Saag aloo 'shepherd's' pie
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 6
Spiced potato, cauliflower and spinach makes a tasty topping for Anna Jones' Indian-inspired shepherd’s pie. This comforting vegetarian dish is sure to become a family favourite.
Ingredients
For the rajma masala base
- 2 tbsp ghee (or coconut oil)
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 5cm/2in piece of ginger, peeled and finely chopped
- 1 green chilli, finely chopped
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 x 400g tins pinto or borlotti beans
- 1 x 400g tin chopped tomatoes
For the saag aloo topping
- 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half)
- 500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
- 50g/1¾oz ghee (or unsalted butter)
- 1 tsp cumin seeds
- 1 tbsp black mustard seeds
- 1 tsp ground turmeric
- 200g/7oz baby spinach, washed
- salt, to season
Method
To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.
Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.
Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.
Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.
