Ingredients

  • Serves 10 people
  • pie filling:

    65 g olive oil

  • 250 g red onion (sliced)

  • 9 g cumin powder

  • 50 g ginger paste

  • 50 g garlic paste

  • 2 g turmeric powder

  • 8 g chilli powder

  • 6 g garam masala powder

  • 2 g coriander powder

  • 150 g tomato canned (chopped)

  • 20 g salt

  • 500 g cauliflower (cut into florets)

  • 45 g water

  • 250 g carrots (julienned)

  • 200 g green peas

     

  • 300 g tofu (cubed 1 cm)

  • 50 g coriander leaf (chopped)

     

  • mashed potato topping:

    1 kg potato (peeled and roughly chopped into pieces)

  • 15 g milk

  • 200 g butter

  • 15 g salt

  • 10 g pepper

     

     

  • 35 g mesclun salad (ready made)

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Garam Masala “Shepherd’s Pie”

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Level up your Shepherd’s Pie by adding in some Indian flavors! On top of that, why not have some fun with it and go full-on vegetarian? In this Garam Masala Shepherd’s Pie, the base is packed with delicious curried vegetables and tofu for all your nutritional needs. Of course, this dish isn’t complete without a creamy layer of buttery mashed potatoes on top. A must-try for any veggie lover!
  • Easy
  • 30 min
  • 45 min
  • 15 min
  • 2 steps
  • 22 Ingredients
  • Easy
  • 2 steps
  • 22 Ingredients
  • 30 min
  • 45 min
  • 15 min

Instructions

  1. Making the pie filling

    • Heat olive oil in a large pot. On medium heat, fry the red onions until brown.
    • Add in the cumin powder, ginger paste and garlic paste. Fry till fragrant, or the mixture turns golden brown.
    • Add in the turmeric powder, chilli powder, garam masala, coriander powder and fry till fully incorporated.
    • Stir in the canned tomatoes and salt. Cook for another 5 min or until the liquid has reduced slightly.
    • Mix in the cauliflower, water, carrots, green peas and tofu. 
    • Once the vegetables are cooked well, add in the coriander leaves.
    • Taste the pie filling. You can add a pinch of salt if you prefer.
     Making the pie filling


  2. Making the mashed potato topping

    • Boil the chopped potato in a pot of water till soft.
    • While still hot, mash it with a hand blender.
    • Add butter, salt, pepper and milk. 
    • Blend until smooth
    Making the mashed potato topping


Plate and Serve!

Lay the pie mixture in a serving dish, top it with mashed potato, and serve with fresh salad on the side.

Plate and Serve!
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    Ingredients
    • Serves 10 people
    • pie filling:

      65 g olive oil

    • 250 g red onion (sliced)

    • 9 g cumin powder

    • 50 g ginger paste

    • 50 g garlic paste

    • 2 g turmeric powder

    • 8 g chilli powder

    • 6 g garam masala powder

    • 2 g coriander powder

    • 150 g tomato canned (chopped)

    • 20 g salt

    • 500 g cauliflower (cut into florets)

    • 45 g water

    • 250 g carrots (julienned)

    • 200 g green peas

       

    • 300 g tofu (cubed 1 cm)

    • 50 g coriander leaf (chopped)

       

    • mashed potato topping:

      1 kg potato (peeled and roughly chopped into pieces)

    • 15 g milk

    • 200 g butter

    • 15 g salt

    • 10 g pepper

       

       

    • 35 g mesclun salad (ready made)

    Nutrition
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