Vegetarian Curried Sweet Potato Shepherds Pie Recipes

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VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)

Provided by Samantha Seneviratne

Categories     dinner, casseroles, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
  • Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
  • Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
  • Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram

CURRIED VEGETARIAN SHEPHERD'S PIE



Curried Vegetarian Shepherd's Pie image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

2 pounds russet potatoes, peeled and quartered
Kosher salt
2 bay leaves
2 carrots, chopped
3 sprigs thyme
1 small rutabaga, peeled and chopped
1 medium turnip, peeled and chopped
2 leeks (white and light green parts only), sliced 1/2 inch thick, rinsed well
6 tablespoons unsalted butter
8 ounces button mushrooms, quartered
3 tablespoons all-purpose flour
1 teaspoon ground coriander
1/4 teaspoon freshly grated nutmeg
1 1/2 cups half-and-half
1 cup frozen peas
Grated zest and juice of 1/2 lemon
1/4 cup chopped fresh parsley
2 teaspoons curry powder

Steps:

  • Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
  • Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.
  • Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.
  • Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.

LENTIL & SWEET POTATO SHEPHERD'S PIE



Lentil & Sweet Potato Shepherd's Pie image

A colorful take on classic shepherd's pie with lentils, vegetables, and a fluffy sweet potato topping. You'll love this 10-ingredient plant-based meal!

Provided by Minimalist Baker

Categories     Entree

Time 1h35m

Number Of Ingredients 16

3 large organic sweet potatoes* ((thoroughly washed + peeled and roughly chopped into big chunks))
2 Tbsp coconut oil ((or vegan butter // if avoiding oil, omit or sub vegetable broth))
1/4 tsp sea salt
1-2 Tbsp maple syrup ((optional // depending on sweetness of potatoes))
1 Tbsp coconut or avocado oil ((if avoiding oil, sub water or vegetable broth))
1 medium onion ((diced))
2 cloves garlic ((minced))
1 1/2 cups uncooked brown or green lentils ((rinsed and drained))
4 cups vegetable stock
2 tsp fresh thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
2 whole portobello mushrooms ((stems removed and sliced in 1/4-inch slices))
4 Tbsp balsamic vinegar
1 Tbsp melted coconut oil or avocado oil ((sub water if avoiding oil))
Pinch each sea salt and black pepper
1 clove garlic (minced)

Steps:

  • Place sweet potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
  • Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). Add coconut oil and season with salt and pepper to taste. Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
  • While potatoes are cooking, preheat oven to 425 degrees F (220 C) and lightly grease a 9x13-inch (or similar size) baking dish (or more baking dishes, as needed, if altering batch size).
  • If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
  • Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
  • Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
  • (If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
  • In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
  • Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
  • Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
  • Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. Reheats well in the microwave or in the oven.

Nutrition Facts : ServingSize 1 serving, Calories 273 kcal, Carbohydrate 43.6 g, Protein 12.6 g, Fat 5.7 g, SaturatedFat 0.8 g, Sodium 409 mg, Fiber 13.8 g, Sugar 13.8 g

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH



Veggie shepherd's pie with sweet potato mash image

The secret to this shepherd's pie filling is to choose big carrots so they don't lose their texture when cooked

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 11

1 tbsp olive oil
1 large onion, halved and sliced
2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
2 tbsp thyme chopped
200ml red wine
400g can chopped tomatoes
2 vegetable stock cubes
410g can green lentils
950g sweet potatoes, peeled and cut into chunks
25g butter
85g vegetarian mature cheddar, grated

Steps:

  • Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
  • Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
  • Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
  • Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
  • Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
  • Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
  • Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Nutrition Facts : Calories 540 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium

VEGAN SHEPHERD'S PIE WITH SWEET POTATO



Vegan Shepherd's Pie with Sweet Potato image

This vegan shepherd's pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don't have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you'd prefer. Serve with fresh cilantro if desired.

Provided by MyNutriCounter

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 4

Number Of Ingredients 14

1 tablespoon coconut oil
1 red onion, chopped
1 white onion, chopped
1 tablespoon ground cinnamon
1 tablespoon grated fresh ginger root
2 cloves garlic, chopped
2 teaspoons cumin, divided
3 cups cooked lentils
1 (14 ounce) can chopped tomatoes
1 ½ cups vegetable stock
1 tablespoon maple syrup
2 ½ sweet potatoes, peeled and chopped, or to taste
⅓ cup coconut milk
1 tablespoon nutritional yeast, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
  • Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
  • Bake in the preheated oven until top is browned, about 20 minutes.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 82.3 g, Fat 8.8 g, Fiber 20.8 g, Protein 19.5 g, SaturatedFat 6.7 g, Sodium 353.1 mg, Sugar 17.9 g

VEGAN SHEPHERD'S PIE



Vegan Shepherd's Pie image

Whether you are sticking to meatless Mondays or eat plant-based every day, this vegan version of shepherd's pie will satisfy any cravings for that warming winter classic. It looks just like the meat version and tastes just as good. We streamlined the process (including using frozen peas and carrots and baking the pie in the same skillet used to cook the vegetables) to make the dish as accessible and weeknight-friendly as possible. Note that although a food processor chops the mushrooms really fast, you can use a knife, if you prefer.

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds small creamer potatoes
8 cloves garlic
Kosher salt
1/3 cup plus 2 tablespoons olive oil
1/4 cup chopped chives
Freshly ground black pepper
1 pound cremini mushrooms, quartered
1/4 cup tomato paste
2 tablespoons fresh rosemary leaves, chopped
1 1/4 cups vegetable or mushroom broth
One 10-ounce bag frozen peas and carrots

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes. Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
  • Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes. Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
  • Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.

CURRIED SHEPHERD'S PIE



Curried Shepherd's Pie image

This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, casseroles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

6 Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
Salt to taste, if desired
1 tablespoon peanut, vegetable or corn oil
3/4 cup finely chopped onions
1 tablespoon finely minced garlic
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds ground lean beef
Freshly ground pepper to taste
1 cup crushed, canned imported tomatoes
1/2 cup fresh or canned chicken broth
1 teaspoon sugar
2 cups cooked fresh or frozen green peas
1/2 cup hot milk
3 tablespoons butter

Steps:

  • Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
  • As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
  • Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
  • Meanwhile, preheat the broiler.
  • Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
  • Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
  • Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
  • Run the mixture under the broiler until the top is golden brown. Serve immediately.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

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