Recipes » Main Dish » Vegetable Curried Shepherd’s Pie
T. Colin Campbell Center for Nutrition Studies
Curried Shepherd’s Pie


Mashed Potatoes

  • 2 lbs potatoes, cubed
  • ½ cup plant-based milk
  • Sea salt and pepper to tast


  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 carrot, diced
  • 2 cups crushed tomatoes
  • 6 cups cooked lentils
  • 1 cup frozen green peas
  • 1-2 tsp curry powder, or to taste
  • Sea salt to taste


  • 1. Preheat oven to 350 degrees F.
  • 2. In a medium saucepan, add the cubed potatoes and enough water to cover the potatoes. Boil until tender. Drain and set aside.
  • 3. Add the plant-based milk, sea salt, and pepper to the potatoes and mash.
  • 4. In a skillet, sauté the onion, celery, and carrot for 3-4 minutes or until slightly tender.
  • 5. Add the curry powder and sea salt to the vegetable mixture and stir to combine. Cook for 1 minute.
  • 6. Add the crushed tomatoes, lentils, and peas, and cook for 5 minutes.
  • 7. In a deep baking dish, spread half the mashed potatoes and flatten to cover the bottom of the pan. Add the seasoned vegetable and lentil mixture, and then top with the remaining mashed potatoes.
  • 8. Bake for 20 minutes.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits