Vegan Curry Shepherd's Pie Bosh TV

Daal Shepherd's Pie

  • Simple
  • 1:20 h
  • 35 ingredients

We love curry recipes and we love Shepherd's pie recipes. They're both utterly delicious in their own right. We've made many-a-curry with great success over the course of the last couple of years so we decided to have a crack at blending these two gastronomic behemoths together to see what would happen. This dish will genuinely send you into a total tizzy and put you under a delicious spell. You have to give it a bash. A brilliant vegan family meal with a twist, a really exciting an interesting vegetarian recipe!

Serves: 4

Ingredients

For the daal filling

  • 2 tbsp coconut oil
  • 2 tbsp ground cumin
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 tsp caster sugar
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • 1 onion
  • 20g fresh coriander
  • 3 garlic cloves
  • 3cm ginger
  • 1 red chilli
  • 200g red lentils
  • 1 x 400g can x 400g can(s) of chopped tomatoes
  • 500ml vegetable stock
  • Salt & pepper to taste
  • 10g coriander

For the Bombay potato topping

  • 1 tbsp vegetable bouillon
  • 1 tbsp salt
  • 3 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1kg potatoes
  • 1 tsp turmeric - + 1tsp
  • 3cm piece of fresh ginger
  • 3 garlic cloves
  • 4 spring onions

For the raita

  • 200g coconut yoghurt
  • 3 spring onions
  • ¼ cucumber
  • ½ tsp caster sugar
  • ½ tbsp salt
  • 5g fresh mint
  • 5g fresh coriander leaves
  • ½ Juice of 1 lemon

To serve

  • mango chutney
  • popadoms
  • side salad

Before you start

Preheat oven to 180°C | Fine grater | Large saucepan | Lasagne dish | Frying pan | Saucepan

Step 1

First, make the filling

  • Peel and finely dice the onion
  • Pick the leaves from the coriander and finely slice the stalks
  • Peel and grate the garlic and ginger
  • De-stalk and finely slice the chilli
  • Prepare the stock

Ingredients

  • 1 onion
  • 20g fresh coriander
  • 3 garlic cloves
  • 3cm ginger
  • 1 red chilli
  • 500ml vegetable stock

Step 2

Make the dal

  • Warm the coconut oil in a saucepan over a medium heat, add the onion, a pinch of salt and stir for 4-5 minutes until soft
  • Add garlic, chilli, ginger and coriander stalks to the pan and stir for 2 minutes
  • Turn the heat down and add the cumin, turmeric, garam masala, sugar, ground coriander, fenugreek and a splash of water to the pan
  • Stir for 1-2 minutes to combine
  • Add the lentils to the pan and stir for 1 minute
  • Add the chopped tomatoes and coconut milk to the pan and stir to combine
  • Pour the vegetable stock into the pan, bring it to the boil, reduce the heat to a gentle simmer, put the lid on and leave to simmer for 20-25 minutes, stirring every 5 minutes, until the lentils are almost cooked

Ingredients

  • 2 tbsp coconut oil
  • 2 tbsp ground cumin
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 tsp caster sugar
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • 200g red lentils
  • 1 x 400g can x 400g can(s) of chopped tomatoes
  • Salt & pepper to taste

Step 3

Prepare the potato topping

  • Wash the potatoes and cut into ½ cm thick slices
  • Peel and grate the garlic & ginger
  • Peel and finely dice the spring onion
  • Pick the coriander leaves and finely slice the stalks Put the slices of potatoes in a large saucepan, cover with cold water, sprinkle the vegetable bouillon, salt and 1 tsp of turmeric into the pan
  • Bring the water to the boil over a high heat and leave to simmer for 5 minutes
  • Drain the potato slices with a colander and leave to steam dry
  • Warm the coconut oil in a frying pan over a medium heat
  • Add the onion and a small pinch of salt to the pan and stir for 5-6 minutes
  • Add the mustard seeds and cumin seeds to the pan and stir for 30 seconds
  • Add the garlic, ginger and coriander stalks to the pan and stir for 1-2 minutes
  • Take the pan off the heat, add the slices of potato and picked coriander leaves to the pan and gently fold them into the flavoured oil
  • Set the pan to one side 

Ingredients

  • 1 tbsp vegetable bouillon
  • 1 tbsp salt
  • 3 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1kg potatoes
  • 1 tsp turmeric - , 1tsp
  • 3cm piece of fresh ginger
  • 3 garlic cloves
  • 4 spring onions
  • 10g coriander

Step 4

Now assemble the Indian Shepherd’s Pie

  •  Pour the filling into the base of the lasagne dish and smooth out with a spoon
  • Carefully layer the slices of potato over the top of the filling in a decorative fashion
  • Cover the lasagne dish with foil, place in the oven and bake for 25 minutes
  • Take the dish out of the oven, remove the foil, return the dish to the oven and bake for a further 20 minutes to crisp the bombay potato 
  • To make the Raita, trim and finely slice the spring onions
  • Coarsely grate the cucumber and use a clean tea towel to squeeze out the excess water
  • Pick and finely slice the mint and coriander leaves
  • Add the spring onions, cucumber, mint and coriander in a bowl with the caster sugar, salt, yoghurt and lemon juice and fold everything together to form the raita

Ingredients

  • 200g coconut yoghurt
  • 3 spring onions
  • ¼ cucumber
  • ½ tsp caster sugar
  • ½ tbsp salt
  • 5g fresh mint
  • 5g fresh coriander leaves
  • ½ Juice of 1 lemon

Step 5

Time to serve

  • Plate up the Indian Shepherd’s Pie with some raita, salad, mango chutney, some pappadums and serve

Ingredients

  • mango chutney
  • popadoms
  • side salad