Reviewed: Jan. 10, 2012

LOVE this! I challenged my husband, who does all the cooking, to try a meatless January. He made this last night and it was a hit. Even my fussy teenager ate it. He did make a few adjustments. We didn't have eggplant or bell pepper. He added about three ounces of soy crumbles for texture. I suggested the addition of cauliflower next time to highlight the Indian character of the dish. There are plenty of other ways to customize this recipe. Bottom line - YUM!

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SLook304

Reviewed: Oct. 14, 2011

Made few subs to be a vegan meal (soy milk & veggie parmesan for mashed potatoes). Stirred veggie-parm into mashed potatoes. Took some of the review suggestions and added a chopped carrot, little less curry, and few extra spices. The veggie part of the pie was amazing - and totally rocked as leftovers the next few days! My kids wouldn't touch it, but I think that was due to onions chopped too big. Husband, who prefers meat in everything, said it was good. My vegan Dad raved about it. Definitely good meal for vegans/vegetarians who don't miss the meat. ;)

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catastrophiccook

Cooking Level: Beginning

Reviewed: Nov. 21, 2010

Perhaps I did something wrong, but I thought this recipe was quite bland and I even added vegetable broth instead of water, and sour cream and cottage cheese to my mashed potatoes. All I could taste was the curry/cumin. Next time I will probably try it with beans and mushrooms on the bottom layer, then veggies in the middle and potatoes on the top without the curry and cumin... and extra garlic.

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JustMe999

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

Reviewed: Oct. 7, 2010

Wow. I was surprised how much I liked this! I thought the curry would be weird in a shepherd's pie, but the flavors went together nicely. I'll definitely be making this again!

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Adriana P.

Cooking Level: Intermediate

Reviewed: Jun. 3, 2010

I loved this recipe with a minor adjustment. I substituted 2 zucchini and 1 can of black beans for the eggplant. This is the second vegetarian Shaphard's Pie I have tried and this one is definitely the better of the two.

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Kelly

Cooking Level: Intermediate

Reviewed: Feb. 11, 2010

We're not fans of eggplant so we skipped it and substituted 2C cubed zucchini and 1C frozen grilled corn instead. Just to use it up, I threw in some leftover soy beef crumbles which added some texture. We also skipped the Parmesan cheese on top. This is such a good recipe and we're making it again today, in fact!

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kimber

Reviewed: Oct. 2, 2009

I added a squash or two instead of tomatoes, using what I had on hand. This is absolutely delicious!!

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Anne

Cooking Level: Expert

Home Town: Villa Hills, Kentucky, USA

Living In: Bellevue, Kentucky, USA

Reviewed: Sep. 10, 2009

I used the recipe as a jumping off point to use up what's on-hand: leeks, mushrooms, frozen mixed vegetables, crumbled boca burgers, tomato sauce plus all the seasonings in one pot. Used sour cream, cheddar and canned fried onions in mashed potatoes. The result was mighty tasty! It held together nicely and had loads of flavor.

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scooters_mom

Reviewed: Sep. 1, 2009

I love curry, eggplant, mashed potatoes and Parmesan. Unfortunately, even with the extreme amounts of curry powder and cumin, this was really bland. I had to add a bunch of Costa Rican Salsa Lizano to make it enjoyable.

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kml

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Wasilla, Alaska, USA

Reviewed: Apr. 24, 2009

I was really excited about this recipe and it sounded really good but the finished product kind of tasted weird. I'm not sure the mashed potatoes (with butter and milk) mesh very well with the curry-flavored veggies. Or maybe the parmesan caused a problem. I'm not sure. All I know is that the combination tasted a little like throw up. I hate to say it. Sorry.

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Adrienne

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Reston, Virginia, USA

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