- Prep-time: / Ready In:
- Makes 8 pies
- Serving size: 1 pie
- Print/save recipe
Serve up these individual curried shepherd’s pies when you’re craving a hearty meal that’s bursting with savory flavors. Lentils and kidney beans take the place of meat in this veg-forward version, while the creamy mashed potato topping gets a cheesy upgrade with some help from nutritional yeast. While all those elements are tasty on their own, the addition of curry spices elevates this recipe to a mind-blowingly delicious meal. Ginger, coriander, cumin, turmeric, cinnamon, and cloves blend together to create a tantalizing Indian-inspired flavor profile that showcases what it means to do fusion cuisine right. Feel free to add in a little cayenne if you like your food to have a kick, and get ready to dig into your new favorite comfort meal.
For more individual savory pies, check out these tasty ideas:
- Mini Tuscan Vegan Pot Pies
- Mini Vegan Tamale Pie
- Mini Deep-Dish Pizza Pies
- Individual Broccoli and Wild Rice Casseroles
- Or our collection of Sensational Sweet and Savory Vegan Pie Recipes.
Ingredients
- 4 lb. russet potatoes (about 7 medium), peeled and cut into 1-inch dice
- 2 cups low-sodium vegetable broth
- 6 tablespoons nutritional yeast
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup finely chopped red onion
- 6 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups chopped tomatoes
- 1 tablespoon ground coriander
- 1½ teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 2 15-oz. cans brown lentils, rinsed and drained (3 cups)
- 2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
- 2 cups unsweetened, unflavored plant-based milk
- 2 tablespoons fresh lime juice
- ¼ cup finely chopped fresh cilantro
Instructions
- For mashed potato topping, place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until potatoes are tender.
- Transfer potatoes to a large bowl. Add broth and nutritional yeast. Mash with a potato masher until creamy. Season with salt and pepper.
- Preheat oven to 400°F. For filling, in a large skillet combine onion, garlic, ginger, and ½ cup water. Cook over medium-low 10 minutes or until onion turns golden, stirring occasionally. Add the next six ingredients (through cinnamon); stir well. Add ½ cup water; cook 5 to 7 minutes or until tomatoes start to break down. Stir in lentils, beans, and milk; cook 5 to 10 minutes or until thickened. Stir in lime juice and cilantro. Cook 2 minutes. Taste and season with additional salt if needed.
- Pour 1½ cups of the curry mixture into each of eight 16-oz. ramekins. Spread mashed potatoes evenly over top of each. Place ramekins on a baking sheet.
- Bake 30 to 40 minutes or until tops are golden. Let stand at least 5 minutes before serving.
- To Freeze: Let pies cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.
Per serving (1 pie): 439 calories, 90 g carbohydrates, 27 g protein, 2.5 g total fat, 0.3 g saturated fat, 0 g cholesterol, 134 mg sodium, 21 g fiber, 7.5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (9)
(4 from 2 votes)Can this be made as a full casserole instead of individual pies?
Hi Susan, Yes, you could make this as a full casserole. You might need to cook them for a touch more to make up for having a larger volume. I'd guess another 10 minutes, but it will depend on your oven temperature and the size of the dish etc. I'd check the casserole after 40 minutes, and pop it back in the oven for a bit longer until it's golden brown and cooked through. Let us know how it goes, if you decide to try it!
There are a lot of apps available in which you can enter the ingredients (or what you eat during the day) which will provide you with the nutritional information. Otherwise you can consider the meal planner of forks over knives. You will have to pay for this but I assume it will have nutritional information. You can use it for 14 days for free the website says. So then you can check it out if you like.
Can you share the nutritional information for this recipe please?
Looks awesome but why don't any of your recipes have nutritional info? I have cancer & type 1 diabetes as a result of immunotherapy so need to stay plant-based & low carb. Shame! In today's health conscious world you'd think this would be standard!
Hi Kori, We hear your feedback, and we’re looking into adding nutritional information to our recipes for the future. Please stay tuned for updates! Thank you, Courtney Davison Editor, Forks Over Knives
Seems like a lot of carbs!
Carbs are good. They give us energy.
I wonder how mashed cauliflower would be instead of the potatoes. That would help lower the carb content a bit.