Vegetable-Loaded Shepherd's Pie with Baked Beans

Ingredients 0/21

Step 1

Heat your oven to 350°F (175°C). Peel and chop the potatoes, then put them in a big pot with salted water. Bring it to a boil, then turn the heat down to low, cover, and let them simmer until they’re tender—about 20 minutes. Once cooked, drain the potatoes and let them sit for a couple of minutes to dry out a bit.

Step 2

While the potatoes are cooking, mix together the cumin seeds, ground coriander, turmeric, curry leaves, and sliced green chili in a small bowl. Heat some vegetable oil in a large skillet and add mustard seeds. Cover the pan and cook over medium heat until you hear the mustard seeds start popping. Turn the heat down to low, and as soon as the popping stops, quickly add your spice mix and cover again. You’ll know it’s ready when you hear a little hissing sound.

Step 3

Throw in the chopped green bell pepper, garlic, and onion. Cook everything together, stirring occasionally, until the onion softens and turns translucent—about 5 minutes. Add in the spinach, corn, and peas, stirring until everything is warmed through. Then mix in the baked beans and toss in the cilantro. Season with chili powder, half a teaspoon of salt, and some pepper to taste.

Step 4

Now, mash the cooked potatoes with butter, milk, and a pinch of salt until smooth and creamy. Spread this over the veggie and bean mixture in two 9-inch pie dishes. Use a fork to create little peaks on top—that’s what will give you those nice crispy edges.

Step 5

Pop the pies into the oven and bake for 20 to 25 minutes, or until the mashed potatoes turn golden brown. Let them cool for about 5 minutes before serving. Enjoy!