Japanese Curry Shepherd's Pie

• servings: 3 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 ¼ pound potatoes, peeled, and chopped

4 tablespoons butter or vegan butter

1 cup milk or unsweetened soy milk or oat milk

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

1 tablespoon vegetable or grapeseed oil

3oz (about 85g) onion, diced

1 ½ oz (about 45g) carrot, diced

1 ½ oz (about 45g) frozen corn, thawed

2 oz zucchini (about 60g), diced

350 to 400 ml water, depending on how thick you like your curry to be

5 blocks (squares) of Japanese curry roux such as Vermont Curry

⅓ cup spinach, finely chopped

Directions

Add the potatoes to a pot and add enough water so there’s about 2 inches above the potatoes.

Turn the heat to high and bring to a boil. Turn the heat down and cook the potatoes for about 7 minutes, or until they easily be pierced with a knife or fork.

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper, and mashed the potatoes until they are smooth. Set aside.

Add the vegetable oil to a medium pot over medium heat, and add the onion and carrot. Stir fry for 2-3 minutes, or until the onions are translucent.

Add the corn and zucchini and stir fry for 2 more minutes.

Add the water and curry roux and keep stirring until the blocks have completely dissolved, and the sauce is thick and bubbling.

Turn the heat off and stir in the spinach.

Transfer the mashed potato to a medium size bowl and top with the vegetable curry. Serve.

Nutrition

• Serving Size: 4
• Calories: 414
• Total Fat: 20.6g
• Saturated Fat: 10.7g
• Unsaturated Fat: 1.8g
• Trans Fat: 0g
• Cholesterol: 31.8mg
• Sodium: 167.3mg
• Total Carbohydrate: 55.9g
• Dietary Fiber: 25g
• Total Sugars: 8.2g
• Protein: 11.2g