20minute Vegan Curried Shepherds pie with Cauliflower mash

We all have at least an hour to cook a meal daily right?

vegan shepherd pie recipe

Wrong!

And not everyone wants to cook an hour if you did have the time. I guess cooking is not for everyone and we all lead busy lives and would rather spend time with friends and family when we do have extra time. While I might have time on my side, I’ve never been one to spend hours and hours in a kitchen on a home meal, nor do I want to start.

My goal is always to achieve a delicious meal in 30minutes or less. And to optimize on this time pop your earphones in and listen to a podcast or dance along to your favorite tunes.

I’m currently in a hotel (until the end of December =/) with no oven so my appliances are limited and and I’m not letting that stop me from thinking of a decent meal.

I made this Shepherd’s pie with leftover cooked lentils and the few ingredients I had on hand. It didn’t disappoint and the leftovers were great for lunch the next day.

vegan shepherd pie recipe
vegan shepherd pie recipe

20 minute Vegan Curried Shepherds pie with Cauliflower mash

I’m a curry lover. After trying all the curries in Thailand I became obsessed with them. Since then all types of curry powders and pastes are usually a staple in my kitchen cupboards. This is a quick and easy dinner which doesn’t compromise on flavor. The lentils provide a good source of protein and using cauliflower offers a great low carb alternative to potato mash. The curry is subtle and gives the filling a wonderful flavor. 
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: British, Indian, Vegan, Vegetarian
Keyword: dinner, gluten free, high protein, lentils, low carb, Shepherds pie, vegan recipe, vegetarian shepherds pie
Servings: 4

Ingredients

Curried Lentils

  • 2 cans lentils or 3 cups cooked lentils Can be replaced with soya mince
  • 1 Tbsp oil of choice
  • 1 can diced tomato
  • 2 Tbsp soya sauce Tamari/liquid aminos for gluten free
  • 1 Tbsp curry power
  • 1 tsp crushed garlic
  • 1 small onion
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli optional
  • Fresh basil

Cauliflower Mash

  • 1 head cauliflower
  • 1 Tbsp Nutritional Yeast or Daiya cheese
  • 1/2 tsp salt to taste
  • 50 ml almond milk 1.6 ounces

Instructions

  • Chop onions roughly and wash cauliflower florets. 
  • Heat pan with oil, saut√© garlic, onions and curry powder then add the cooked or drained lentils.
  • Add the soya sauce, tomato, chilli, smoked paprika and cook on high for 5 minutes then reduce heat to low and simmer.
  • Boil cauliflower for 10 minutes and drain. In a blender add milk, cauliflower, salt and nutritional yeast or cheese slice and blend or mash. This should have the consistency of mashed potato but will be slightly less firm.
  • Smooth the lentil mixture evenly in the pan and pour the cauliflower mixture on top smoothing it over with the back of a spoon.
  • Sprinkle with a dash of smoked paprika and fresh basil and enjoy.

Notes

If you have extra time you can put the lentils into a baking tray, add the cauliflower mash and pop into the oven to get a good grill. Then sprinkle with basil. 

Leave a Reply

Close Menu