Curried Vegetable Shepherds Pie
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 4 whole medium sized Yukon Gold Potatoes
  • ½ cup butter, divided
  • 1 leek (white and light green parts only)
  • 2 turnips, cut into ½ inch cubes
  • 1 medium rutabaga, cut into ½ inch cubes
  • 1 cup of carrot chips or carrots, chopped (about 2 large carrots)
  • ⅓ cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon thyme or poultry seasoning
  • 1 tablespoon curry powder
  • 1 bouillon cube dissolved in 1 cup hot water or 1 cup vegetable broth (I use mushroom bouillon cubes)
  • 1½ cups low fat milk or fat free half and half, divided
  • 1 cup of frozen green peas
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon curry powder
  1. Place potatoes in a medium saucepan. Cover with water and bring to a boil. Reduce heat to medium, cover and cook for 20-25 minutes until fork tender. Drain and let cool slightly. Peel and set aside.
  2. Place turnips, rutabaga, and carrots in a medium sauce pan. Cover with water and cook for 5-7 minutes until tender. Drain and return to sauce pan.
  3. In a small saucepan, melt 4 tablespoons butter over medium heat. Add leeks and cook for 10 minutes until tender.
  4. Stir in flour and cook for one minute to form a thick paste. Add 1 teaspoon salt, ½ teaspoon pepper, 1 tablespoon curry powder and thyme to mixture and cook for an additional minute. Whisk in vegetable broth and 1 cup of milk or half and half. Stir until thickened and smooth. Add in frozen peas. Cook 2-3 minutes until peas are tender.
  5. Pour sauce over cooked vegetables and stir until combined. Cook one minute more until heated through. Pour into a medium (3 quart) baking dish.
  6. To the potatoes, add remaining 4 tablespoons of butter, 1 teaspoon of salt, ½ teaspoon pepper, ½ teaspoon curry powder and ½ cup milk or half and half. Place over low heat and mash with a potato masher or whip on low speed with a hand mixer until combined. Do not over mix.
  7. Spread mashed potatoes over vegetable mixture in the baking pan. Using a spatula or wooden spoon, pat and lift up spoon to form peaks on the potatoes.
  8. Bake at 400 degrees for 20 minutes until bubbly. Place under broiler, if desired, for 1-2 minutes to brown.
Recipe by The Memorable Kitchen at