I’m a huge fan of Madras curry flavored anything. As I considered putting together a new vegan shepherd’s pie recipe, it was very obvious that it be Indian inspired and involve this delicious curry blend (the chickpeas, jackfruit and kale took a nanosecond longer to decide on). Baked in the oven, broiled to crisp up the mashed potatoes, and then, topped with cilantro before serving, it’s all quite lovely together.
This recipe makes ~12 servings.
A few things…
- Madras curry is known for being spicy, but you can easily adjust the heat on this vegan shepherd’s pie recipe’s filling. If you like some heat, add the entire jalapeño. If you like a little heat, remove the seeds and inner membrane before adding it.
- Tomato sauce adds acidity. After blending everything together, taste the sauce. If you think it needs a touch more acid, add some lemon juice.
- No lacinato kale handy? Try mustard greens, spinach, or collards.
- Make sure to stir up the coconut cream before using it. It has a way of separating in the can.
- I used one 13.5 ounce can of coconut cream for this vegan jackfruit chickpea curry shepherd’s pie recipe. I split it up–using part of it for the garlic ginger mashed potatoes and the remainder for the curry filling.
Please enjoy! And don’t miss out on other delicious UVK recipes, like Cowboy Skillet Shepherd’s Pie with Seitan and Pinto Beans, Mushroom Lentil Pot Pie, Vegan Tofu Pot Pie, Thai Red Curry Tofu or Tempeh Marinade, Grilled Sweet Potato Salad with Creamy Curry Dressing and more.
Jackfruit Chickpea Curry Shepherd’s Pie
Garlic Ginger Mashed Potatoes
7 cups large dice peeled Russet potatoes (OR ~5 medium Russet potatoes, peeled and cubed)
1 Tbsp finely chopped fresh ginger
2 garlic cloves, finely chopped
13.5 ounce can of coconut cream
2 Tbsp vegan butter
1-2 Tbsp lemon juice
Salt, to taste (I added ½ tsp)
Curry Filling:
3 Tbsp vegan butter
1 ½ tsp black mustard seeds
2 cups diced onion (OR ~1 medium onion, chopped)
1 jalapeño pepper (see note above)
4-5 large garlic, coarsely chopped
1 Tbsp finely chopped fresh ginger
1 Tbsp ground cumin
2 Tbsp ground coriander
1 ½ tsp ground turmeric
1 tsp whole black peppercorns
15 ounce can of tomato sauce
Salt, to taste (I added ½ tsp)
15.5 ounce can of chickpeas, drained and rinsed
14 ounce can of young jackfruit, drained and shredded
3-4 cups of chopped lacinato kale with the inner stems removed (see notes above)
Finely chopped 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 a simmer. Cover the pot with the lid slightly ajar to create a vent, and boil for ~10 minutes or until the potatoes are fork tender. Drain the water off.
2. Add the ginger, garlic, ¼ cup of the coconut cream (reserve the rest for the curry filling), vegan butter, and lemon juice. Mash until fluffy. Taste, and make adjustments, if needed (more lemon, a tiny bit more coconut cream, 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 and black mustard seeds. Stir around for ~1 minute over medium-high heat. Then, add the onions, jalapeño, garlic, ginger, cumin, coriander, turmeric, whole black peppercorns, and a dash of salt. Sauté over medium heat for about ~5-7 minutes, or until onions are soft.
4. Add the coconut cream, tomato sauce and the contents of the pot to a blender. Blend until smooth. Return it to the pot. Taste, and adjust seasonings, if needed (salt, etc).
5. Add the chickpeas, jackfruit, and kale to the curry sauce. Simmer over low heat for 10 minutes or until the kale break down. While the jackfruit chickpea curry shepherd’s pie filling is simmering, preheat the oven to 400º F, and grease a 9” X 13” pan.
6. Spread the vegan shepherd’s pie jackfruit chickpea curry filling evenly across the greased 9” X 13” pan. Layer the mashed potatoes across the top. If you’re feeling fun, make a design in the mashed potatoes with a fork. Bake uncovered for 20-25 minutes at 400º F. Broil on HIGH on top until it looks crisped up to your liking. Remove from the oven, and top with fresh cilantro. Serve.