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
Instructions
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.
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.
In a small saucepan, melt 4 tablespoons butter over medium heat. Add leeks and cook for 10 minutes until tender.
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.
Pour sauce over cooked vegetables and stir until combined. Cook one minute more until heated through. Pour into a medium (3 quart) baking dish.
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.
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.
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 http://thememorablekitchen.com/curried-vegetable-shepherds-pie/