Being Irish, my husband LOVES shepherd’s pie. So I searched the internet to come up with a healthier, but still delicious, version to make.
This luscious recipe was adapted from one that I found on the web site www.vegweb.com. A vegetarian woman from New Zealand posted a recipe called “Potato-Top Curry Pie”. I tweaked it a bit and came up with this creation. It is really a wonderful meal.
1 whole wheat pie crust
1/4 cup lentils
1/4 cup brown rice
2 large sweet potatoes, peeled and chopped
1-2 tablespoons vegan margarine
nondairy milk, about 2-3 tablespoons
1 onion, diced
3 tablespoons curry paste
1 can diced tomatoes
1 tablespoon chili powder
1 zucchini, diced
2 carrots, diced
2 tablespoons minced garlic
black pepper and sea salt to taste
Defrost the pie crust if frozen, prick it a few times with a fork and bake it for 10-15 minutes at 350 degrees.
Cook the lentils and rice according to directions and drain any excess water.
Boil the potatoes until tender and then drain the water and mash until smooth. Add margarine and milk to make them creamy.
Saute the onion, garlic, and carrots in olive oil for 3-5 minutes. Add the curry paste and zucchini and saute a couple more minutes. Add the tomatoes, chili powder, and salt and pepper and then add the rice and lentils and simmer for about 10 minutes.
Fill the pie crust to the rim 🙂
Top with the mashed sweet potatoes and bake for 30 minutes at 350 degrees. I also sprinkled a little smoked paprika on top. Let cool 10 minutes before cutting. Watch how fast it gets gobbled up.
Choosing healthy living over dying 🙂