30-plant-spiced-shepherds-pie-and-kachumber-style-salad

30 plant spiced shepherds pie & kachumber-style salad

Name: 30 plant spiced shepherds pie & kachumber-style salad
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 8
Ingredients: 1 large leek, roughly chopped and washed; 5 clove/s cloves garlic; 10 cm piece ginger, peeled and roughly chopped; 1 carrot, scrubbed and roughly chopped; 2 green bird's eye chillies, from a pack of Cooks' Ingredients Mixed Chillies, seeds left in, roughly chopped (optional); 25 g coriander, stems only, roughly chopped (leaves reserved); 2 tsp Leckford Estate Rapeseed Oil; ½ tsp salt; 500 g British lamb or beef mince, 20% fat; 1 tbsp tomato purée; 1 tsp mild chilli powder; 1½ tsp garam masala; ¼ tsp cumin seeds; 1 tsp mild curry powder; 2 tsp ground coriander; 1 bay leaf; 1 pack fresh curry leaves; 1 stick/s cinammon stick; 340 g jar super plant tomato & vegetable pasta sauce; ½ tsp caster sugar; 100 g frozen peas; 400 g can lentils, drained

This Indian-inspired shepherd’s pie is hearty, warming and uses lots of spices and plants. Express yourself and trust your judgement on replacements and customise with what’s in your fridge. Using recipes as a guide and not a rule book is where the fun happens in the kitchen

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Gluten freeSource of fibre3 of your 5 a day20 plant varieties

Serves8
CourseMain meal
Prepare45 mins
Cook1 hr 10 mins
Total time1 hr 55 mins

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1 large leek, roughly chopped and washed
5 clove/s cloves garlic
10 cm piece ginger, peeled and roughly chopped
1 carrot, scrubbed and roughly chopped
2 green bird's eye chillies, from a pack of Cooks' Ingredients Mixed Chillies, seeds left in, roughly chopped (optional)
25g coriander, stems only, roughly chopped (leaves reserved)
2 tsp Leckford Estate Rapeseed Oil
½ tsp salt
500g British lamb or beef mince, 20% fat
1 tbsp tomato purée
1 tsp mild chilli powder
1½ tsp garam masala
¼ tsp cumin seeds
1 tsp mild curry powder
2 tsp ground coriander
1 bay leaf
1 pack fresh curry leaves
1 stick/s cinammon stick
340g jar super plant tomato & vegetable pasta sauce
½ tsp caster sugar
100g frozen peas
400g can lentils, drained

For the mash topping

3-4 Maris Piper potatoes
1 large parsnip
1 medium sweet potato
100ml semi skimmed milk
10g butter
2 salad onions, finely sliced
1 tsp turmeric
1 tsp Cooks' Ingredients Super Plant Seasoning, crushed
½ tsp salt
1 tbsp nigella seeds

For the kachumber

Coriander, leaves only (reserved from above)
4 large tomatoes, deseeded and finely chopped
1 red onion, finely chopped
1 cucumber, deseeded and finely chopped
2 lemons, juice
½ tsp ground cumin

Add the leek, garlic, ginger, carrot, chillies (if using) and coriander stems to a food processor and blitz until finely chopped. Or chop everything finely by hand. Place a large saucepan over a medium heat and add the oil. Once hot, add the chopped mixture and salt, then cook for 10 minutes until fragrant and softened
Add the mince to the pan, coat well in the leek mix, then cook for about 8 minutes, breaking it up as you go, until browned throughout. Add the tomato purée, cook for 1 minute more, then add the dried spices, bay leaf, curry leaves (if using) and cinnamon stick. Cook for 2 minutes more.
Add the pasta sauce, swirl out any remaining sauce with water to half-fill the jar, and pour it in. Season with the sugar, bring to a gentle simmer, then cook for about 20 minutes, until thickened and reduced. Stir occasionally to ensure the mix doesn’t catch on the bottom. Once cooked, check the seasoning, stir through the peas and lentils, then set aside to cool slightly until ready to assemble. Remove the cinnamon stick and bay leaf.
Meanwhile, make the mash. Peel and cut the potatoes, parsnip and sweet potatoes into 5cm chunks, then boil in a large pan of water for 15-20 minutes, until soft and cooked through. Drain in a colander, then leave to steam dry for 5 minutes over the pan. Preheat the oven to 180°C, gas mark 4.
While the potatoes and parsnips are still hot, mash in the saucepan using a ricer, potato masher or fork. Using a spatula or wooden spoon, push the mash mixture to the side, then add the milk and butter. Put the pan back on a low heat until the butter melts and the milk is gently steaming. Take off the heat and beat the mash into the liquid until fully combined (be careful not to overmix so the mash becomes gluey). Fold through the salad onions, turmeric, super plant seasoning and salt.
Spoon the filling into a 2L ovenproof baking dish, then spread the mash on top, ensuring the filling is fully covered. Using a fork, make swirled patterns on the surface, if you like, as these will burnish and add colour to the cooked dish. Sprinkle the nigella seeds evenly across the top, then bake for 25-30 minutes, until cooked through and the filling is bubbling around the sides. To get a fully golden top, place under the grill for 5 minutes.
Meanwhile, make the kachumber-style salad. Finely chop most of the reserved coriander leaves, leaving some whole. Combine the remaining ingredients in a large bowl with the chopped coriander, season to taste, then cover and set aside in the fridge. Let the finished pie stand for 5 minutes, then serve with the salad, scattered with the reserved coriander leaves.

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