste.
Regards
Darshana
Sherry
October 12, 2018Is there a substitute for the kidney beans you might recommend?
Darshana
October 12, 2018Hi Sherry,
You could use substitute with any other beans. I think Garbanzo would fit the flavor very well.
Thanks
Darshana
Edie Williams
October 12, 2018Can you do recipes with no sugar, oil, nor salt? A LOT of us are on SOS-Free vegan diets.
Thank you!
Kim
October 12, 2018Edie – If you read through the recipe you will notice that there is no sugar or oil in this recipe. And she only says to add salt as desired. None of the FOK recipes demand any salt or oil because that is the whole point of the Forks Over Knives Concept.
Kim
October 12, 2018Edie – If you read through the recipe you will notice that there is no sugar or oil in this recipe. And she only says to add salt as desired. None of the FOK recipes demand any salt or oil because that is the whole point of the Forks Over Knives Concept.
Simone
October 12, 2018Hi, Thank you so much for sharing your receipt. How many people will it surf with this amounts? 4 or more? I’m from Europa and not so used to the American measurements ?. Would like to try it, my parents are here for a 3week visit. So I need to cook for 7 people. Should I just double the amounts? Thanks for a quick answers. Simone
Darshana
October 12, 2018Hi Simone,
Thanks so much for visiting my site and I hope you and your family will enjoy this recipe.
The recipe makes about 12 cups so if its the only entree dish of the meal then I would suggest either doubling it up or adding a salad to the meal.
Happy cooking.
Thanks
Darshana