Best Vegetarian Curried Sweet Potato Shepherds Pie Recipes

CURRIED VEGETARIAN SHEPHERD'S PIE

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.

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH

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.

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

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.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Peel, chop and boil sweet potatoes and baking potatoes until tender.
• Preheat oven to 350°. Coat a 9x13-inch pan with cooking spray.
• While potatoes are boiling, heat oil in a large skillet over medium heat. Cook onion in oil for about 5 minutes, stirring frequently.
• Stir in the ground "beef" (no need to brown), Textured Vegetable Protein, and basil, and cook and stir for 5 more minutes.
• Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes.
• Transfer beef mixture to prepared dish.
• Mash the potatoes and mix in the eggs. Spread evenly over meat mixture.
• Bake in a preheated oven for 20 minutes, or until potatoes start to brown on top.
• Sprinkle with cheese and continue cooking for 5 minutes.

CURRIED SWEET POTATO SHEPHERD'S PIE

Steps:

• Pierce potatoes all over with fork. Cook in microwave on High 15-17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
• Meanwhile, in 12-inch skillet, heat 1 Tbls oil on medium-high heat until hot. Add turkey, sprinkle with salt and cook 5-6 minutes or until no longer pink.
• Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring.
• Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2 to 3 quart glass or ceramic baking dishes and spread evenly.
• Preheat oven to 375°F Wipe skillet dry. To same skillet, add remaining 1 Tbls oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally.
• Stir in ginger, frozen peas, and 1/2 tsp salt. Di vide vegetable mixture between cassweroles, spreading evenly over turkey mixture.
• When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 tsp salt; mash until well blended. Spread potatoes over vegetables.
• Bake one shephard's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.
• To prepare casserole for another night, take out of freezer 24 hours before baking and bake at 375F for 35 to 40 minutes or until internal temp reads 160°F.

VEGETARIAN, CURRIED SWEET POTATO SHEPHERD’S PIE

Steps:

• Preheat oven to 350. Pierce potatoes all over with fork and cook on cookie sheet for about an hour. While potatoes are cooking, in a skillet, warm up oil on medium heat and add 1/2 of the garlic and 1/2 of the onions. Cook till onions start to soften. Add veggie meat and cook till throroughly heated. Stir flour and curry powder into meat mixture, cooking about 1 minute. Stirring, add broth and heat to boiling. Cook for another minute or until mixture thickens. Put veggie meat mixture in bottom of 2 1/2 - 3-quart glass or ceramic baking dish. Preheat oven to 375. Using remaining onions and garlic and a little more oil, saute onions and garlic for about a minute, then add carrots and parsnips. Cook for about 15 minute (covering to help accelerate cooking if needed) until veggies are browned and tender. Stir in ginger and peas and carrots and 1/2 tsp. salt if desired, cooking for another minute or two. Put veggies on top of veggie meat mix in casserole dish. When cool enough to handle, cut sweet potatoes in half and scoop out cooked flesh into a bowl and mash with margarine/butter and milk/soy milk adding 1 tsp. salt. When well blended, spread over vegetable mixture. Bake uncovered for 35 - 40 minutes or until top is browned slightly.