Curried Vegetable Shepherd’s Pie

This recipe has two of my favorite comfort foods combined, curry and shepherd’s pie with fluffy mashed potatoes!  It is warming and delicious, since it is still cool outside and features veggies that are wonderful to enjoy in the spring!  The leftovers of this are even more flavorful the next day, so if you want to make it a day ahead of time that works out great!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 15 minutes | Cook Time: 55 minutes | Ready in: 1 hour and 20 minutes

Ingredients

• Topping:
• 4 large organic russett potatoes, peeled and cut into 2 inch chunks
• filtered water
• sea salt
• 3 Tbsp Thai Kitchen organic coconut milk
• Vegetables:
• 1/4 cup diced organic onions
• 2 medium organic carrots, halved lengthwise and sliced
• 2 tsp coconut oil
• 2 organic garlic cloves, minced
• 1 Tbsp mild curry powder
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt (or to taste)
• 2 cups organic cauliflower flowrettes
• 1 cup organic asparagus, cut into 1 inch pieces
• 1 15 oz can Thai Kitchen organic coconut milk
• 2 Tbsp cornstarch dissolved in 2 Tbsp filtered water
• 1 Tbsp lime juice

Instructions

Instructions:

1. To make the potatoes, place them in a pot on the stove, cover with water, and add about 1 tsp sea salt to the water.  Bring to a boil, then lower to a simmer and cook for about 12-15 minutes until the potatoes are very tender.  Drain the potatoes, reserving about 1/2 cup filtered water.
2. Place the potatoes through a ricer, add the coconut milk and 1/4 cup of reserved water, as well as sea salt to taste, and mix with a spoon until blended and fluffy.  You may need to add more of the water if they seem too stiff. Alternatively, if you don’t own a ricer, you can mash them with a potato masher, just add in the water, sea salt and coconut butter before mashing. Set aside.
3. To make the filling, add the onions, carrots, and coconut oil to a large pan on the stove over medium heat, and cook until slightly softened, about 5 minutes.  Add the garlic, curry powder, red pepper flakes and sea salt, stir, and cook until fragrant for about a minute.  Add the cauliflower, asparagus, chickpeas and coconut milk, and cook for about 10 minutes until everything is tender.
4. Add the cornstarch mixture and stir in, cook for a minute more until thickened, then remove from heat and add the lime juice.
5. Spoon the vegetable mixture into two smaller 1/2 quart casserole dishes, or one 1 quart one (or 8×8 inch pan), and top with the mashed potatoes, covering the top evenly.
6. Place in a 400F degree oven, and bake for about 15-20 minutes until bubbling (if using the larger pan, it might be more like 25-30).  Remove from the oven, let sit for about 10 minutes and serve!