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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Wolfie2.0
[email protected]I can't wait to make this dish again.
Tonya Seger
[email protected]This dish is a must-try for any vegetarian.
Dejen Meges
[email protected]I highly recommend this recipe.
Technical Sami
[email protected]This is the best vegetarian shepherd's pie I've ever had.
Abdalla Ahmed hosny
[email protected]I'll be making this dish again and again.
Lojy Muhamed
[email protected]This recipe is definitely a winner!
Khan Bahdar
[email protected]I'm not giving this recipe 5 stars because the potatoes were a bit dry.
Aayden Williams
[email protected]I'm giving this recipe 4 stars. It was easy to make and the flavor was great.
MD SAIF HASAN
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Majid Keerio
[email protected]This dish was a bit too spicy for my taste. Next time I'll use less curry powder.
Gulu Mato
[email protected]The potatoes were a bit dry. I think I should have added more milk or butter.
Jaydin Hendricks
[email protected]I found this dish to be a bit bland. I added some extra curry powder and garam masala to taste.
Mgr Dipen
[email protected]I'm not a fan of curry, but I still enjoyed this dish. The vegetables were cooked perfectly and the mashed potatoes were creamy and delicious.
Ghulammohiudin marwat
[email protected]This recipe is a keeper. I'll definitely be making it again.
Yosef Tame
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it.
Nicholas Ixo
[email protected]This dish is a great way to get your kids to eat their vegetables.
Sorif Biplob
[email protected]I love the use of curry powder in this recipe. It gives the dish a unique and delicious flavor.
Thulani Mthimunye
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthier alternative to traditional shepherd's pie.
Rich Bartsch
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were cooked perfectly and the curry sauce was flavorful without being too spicy.
Paula Lajoie
[email protected]This was a delicious and easy-to-make dish. I used a mix of vegetables, including carrots, peas, and corn, and the curry powder gave it a nice flavor. I served it with mashed potatoes and a side salad.