Curry Shepherd’s Pie with Cauliflower-Potato Mash | A Comforting Vegetarian Twist
Servings 4 Servings
Calories: 321kcal
Ingredients
Cauliflower-Potato Coconut Mash
- 1 tablespoon ghee butter, or oil
- 1 ½ cups cauliflower florets
- 2 medium yellow potatoes peeled and diced
- 3 tablespoons unsweetened coconut milk
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- Kosher salt and ground black pepper to taste
Rich Lentil & Mixed Vegetable Curry Filling
- 1 tablespoon ghee or oil
- ½ medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground ginger or ½ teaspoon fresh
- 1 jalapeño or serrano, finely diced (optional; adjust to heat level
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ cup crushed fire-roasted tomato sauce
- 1 cup brown or green lentils
- 1 cup frozen mixed vegetables
- 1 cup water or vegetable broth
- ¼ cup unsweetened coconut milk
- Kosher salt, to taste
- Handful of fresh cilantro chopped (plus more for garnish
- a squeeze of lemon juice optional
Equipment
Instructions
- Make the Cauliflower-Potato: Boil potatoes and cauliflower in salted water until fork-tender (12–15 minutes). Drain well. Mash with ghee, coconut milk, turmeric, garam masala, and ground cumin (if using). Add salt and ground black pepper to taste and set aside.
- Prepare Oven: Preheat the oven to 375 °F.
- Make the Lentil-Vegetable Curry Filling: In a skillet, heat ghee/oil. Sauté onion until soft and golden (about 5–6 minutes). Add garlic, ginger, and diced jalapeño or serrano (if using). Cook 1–2 minutes until fragrant. Stir in lentils and water or broth. Season with salt, mix well, and simmer covered for 18-20 minutes until tender. Uncover and add the crushed fire-roasted tomato sauce and coconut milk. Simmer uncovered for 5-10 minutes until thickened but still saucy. Then add the frozen vegetables. Stir in ground cumin, coriander, turmeric, chili powder, and garam masala. Optional: Stir in fresh cilantro and a splash of lemon juice to finish. Then, taste and adjust the salt and spice level if needed.
- Assemble & Bake: Spread the curried lentil filling in a greased 8x8-inch baking dish or small dutch oven. Top evenly with the cauliflower-potato mash, smoothing the surface. Bake uncovered for 20–25 minutes until hot and golden. Broil for 2–3 minutes for added browning.Garnish with additional chopped cilantro before serving.
Video
Notes
- Ghee Alternative: When starting the lentil filling, if you don't have ghee, use a mixture of olive oil and a slice of butter. The olive oil helps to prevent the butter from burning while still adding that toasted taste.
- Dry Lentil Alternative: If using canned lentils, omit simmering in water.
Nutrition
Calories: 321kcal | Carbohydrates: 40g | Protein: 11g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 122mg | Potassium: 974mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2434IU | Vitamin C: 48mg | Calcium: 68mg | Iron: 5mg
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