Vegetarian Spiced “Shepherd’s” Pie
This recipe takes the best part of a samosa and turns it into an easy midweek shepherd's pie.This is really a way to use up leftover grains, pulses or beans. If you don’t have leftover rice, or not enough, fill out with extra veggies or add some canned lentils or beans. It’s a samosa filling recipe adapted to veggie and rice leftovers we use at home.
Servings: 6
Ingredients
- 500 g (1 lb) sweet potatoes chopped
- 600 g (1 lb) floury potatoes chopped
- 100 g (3½oz) unsalted butter melted
- 2 tbs extra virgin olive oil
- 2 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 red onion finely chopped
- 2 cloves garlic chopped
- 4 cm (20g, ¾oz) piece ginger finely grated
- 1 tbs ground coriander
- ½ tsp chilli powder
- ½ tsp ground turmeric
- 1 cup chopped Swiss Chard or spinach leaves
- 2 cups cooked white rice
- ¼ cup chopped coriander leaves
- 12 curry leaves
- 2 tomatoes chopped
- 150 g (5½oz) grated Haloumi
Instructions
- Place sweet potato and potato in a large steamer set over a saucepan of simmering water and steam for 45 minutes or until tender. Push through a ricer into a bowl and beat in butter. Season and set aside.
- Preheat the oven to 220°C (425℉)
- Heat oil in a large saucepan over medium heat. Add mustard, cumin and fennel seeds, and stir for 1 minute or until mustard seeds begin to pop. Add onion, garlic and ginger, and cook, stirring constantly, until softened. Add spices, Swiss Chard, rice, 200ml (7 fl. oz) water, coriander, curry leaves and tomato. Cook, stirring constantly, for 2 minutes to coat the rice in spices. Season.
- Transfer filling to a 2.5L (4½ pints) pie dish, spoon mashed potato on top, then scatter with grated Haloumi. Cover with a layer of baking paper and a layer of foil.
- Bake for 45 minutes or until tender, then uncover and bake for a further 40 minutes or until golden and lightly charred on top.
