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Indian Shepherd's Pie
Quick Fix Vegan, Robin Robertson
An unusual casserole with zesty Indian spices balanced by a potato-cauliflower crust.
2 russet potatoes, scrubbed and diced
470 ml2 c. cauliflower florets
30 ml2 T. vegan butter
salt and freshly ground pepper
15 ml1 T. olive oil
1 yellow onion, finely chopped
2 carrots, chopped
30 ml2 T. curry powder
350 ml1 & 1/2 c. cooked kidney beans or one 15-oz. can, drained
240 ml1 c. frozen peas, thawed
710 ml3 c. fresh baby spinach, chopped
one 14-oz. can diced tomatoes, drained
240 ml1 c. unsweetened coconut milk
Steam the potatoes and cauliflower over boiling water until tender, about 15 minutes, then mash with the butter and salt and pepper to taste. Set aside.
Preheat the oven to 350 F. Lightly oil a shallow baking dish (about 9-inch square).
Heat the oil in a skillet over medium heat. Add the onion and carrots, cover, and cook until soft, about 5 minutes. Stir in the curry powder and cook until fragrant, 30 seconds. Transfer to the prepared baking dish. Add the beans, spinach, tomatoes, and coconut milk. Season to taste with salt and pepper. Stir to combine. Spread the reserved potato and cauliflower mixture evenly on top. Bake until hot, about 30 minutes. Serve hot.