There is something very comforting about Shepherd’s Pie and I know what it is – the fluffy mashed potatoes!! I love mashed potatoes, in any form, at any time of the day.
Traditional Shepherd’s pie contains minced meat. This Indianized vegetarian variety is so easy, tasty and highly nutritious. You can keep it refrigerated for up to 4 days and it will still taste good – just remember to eat it warm or hot.
750 g russet potatoes, peeled and cut into chunks
150 ml milk
150 g Feta cheese, crumbled
50 g salted butter
1 tablespoon oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons finely minced ginger
100 g celery, chopped
200 g button mushrooms, sliced
160 g leeks, halved and sliced
180 g carrot, diced
1 can kidney beans, rinsed and drained
1 can stewed tomatoes or chopped fresh tomatoes
100 g tomato purée
1 teaspoon garam masala
½ teaspoon chilli powder
50 ml water
Salt and freshly ground black pepper
Preheat oven to 180° C.
Cook the potatoes in a pan of lightly salted water until tender. Strain and mash it with the milk, 𝗵𝗮𝗹𝗳 𝘁𝗵𝗲 𝗳𝗲𝘁𝗮 𝗰𝗵𝗲𝗲𝘀𝗲 and butter while it is still hot.
Cover with cling wrap and keep aside.
Meanwhile, heat oil and fry the cumin seeds till aromatic. Add in the the onion, garlic, celery, mushrooms, leek and carrot and sauté for 10 minutes.
Add the beans, tomatoes, tomato purée, garam masala, chilli powder and water and bring to a boil. Season with salt and pepper to taste.
Spoon the beans and tomato mixture into ramekin dishes or one large oven-proof glass dish and top with the prepared mashed potato.
Sprinkle with the 𝗯𝗮𝗹𝗮𝗻𝗰𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗰𝗵𝗲𝗲𝘀𝗲 and bake for 20 minutes or until the topping is slightly golden brown.
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