---
title: 'Saag aloo shepherd’s pie'
url: 'https://recipes.spfinch.com/recipes/saag-aloo-shepherds-pie'
markdown: 'https://recipes.spfinch.com/recipes/saag-aloo-shepherds-pie.md'
date: '2021-06-13'
description: "Anna Jones Serves 6 Ingredients For the rajma masala base ghee or coconut oil 2 tbsp onion\_1, peeled and finely chopped garlic\_4 cloves, chopped ginger\_a small thumb-sized piece, peeled and finely chopped green chilli 1, finely chopped ground turmeric\_½ tsp chilli powder\_½ tsp garam masala 1 tsp c…"
taxonomy:
  category:
    - main
    - vegan
---

# Saag aloo shepherd’s pie

## Saag aloo shepherd’s pie

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [main](https://recipes.spfinch.com/recipes/category:main) | [vegan](https://recipes.spfinch.com/recipes/category:vegan) ![saag-aloo-shepherds-pie](https://recipes.spfinch.com/user/pages/02.recipes/saag-aloo-shepherds-pie/saag-aloo-shepherds-pie.webp "saag-aloo-shepherds-pie")

[Anna Jones](https://www.theguardian.com/food/2021/feb/21/one-pot-vegetarian-recipes-anna-jones-pad-thai-shepherds-pie)

Serves **6**

Ingredients

*For the rajma masala base*
**ghee or coconut oil** 2 tbsp
**onion** 1, peeled and finely chopped
**garlic** 4 cloves, chopped
**ginger** a small thumb-sized piece, peeled and finely chopped
**green chilli** 1, finely chopped
**ground turmeric** ½ tsp
**chilli powder** ½ tsp
**garam masala** 1 tsp
**cumin seeds** 1 tsp
**pinto or borlotti beans** 2 x 400g tins
**tomatoes** 1 x 400g tin

*For the saag aloo top*
**small new or red-skin potatoes** 1kg, large ones cut in half
**cauliflower** 500g, broken into small florets, stalk roughly chopped
**cumin seeds** 1 tsp
**ground turmeric** 1 tsp
**baby spinach** 200g, washed
**melted ghee or coconut oil** 50g

Method

1. Add 1 tablespoon of the ghee or coconut oil to a large pan, add the onion and cook for 10 minutes over a medium heat until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes.
2. Add the spices to the pan and stir for a couple of minutes until all smells fragrant. Next, add the tinned beans and their liquid, the tomatoes and 400ml (a tin’s worth) of water.
3. Simmer for 25 minutes until the tomatoes are broken down and you have a thick, flavoursome gravy.
4. Meanwhile, preheat the oven to 180C fan/gas mark 6. 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 15-20 minutes until the potatoes are almost cooked, then add the cauliflower for the last 6 minutes. Drain well.
5. Put the empty pan back on the heat, add the remaining tablespoon of ghee or coconut oil and the cumin and turmeric, cook for a minute or so, then add 100ml water, the potatoes and cauliflower and half the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little.
6. The rajma masala should be thickened by now. Stir in the other half of the spinach then spoon into a baking dish. Top with the potato, cauliflower and spinach mixture, drizzle with the melted ghee or oil and put into the oven for 30-40 minutes until the filling is bubbling and the top is brown and crunchy in places.

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---

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