Thai-Inspired Shepherd’s Pie (Coconut-Ginger Mashed Topping)
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By Justin Eppley
Thai-Inspired Shepherd’s Pie (Coconut-Ginger Mashed Topping)
Comfort food classic with a fresh, flavorful twist—bold, creamy, and deeply satisfying.
Updated at: Fri, 11 Apr 2025 17:11:18 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
20
High
Nutrition per serving
Calories293.5 kcal (15%)
Total Fat11.3 g (16%)
Carbs41 g (16%)
Sugars8.7 g (10%)
Protein10.4 g (21%)
Sodium559.2 mg (28%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Filling
1 Tbspolive oil
or coconut
1onion
small, diced
2cloves garlic
minced
1 inchfresh ginger
grated
1carrot
large, diced
1 cupmushrooms
chopped
1 ½ cupslentils
cooked, brown or green
2 cupsbaby spinach
2 tspcoconut aminos
or GF tamari
½ tspturmeric
½ tspground coriander
salt
to taste
pepper
to taste
Topping
Instructions
Step 1
Boil and mash the sweet potatoes with coconut milk, ginger, and salt until creamy.
Step 2
Sauté onion, garlic, ginger in oil until soft. Add carrot and mushrooms and cook until tender.
Step 3
Add lentils, spinach, coconut aminos, turmeric, and coriander. Stir until combined and spinach is wilted.
Step 4
Spread filling in a baking dish or Dutch oven. Top with mashed sweet potato.
Step 5
Bake uncovered at 375°F for 20 minutes or until top is slightly golden.
Step 6
Let cool 5 minutes. Serve with fresh cilantro if desired.
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