London Curried Shepherd’s Pie  4-6 servings

• 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch dice
• 1 tablespoon nutritional yeast                         
• 1 cup vegetable stock (or water)
• 1 small yellow onion, cut into 1⁄4-inch dice (about 1 cup)
• 2 medium carrots, peeled and cut into 1⁄2-inch dice (about 1 cup)
• 6 ounces green beans, trimmed and cut into 1⁄2-inch segments (about 1 cup)
• 6 medium garlic gloves, minced (about 1 tablespoon)
• 1 tablespoon curry powder                            
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can kidney beans, rinsed and drained (about 11⁄2 cups)
• 1/2 head cauliflower (about 12 ounces), cut into 1⁄2-inch florets
• 1 cup vegetable stock (or water)                 
• 2 tablespoons oat flour (or whole-wheat flour)
• 1 tablespoon fresh lemon juice                     
• salt and pepper as needed

Preheat the oven to 400°F.      

To make the mashed potatoes, place a steamer basket in a medium saucepan and add 1 to 2 inches of water to the pan. Bring the water to a simmer over medium- high heat. Place the potatoes in the steamer, cover, and steam until they are tender when pierced with a fork, about 10 minutes. Transfer them to a large bowl. Add the nutritional yeast and stock. Mash with a potato masher until creamy. Add salt and pepper to taste and set aside.

To make the filling, combine the onion, carrots, green beans, garlic, curry powder, and cayenne pepper in a large sauté pan. Add 1⁄4 cup water and cook over medium heat, stirring occasionally, for 10 minutes. Add the kidney beans and cauliflower and cook for 5 minutes, or until the cauliflower begins to soften.

Combine the stock and flour in a small bowl and whisk until no lumps remain. (This mixture is called a slurry.) Pour the slurry into the pan with the vegetables and mix well. Cook for 3 to 4 minutes, until the sauce thickens. Add the lemon juice and salt to taste and stir to combine.Transfer the vegetables to a 7-by-11-inch (or similar size) baking dish. Spread the mashed potatoes in an even layer over the vegetables.Put the baking dish on a baking sheet to capture any drippings and bake in the oven for 30 to 40 minutes, until the top is golden brown. Remove from the oven and set the pie aside to cool slightly before serving

This recipe is from darshanaskitchen.com