Curried Vegetarian Shepherd's Pie

Total Time:
1 hr 15 min
35 min
40 min

6 servings

  • 2 pounds russet potatoes, peeled and quartered
  • Kosher salt
  • 2 bay leaves
  • 3 sprigs thyme
  • 2 carrots, chopped
  • 1 small rutabaga, peeled and chopped
  • 1 medium turnip, peeled and chopped
  • 2 leeks (white and light green parts only), sliced 1/2 inch thick, rinsed well
  • 6 tablespoons unsalted butter
  • 8 ounces button mushrooms, quartered
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground coriander
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 cups half-and-half
  • 1 cup frozen peas
  • Grated zest and juice of 1/2 lemon
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons curry powder
  • Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.

  • Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.

  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.

  • Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.

  • Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.

  • Photograph by Con Poulos

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