Curry Shepherd’s Pie with Cauliflower-Potato Mash | A Comforting Vegetarian Twist
Servings 4 Servings
Calories: 321kcal
Ingredients
Cauliflower-Potato Coconut Mash
- 1 ½ cups cauliflower florets
- 2 medium yellow potatoes peeled and diced
- 3 tablespoons unsweetened coconut milk
- 1 tablespoon ghee butter, or oil
- 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 cooked 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: Coconut MashBoil 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 to taste and set aside.
- 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 ground cumin, coriander, turmeric, chili powder, and garam masala. Toast for 30 seconds. Add tomato paste and cook until slightly darkened. Stir in lentils, frozen mixed vegetables, and water or broth. Mix well. Pour in coconut milk and let simmer uncovered for 8–10 minutes until thickened but still saucy. Stir in fresh cilantro and a splash of lemon juice to finish. Taste and adjust salt and spice level if needed.
- Assemble & Bake: Preheat oven to 375 °F. Spread the curried lentil filling in a greased 8x8-inch baking dish. 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
Using Dry Lentils – Alternative Method
- If you'd rather cook the lentils separately before assembling the filling, you can simmer ½ cup of dry green lentils in 1½ to 2 cups of water on the stovetop for about 20–25 minutes, or until tender but not mushy.
- Drain any excess water and set them aside.
- Then, proceed with the recipe by sautéing the aromatics and spices as instructed, adding the cooked lentils along with the frozen vegetables and coconut milk to create the rich, saucy filling.
- This method gives you more control over the lentil texture and may speed up the final skillet time if you’re preparing components in stages.
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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