adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetable Shepherd's Pie with Baked Beans
Vegetable Shepherd's Pie with Baked Beans
0 Likes
Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Indian-spiced baked beans elevate this vegetarian shepherd's pie to a flavorful delight.
Ingredients:
  • 5 potatoes, peeled and cubed
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 6 fresh curry leaves
  • 1 green chile pepper, halved lengthwise
  • 1 teaspoon mustard seeds
  • 1 green bell pepper, finely diced
  • 1 clove garlic, minced
  • 1 small onion, finely diced
  • 0.25 cup frozen chopped spinach, thawed and drained
  • 0.5 cup frozen corn
  • 0.5 cup frozen peas
  • 1 (16 ounce) can baked beans
  • 0.5 cup chopped fresh cilantro
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon salt
  • ground black pepper to taste
  • 3 tablespoons milk
  • 1 pinch salt
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large pot, submerge the potatoes in salted water and bring to a boil over high heat. Lower the heat to medium-low, cover, and simmer until tender for about 20 minutes. Drain and let them steam dry for a minute or two before using.
  • Combine cumin seeds, coriander, turmeric, curry leaves, and green chile in a bowl. Heat vegetable oil and mustard seeds in a skillet until seeds pop. Add the cumin mixture and cook until fragrant. Stir in bell pepper, garlic, and onion until softened. Add spinach, corn, peas, and baked beans. Mix in cilantro, chili powder, salt, and pepper. Divide mixture between two pie pans.
  • In a bowl, mix potatoes, butter, milk, and 1 pinch of salt until smooth. Use a fork to spread the mashed potatoes over the bean mixture in small peaks for a crispy texture when baked.
  • Roast in the oven until the potatoes are golden brown, for about 20-25 minutes. Let them cool for 5 minutes before serving.

Similar Recipes