Saag aloo ‘shepherd’s’ pie

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6

Dietary
Vegetarian


By Anna Jones
From Saturday Kitchen

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 roughly chopped
  • 50g/1¾oz ghee (or unsalted butter)
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 200g/7oz baby spinach, washed
  • salt, to season