CURRIED VEGETARIAN SHEPHERD'S PIE
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 18
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.
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allan meola
[email protected]I've made this recipe several times, and it's always a hit. It's a great comfort food for a cold winter day.
Nick Roho
[email protected]This recipe is a great way to get your kids to eat their vegetables! My kids loved the crispy mashed potato topping, and they didn't even notice the lentils.
Levixon
[email protected]I'm not a fan of lentils, but I really enjoyed this recipe. The curry spices and vegetables masked the flavor of the lentils perfectly.
Rachel Zulu
[email protected]This is the best vegetarian shepherd's pie I've ever had! The curry spices really make it special.
ilay Q han
[email protected]I made this for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe.
Md Subel
[email protected]This was delicious! I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This recipe is a great option because it's packed with flavor and very satisfying.
Adam Gibbons
[email protected]Yum!
Gaha Ahhq
[email protected]This is a fantastic recipe! I've made it several times now, and it's always a hit with my family and friends. The curry spices give it a unique and flavorful twist.
Matthew Smyth
[email protected]5 stars! So easy to make and a great way to use up leftover vegetables. I added some chopped carrots and peas to the filling, and it turned out perfect.
Edwin Davids
[email protected]This vegetarian take on shepherd's pie was so scrumptious and comforting! The curry spices really elevated the dish, and the lentils and vegetables were a delicious and hearty filling. I especially loved the crispy mashed potato topping.