Flexitarian Curried Shepherd’s Pie

  • Prep Time: 10 min
  • Total Time: 1 h 15 min
  • Serves: 8

Ingredients

  • 3 tbsp coconut oil, divided 45 mL
  • 2 large onions, chopped
  • 3 cans chickpeas, drained and rinsed 540 mL each
  • 1/3 cup curry paste, divided 75 mL
  • 1 can diced tomatoes 796 mL
  • 1/3 cup finely chopped cilantro, divided 75 mL
  • 1/4 cup lime juice 60 mL
  • 1 lb extra lean ground beef 500 g
  • 3 lb russet potatoes, peeled and chopped 1.5 kg
  • 4 tsp mustard seeds 20 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Melt 1 tbsp (15 mL) coconut oil in large, non-stick skillet over medium heat. Cook onions 8 min. until softened. Stir in chickpeas and 1/4 cup (60 mL) curry paste. Cook 2 min. until chickpeas are well coated. Stir in tomatoes; bring to a simmer. Reduce heat to medium-low and cook about 15 min. until sauce starts to thicken. Stir in 1/4 cup (60 mL) cilantro and lime juice. Measure out 2 1/2 cups (625 mL) chickpea mixture into a bowl and set aside. Spread remaining chickpea mixture from skillet in bottom of 8-in. (20-cm) square baking dish; set aside.

  • Step 2

    In same skillet, crumble in ground beef. Cook about 8 min. to lightly brown. Stir in remaining curry paste; cook about 1 min. Stir in reserved chickpea mixture in bowl; bring to a simmer. Spread mixture in bottom of another 8-in. (20-cm) square baking dish.

  • Step 3

    Meanwhile, cook potatoes in boiling salted water until very tender, about 20 min. Reserve 1/3 cup (75 mL) cooking liquid, then drain potatoes well. Transfer potatoes back to saucepan. Add remaining coconut oil. Mash; adding reserved cooking liquid. Divide potato mixture between the 2 baking dishes; spreading with spatula to cover chickpea filling. Sprinkle with mustard seeds.

  • Step 4

    Bake 25 min. until golden brown and bubbling. Sprinkle with remaining cilantro to serve.

Tip

Please note nutritional analysis is based on 1/8th of entire recipe, averaged from vegetarian and
beef variations.

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Nutrition Facts

  • Per serving (1/8 of the recipe)
  • Calories 560
  • Protein 30 g
  • Total fat 13 g
  • Sat fat 7 g
  • Cholesterol 35 mg
  • Carbohydrates 86 g
  • Fibre 13 g
  • Sugar 9 g
  • Sodium 830 mg