Name: Individual Curried Shepherd’s Pies
Prep time: 45 min
Total time: 1 h 45 min
Ingredients: 4 lb. russet potatoes (about 7 medium), peeled and cut into 1-inch dice; 2 cups low-sodium vegetable broth; 6 tablespoons nutritional yeast; Sea salt, to taste; Freshly ground black pepper, to taste; 1 cup finely chopped red onion; 6 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 cups chopped tomatoes; 1 tablespoon ground coriander; 1½ teaspoons ground cumin; 1 teaspoon ground turmeric; ½ teaspoon ground cloves; ½ teaspoon ground cinnamon; 2 15-oz. cans brown lentils, rinsed and drained (3 cups); 2 15-oz. cans red kidney beans, rinsed and drained (3 cups); 2 cups unsweetened, unflavored plant-based milk; 2 tablespoons fresh lime juice; ¼ cup finely chopped fresh cilantro

Prep-time: 45 minutes / Ready In: 1 hour 45 minutes
Makes 8 pies
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Serve up these individual curried shepherd’s pies when you’re craving a hearty meal that’s bursting with savory flavors. Lentils and kidney beans take the place of meat in this veg-forward version, while the creamy mashed potato topping gets a cheesy upgrade with some help from nutritional yeast. While all those elements are tasty on their own, the addition of curry spices elevates this recipe to a mind-blowingly delicious meal. Ginger, coriander, cumin, turmeric, cinnamon, and cloves blend together to create a tantalizing Indian-inspired flavor profile that showcases what it means to do fusion cuisine right. Feel free to add in a little cayenne if you like your food to have a kick, and get ready to dig into your new favorite comfort meal.

For more individual savory pies, check out these tasty ideas:

Mini Tuscan Vegan Pot Pies
Mini Vegan Tamale Pie
Mini Deep-Dish Pizza Pies
Individual Broccoli and Wild Rice Casseroles
Or our collection of Sensational Sweet and Savory Vegan Pie Recipes.

By Darshana Thacker Wendel, Feb 15, 2023

Ingredients

4 lb. russet potatoes (about 7 medium), peeled and cut into 1-inch dice
2 cups low-sodium vegetable broth
6 tablespoons nutritional yeast
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup finely chopped red onion
6 cloves garlic, minced
1 tablespoon grated fresh ginger
2 cups chopped tomatoes
1 tablespoon ground coriander
1½ teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 15-oz. cans brown lentils, rinsed and drained (3 cups)
2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
2 cups unsweetened, unflavored plant-based milk
2 tablespoons fresh lime juice
¼ cup finely chopped fresh cilantro

Instructions

For mashed potato topping, place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until potatoes are tender.
Transfer potatoes to a large bowl. Add broth and nutritional yeast. Mash with a potato masher until creamy. Season with salt and pepper.
Preheat oven to 400°F. For filling, in a large skillet combine onion, garlic, ginger, and ½ cup water. Cook over medium-low 10 minutes or until onion turns golden, stirring occasionally. Add the next six ingredients (through cinnamon); stir well. Add ½ cup water; cook 5 to 7 minutes or until tomatoes start to break down. Stir in lentils, beans, and milk; cook 5 to 10 minutes or until thickened. Stir in lime juice and cilantro. Cook 2 minutes. Taste and season with additional salt if needed.
Pour 1½ cups of the curry mixture into each of eight 16-oz. ramekins. Spread mashed potatoes evenly over top of each. Place ramekins on a baking sheet.
Bake 30 to 40 minutes or until tops are golden. Let stand at least 5 minutes before serving.
To Freeze: Let pies cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

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6 Comments

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(3.5 from 2 votes)

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Anna7 months ago

There are a lot of apps available in which you can enter the ingredients (or what you eat during the day) which will provide you with the nutritional information.
Otherwise you can consider the meal planner of forks over knives. You will have to pay for this but I assume it will have nutritional information. You can use it for 14 days for free the website says. So then you can check it out if you like.

Kori diehl7 months ago

Can you share the nutritional information for this recipe please?

Courtney Davison6 months ago

Hi Kori,

We hear your feedback, and we’re looking into adding nutritional information to our recipes for the future. Please stay tuned for updates!

Thank you,

Courtney Davison
Editor, Forks Over Knives

Noelle Pratte7 months ago

Looks awesome but why don’t any of your recipes have nutritional info? I have cancer & type 1 diabetes as a result of immunotherapy so need to stay plant-based & low carb. Shame! In today’s health conscious world you’d think this would be standard!

Nancy Wooten7 months ago

Seems like a lot of carbs!

Kelly Shaw7 months ago

Carbs are good. They give us energy.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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