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.
Course: Main Course
Cuisine: British, Indian, Vegan, Vegetarian
Keyword: dinner, gluten free, high protein, lentils, low carb, Shepherds pie, vegan recipe, vegetarian shepherds pie
2cans lentils or 3 cups cooked lentilsCan be replaced with soya mince
1Tbspoil of choice
2Tbspsoya sauce Tamari/liquid aminos for gluten free
1TbspNutritional Yeastor Daiya cheese
1/2tspsalt to taste
50mlalmond milk1.6 ounces
Chop onions roughly and wash cauliflower florets.
Heat pan with oil, sauté 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.
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.