Salefork

Dinner for 4

Spicy Vegetable Shepherd's Pie

Spiced vegetables and black-eyed beans simmer under peanut butter mashed potatoes, then bake until the topping is lightly browned.

$2.79per serving $$
100 minstart to table
4servings

IndianVegetarianVeganDairy-freeDinnersCold-weather comfort

Ingredients

  • 1 onion
  • 2 large garlic cloves
  • 25 g ginger peeled and chopped
  • 1 tsp ground turmeric
  • 1 tbsp each ground coriander and cumin
  • 1 1/2 tsp rapeseed oil
  • 400 g can plum tomatoes
  • 2 celery sticks
  • 1 large aubergine
  • 320 g sweet potato cut into chunks
  • 2 tbsp tomato purée
  • 2 tsp vegetable bouillon powder
  • 1 bay leaf
  • 1 red chilli deseeded and sliced
  • 2 x 400g cans black-eyed beans undrained
  • 900 g potatoes cut into chunks
  • 75 g chunky peanut butter
  • 1 tbsp lime juice
  • 1 tbsp unsweetened fortified almond or oat milk
  • 20 g coriander finely chopped

Steps

  1. Heat the oven to 400 F.
  2. Boil the potatoes in a large pot of salted water for 20 minutes, until tender.
  3. Cook the onion, garlic, ginger, turmeric, coriander, and cumin in the oil in a large skillet for 10 minutes.
  4. Add the tomatoes, celery, aubergine, sweet potato, tomato purée, bouillon, bay leaf, chili, and beans, then simmer for 25 minutes.
  5. Drain and mash the potatoes with the peanut butter, lime juice, milk, salt, and pepper.
  6. Spoon the vegetable mixture into a 9-by-13-inch baking dish, cover it with the potato mash, and bake for 25 minutes.
  7. Sprinkle with chopped coriander before serving.

Main ingredient on sale this week? See what to make with canned beans on sale.

Find this week's cheapest dinners

Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.

Find this week's cheapest dinners

More like this

Collections with this recipe

Vegetarian Indian dinners 133Dairy-free Indian dinners 129Vegan Indian dinners 91Vegan dinners 429