Oh my, happy curry tummy happened the other night, yum. This easy to make vegetarian casserole is jam packed with vegetables, brown rice, lentils and seasoned mild or wild with curry powder and a healthy dose of ginger. The top crust is a walloping layer of beta carotene in the form of mashed squash and sweet potatoes.

You can make this spicy or mild, vegan or gluten free depending on your preferences and needs. My family loved it, although I think it was a tad too spicy for our littlest boy and that was my mistake. I combined the recipe for this Indian Inspired Shepherd’s Pie that I made last winter with the recipe for the Vegan Meat Substitute and the results were amazing. I was going to share this for my Just Another Meatless Monday post but due to the rainy cold weather here and in many other parts of the United States I though we could all use a good dose of happy curry tummy now, rather than later.

Indian Inspired Vegetarian Shepherd's Pie

Course: Lunch, Main Dish
Cuisine: Indian Inspired, Vegetarian


  • 2 large sweet potatoes baked
  • 16 ounces frozen cooked squash thawed
  • 1/2 a recipe of Vegan Meat Substitute
  • 1 TBSP oil
  • 1 TBSP curry powder more or less to taste
  • 1/2 medium sweet onion chopped
  • 2 cloves garlic minced
  • 1 inch chunk ginger peeled and minced
  • 1 tsp salt more or less to taste
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 1 cup frozen french sliced green beans
  • 2 TBSP butter
  • salt to taste
  • pepper to taste


  • chop the sweet potatoes into a large bowl and mash with the skins on
  • add the thawed squash and mash together, taste add salt and pepper if desired, set aside
  • brown the meat substitute in a the oil quickly in a large skillet over medium high heat
  • when browned add the curry powder, onion, garlic, ginger
  • reduce heat to about medium
  • then cook and stir, taste for salt, add as needed
  • add the peas, corn, green beans and continue cooking for 5 minutes or so
  • then press the meat mixture into the bottom of a 7x10 casserole pan, or another similiar in size
  • scoop the potatoes onto the meat substitute mixture covering it almost completely
  • dot with butter if desired, add a bit of salt and pepper too
  • bake for 40 minutes
  • remove from the oven and let it rest for about 5 minutes


cook the potatoes up to two days in advance so the casserole goes together quickly

Make the necessary adjustments to the given recipes to make it vegan or gluten free, basically you’ll not be dotting it with butter OR adding flour to the meat substitute recipe. And of course please adjust this to what you have or like and make it yours. Enjoy!