Curry chickpea & lentil Shepherd’s pie

Craig McAnuff
45 - 60 mins

This is a comforting & nutritious vegan family dinner for the week! Oozing with a thick saucy content, filled with vegetables and a soft yet crunchy potato topping, the family will love it. 

Use any tinned canned or vegetable goods from your fridge or cupboards. 

This recipe is brought to you by Craig & Shaun McAnuff at Original Flava.

1 tablespoon of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
2 medium carrots, diced
1 teaspoon of dried thyme leaves
3 tablespoons of curry powder
400ml coconut milk half for potatoes, half for curry mix
2 tomatoes, diced
2 cans of tinned chickpeas
1 can of lentils
2 tablespoons of vegetable granules or stock
1 teaspoon of browning or soy sauce (optional)
2 teaspoons of salt, or more to taste 1 for potatoes
12 large white potatoes washed and peeled cut in half.
6 tablespoons of butter
First, you’ll need to wash and peel the potatoes and cut into quarters, then add to a pot of boiling water and cook until soft.
Now use a large frying pan and add some olive oil on a medium heat, cook down your onions and garlic until soft, add in 2 tablespoons of curry powder and mix in until dark.
Then add 200ml of coconut milk and mix together to create a thick curry paste, add in chopped tomatoes, vegetable granules, carrots and dried thyme. Then mix in tinned chickpeas & lentils.
Season with salt and black pepper and add 100ml of water, then cook down for 5-7 minutes.
Drain the water from the pot of potatoes, then mash down until soft, add the remainder of the coconut milk along with butter and salt, mix until smooth.
Use a casserole dish and place the curried chickpea mix in, then add the mashed potatoes on top and smooth down.
Create a crust on top with a fork then place into a pre-heated oven at 375°F/190°C/mark 5 for 30 minutes until golden brown on top.