Indian Inspired Vegetarian Sheppard's Pie

Oh my, happy curry tummy happened the other night, yum. This easy to make casserole is jam packed with vegetables, brown rice, lentils and seasoned mild or wild with curry powder and healthy dose of ginger. The top crust is a walloping layer of beta carotene in the form of mashed squash and sweet potatoes.

You can make this spicy or mild, vegan or gluten free depending on your preferences and needs. My family loved it, although I think it was a tad too spicy for our littlest boy and that was my mistake. I combined the recipe for this Indian Inspired Sheppard's Pie that I made last winter with the recipe for the Vegan Meat Substitute and the results were amazing. I was going to share this for my Just Another Meatless Monday post but due to the rainy cold weather here and in many other parts of the United States I though we could all use a good dose of happy curry tummy now, rather than later.

Indian Inspired Vegetarian Sheppard's Pie
oven 350˚
**cook the potatoes up to two days in advance so the casserole goes together quickly**

2 large sweet potatoes, baked
16  ounces frozen cooked squash, thawed
1/2 a recipe of Vegan Meat Substitute
1 TBSP oil
1 TBSP curry powder**more or less to taste
1/2 sweet onion, chopped
2 cloves garlic, minced
1 inch chunk of ginger, peeled and minced
1 tsp salt**more or less to taste
1 cup frozen green peas
1 cup frozen corn
1 cup frozen  french sliced green beans
2 TBSP butter
salt and pepper to taste

chop the sweet potatoes into a large bowl and mash with the skins on
add the thawed squash and mash together, taste add salt and pepper if desired, set aside
brown the meat substitute in a the oil quickly in a large skillet over medium high heat
when browned add the curry powder, onion, garlic, ginger
reduce heat to about medium
then cook and stir, taste for salt, add as needed
add the peas, corn, green beans and continue cooking for 5 minutes or so
then press the meat mixture into the bottom of a 7x10 casserole pan
when the potatoes are done, drain, add the thawed squash and the butter
mashed until well combined
taste and add salt and pepper to taste
scoop onto the meat substitute mixture covering it almost completely
dot with butter if desired, add a bit of salt and pepper too
bake for 40 minutes
remove from the oven and let it rest for about 5 minutes

Make the necessary adjustments to the given recipes to make it vegan or gluten free, basically you'll not be dotting it with butter OR adding flour to the meat substitute recipe. And of course please adjust this to what you have or like and make it yours. Enjoy!


Peace and Love--