Vegetable Curry Shepherd’s Pie

A flavorful twist on a classic—this plant-forward dish layers creamy mashed potatoes over a rich blend of lentils, vegetables, curry spices, and Red Gold Nutritionally Enhanced Plant-Based Protein Pasta Sauce Bolognese for a satisfying globally inspired bake.

Ingredients

  • 10 lbs Russet Potatoes, peeled, chopped
  • 1/2 lb Butter
  • 2 1/2 cups Heavy Cream
  • 5 each Thyme Sprigs
  • 10 each Garlic Cloves, mashed
  • 2 1/2 tsp Salt
  • 1/2 cup Olive Oil
  • 1 tsp Black Pepper, ground
  • 5 cups Leeks, diced
  • 5 cups Celery, diced
  • 5 cups Carrots, diced
  • 11 cups Mushrooms, diced
  • 8 cups Turnips, diced
  • 2/3 cup Garlic, minced
  • 6 cups Lentils, cooked*
  • 1/4 cup Curry Powder

  • 1 – 10# can Red Gold Nutritionally Enhanced Plant-Based Protein Pasta Sauce Bolognese

  • 1 1/2 tsp Kosher Salt
  • 3/4 tsp Black Pepper, ground
  • 1 cup Fresh Parsley, chopped

Instructions

Step one

Preheat oven to 400° degrees.

Step two

Bring a large stock pot of salted water and potatoes to a boil. Cook until potatoes are fork tender, approximately 10-12 minutes. Strain and set aside.

Step three

Meanwhile while potatoes are cooking in a medium pot, heat butter, heavy cream, thyme, garlic, salt and pepper and bring to simmer. Once simmering remove from heat and allow to steep for 5 minutes. Remove garlic cloves and thyme sprigs.

Step four

Mash potatoes until smooth blending with warm heavy cream and combine thoroughly.

Step five

Set aside to cool.

Step six

In a large rondeau, add olive oil over medium high heat. Add leeks and cook for 2-3 minutes.

Step seven

Add celery and carrots and cook for 5-6 minutes.

Step eight

Add mushrooms and cook for 3-4 minutes.

Step nine

Add turnips and cook for 4-5 minutes.

Step ten

Add garlic and cook for 30 seconds. Add curry powder and stir to combine

Step eleven

Add cooked lentils and blend gently but thoroughly.

Step twelve

Add Red Gold Plant Based Bolognese and bring to a simmer.

Step thirteen

Remove from heat. Transfer to 2” hotel pans.

Step fourteen

Place mashed potatoes into a piping bag with a star tip. Pipe the mashed potatoes on top of the vegetables. ( Or dollop potatoes across the top and spread out with an offset spatula)

Step fifteen

Place in the oven for 40-45 minutes until the top is brown and bubbly and internal temperature is 65°F.

Step sixteen

Remove from the oven and garnish with chopped parsley.

Related Recipes

Discover All Recipes