Vegan Curry Shepherd’s Pie

Vegan Curry Shephers Pie

I love Indian cuisine!  It’s like a party in my mouth from the spices… and I just love those flavors. While not a traditional shepherd’s pie, I think that my Vegan Curry Shepherd’s Pie will become a favorite.

The inspiration from this dish came from my sister.  Her curried shepherd’s pie is a hit for her family. I was curious how I could make it my own. We didn’t really discuss how she did it, or what was in her creation because, well… it definitely was full of meat.

I thought on this for a while, really wanting to create a version of her shepherd’s pie that was vegan.  This hits the mark.  It is spicy (not hot spicy – just flavorful spicy), chock full of vegetables with some chickpeas for protein and topped with mashed potatoes!

I used mostly frozen vegetables in this recipe.  Using the frozen vegetables really cut the prep time down to next to nothing!

Vegan Curry Shepherd’s Pie

Ingredients

3 cups mashed potatoes

olive oil for pan

1/2 onion, diced

1 jar curry simmer sauce (make sure it's vegan)

1/4 cup water

1/2-1 cup cauliflower florets

1 can chickpeas, rinsed and drained

1 cup frozen broccoli florets

1/2 cup frozen green beans

1/2 cup frozen sliced carrots

1/4 cup frozen peas

Instructions

Saute the onion in olive oil until softened. Add the curry sauce, water and the cauliflower and let simmer for 10 minutes. Add frozen vegetables and simmer until they warm.

Place curry mixture in a baking dish (I used an 9x9 pyrex) and top with a layer of mashed potatoes.

Cook at 350 for 30 minutes until bubbly and potatoes are golden on top.

http://fueledbycarrots.com/2017/04/03/vegan-curried-shepherds-pie/

 

 


I’m linking up with Food, Pleasure and Health,  The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and  Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!

Meatless-Monday-copy3a_linkup

7 Comments

    • VickiAuthor April 4, 2017 Reply
    • VickiAuthor April 5, 2017 Reply
  1. kimmythevegan April 9, 2017 Reply
    • VickiAuthor April 20, 2017 Reply

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