Vegan Butter Chicken Shepherd's Pie

Vegan Butter Chicken Shepherd's Pie

Vegan Butter Chicken Shepherds's Pie

ATTRIBUTES:  Lunch, dinner, healthy, comfort food, vegan/vegetarian

PRODUCT USED: Saha Indian Butter Chicken Base™

PREP TIME: 30-35 minutes COOK TIME: 40-45 minutes 

SERVES: 8-10 


Mashed Potato Topping

  •  2 lbs (900 g) potatoes (Yukon gold)
  • 3/4 cup (180 ml) coconut milk
  • salt and pepper to taste


  • 2 cups (500 ml) cooked lentils
  • 2 tbsp (30 ml) olive or canola oil 
  • 1 medium onion, diced
  • 2 cloves garlic, minced 
  • 1 cup (250 ml) carrot, diced
  • 1 cup (250 ml) celery, diced
  • 1 cup (250 ml) frozen peas
  • 1 cup (250 ml) vegetable stock or water
  • salt and pepper to taste 


  • 1/2 cup (125 ml) Saha Butter Chicken Base™
  • 3/4 cup (180 ml) coconut milk
  • 1/4 cup (60 ml) vegetable stock or water


    1. Leaving the skins on, cut the potatoes into quarters and place them in large pot of salted water over high heat. Cover the pot, bring the water to a boil and then reduce the heat to low to simmer. Cook for 20-25 minutes, or until the potatoes are tender.
    2. While the potatoes are cooking, heat the oil for the filling in a large skillet or dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes, or until softened. Add the diced celery and carrots and cook for a further 4-5 minutes, or until softened. Then, add the minced garlic and cook for another 2-3 minutes, or until fragrant.
    3. Add the broth and increase the heat to high. Bring the mixture to a boil and then reduce the heat to low to simmer. Cover and cook for a further 5-7 ministers, or until the vegetables are tender.
    4. Gently fold in the cooked lentils and peas. Transfer the mixture to a bowl to cool. At this point, preheat the oven to 350 degrees.
    5. Once the potatoes are cooked, drain and begin to mash. Slowly add the coconut milk and continue to mash unto the potatoes are smooth and creamy. Add salt and pepper to taste. Transfer to a bowl and set aside to cool.
    6. For the gravy, in a small pan over medium heat, combine the Saha Butter Chicken Base™, the coconut milk and the vegetable stock. Stir until well combined. Increased the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer for 5-7 minutes or until slightly thickened.
    7. Fold the gravy together with the lentil mixture and Transfer this mixture to a 9 inch by 13 inch baking dish (or a similarly sized dish) and let cool.
    8. Spread the mashed potatoes evenly over the top of the lentil mixture and transfer to the preheated oven.
    9. Bake for 20-25 minutes, or until the pie is heated through and the gravy is bubbling through the mash at the edges of the dish.
    10. Let the pie cool for 5-10 minutes and serve.


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