This vegan jackfruit chickpea curry shepherd’s pie recipe takes inspiration from Madras curry, which originated in the south of India. The spicy blend works really well with the jackfruit, chickpeas, and greens in the filling for this flavorful vegan shepherd’s pie. The garlic ginger mashed potatoes are delicious—blending garlic, ginger, coconut cream, lemon juice and a generous amount of salt together. Layer them over the curried jackfruit, chickpeas and greens, bake it in the oven, and wow, it’s a taste sensation.
A few things…
- ・Madras curry is known for being spicy, but you can easily adjust the heat on this recipe. Add more Serrano pepper to make it spicier (I used 1 ½ peppers), or use less Serrano pepper.
- ・Tomato sauce adds acidity to the sauce, if you think it needs a touch more acid, add some lemon juice until it tastes just right to you.
- ・Use any green you would like. I used mustard greens, because they add extra heat and complexity to the flavor, but you could also use kale, spinach, collards, etc.
- ・I used one 13.66 ounce can of coconut cream for this vegan jackfruit chickpea curry shepherd’s pie recipe. I used part of it for the curry, and part of it for the garlic ginger mashed potatoes. You may need a bit more than ¼ cup coconut cream for the mashed potatoes, but start with ¼ cup and see how fluffy it turns out. If it needs another tablespoon, you should have plenty of coconut cream left.
All-in-all, if you like shepherd’s pie and you like curries, you’re gonna love this vegan jackfruit chickpea curry shepherd’s pie recipe!
Don’t miss more delicious UVK recipes, like Coconut Curry Carrot Soup, Cowboy Skillet Pie, or Mushroom Lentil Pot Pie.
Vegan Jackfruit Chickpea Curry Shepherd’s Pie
Garlic Ginger Mashed Potatoes
4-5 medium Russet potatoes, peeled and cubed
1 Tbsp finely chopped fresh ginger
2 garlic cloves, finely chopped
¼ cup coconut cream
1 Tbsp vegan butter
1 Tbsp lemon juice
Salt, to taste
Chickpea Jackfruit Curry Pie Filling:
2 Tbsp vegan butter
1 medium onion, chopped
4-5 large garlic, coarsely chopped
1 Tbsp finely chopped fresh ginger
1-2 Serrano chiles (see note above)
2 Tbsp ground coriander
1 Tbsp ground cumin
1 ½ tsp ground turmeric
1 ½ tsp mustard seeds
1 tsp whole black peppercorns
½ cup coconut cream
15 ounce can of tomato sauce
Salt, to taste
15.5 ounce can of chickpeas, drained and rinsed
14 ounce can of young jackfruit, drained and shredded
3-4 cups of greens (your choice of any of the following: mustard greens, spinach, kale or collards)
Fresh cilantro, to serve
1. First, you’ll make the garlic ginger mashed potatoes for the vegan jackfruit chickpea curry shepherd’s pie. Add the potatoes to a medium pot, and fill the pot with water until it just covers the potatoes. Bring to a boil on the stove, and then, turn down to low heat. Cover the pot with the lid slightly ajar to create a vent, and boil for ~20 minutes or until the potatoes are fork tender. Drain the water off.
2. Add the ginger, garlic, coconut cream, vegan butter, lemon juice and salt to the potatoes. Mash until fluffy. If you need to add a bit more coconut cream to achieve a fluffy mashed potato, add an extra tablespoon, mash again, and see what happens. Taste, and make adjustments, if needed (more lemon, salt, etc). Set aside.
3. Next, you’ll work on the jackfruit chickpea curry filling for the vegan shepherd’s pie. In a deep, heavy pot, add the vegan butter, onions, garlic, ginger, chiles, coriander, cumin, turmeric, mustard seeds, whole black peppercorns, and salt. Sauté over medium heat for about 7-10 minutes, or until onions are soft.
4. Add the coconut cream, tomato sauce and the contents of the pot to a blender (or use an immersion blender). Blend until mostly smooth. Return it to the pot, if you used a regular blender. Taste, and adjust seasonings, if needed.
5. Add the chickpeas, jackfruit, and greens of your choice to the curry sauce. Simmer over low heat for 10 minutes or until the greens break down. While the jackfruit chickpea shepherd’s pie filling is simmering, preheat the oven to 400º F, and grease a 8” X 11” pan.
6. Spread the vegan shepherd’s pie jackfruit chickpea curry filling evenly across the greased 8” X 11” pan. Layer the garlic ginger mashed potatoes across the top. Bake uncovered for 20-25 minutes at 400º F. Remove from the oven, and top with fresh cilantro. Serve.
