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Curried Vegetable Shepard’s Pie |  Vegetable Day

Makes 2 servings – each serving uses 12 oz of your daily vegetable allowance

Ingredients
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 parsnip, peeled and chopped
  • 1/2 large zucchini, peeled and chopped
  • 1 leek, well rinsed, cut into 1/2” thick rings, white and light green part only
  • 1 large carrot, peeled and chopped
  • 1-2 oz mushrooms
  • 8-10 oz cauliflower
  • kosher salt
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tsp curry powder
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp ground coriander
  • 1/2 tsp Xanthan gum
  • PAM or other zero calorie cooking spray
Directions
  • fill large saucepan with water add bay leaf, thyme and 2 tsp salt and bring to boil
  • add carrots, parsnips, zucchini, leek and reduce heat to medium low and simmer until tender, about 10 minutes
  • drain but reserve liquid for later use (also makes good legal vegetable broth)
  • discard bay leaf, set vegetables aside to dry
  • set aside 1 cup of reserved liquid, use remaining liquid to cook cauliflower until tender and drain
  • mash cauliflower, add a pinch of salt and the curry powder, mixing well and set aside to use on top of vegetables
  • lightly spray skillet with PAM sauté mushrooms over medium low heat for about 3 minutes then increase heat to medium and cook for another 2 minutes 
  • mix nutmeg, coriander and Xanthan gum together in small bowl, slowly whisk in the 1 cup of reserved liquid until sauce starts to thicken and add back into mushrooms then add other vegetable mixture, mixing well
  • add lemon zest and juice, mix well, return to a simmer, season with salt
  • preheat oven to 400 degrees
  • pour vegetable mixture into casserole dish, top with mashed cauliflower
  • bake in center oven for 20 minutes
  • let the pie cool 10 minutes before serving
  • enjoy!
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