Vegan Shepherd's Pie with an Indian Twist

This recipe is from Robin Robertson’s cookbook QuickFix. The pictures are not great, but I don't think shepherd's pie ever photographs well. During the black out this week my sister and 15 month old niece were over at my house for dinner. I gave my niece leftovers and she seemed to enjoy it, despite the curry powder.

 Ingredients:

2 russet potatoes

2 cups cauliflower

½ cup light coconut milk

Salt and Pepper

1 tablespoon olive oil

1 yellow onion, chopped

2 carrots, chopped

2 tablespoons curry powder

 1 15oz can of kidney beans

1 cup frozen peas (thawed)

3 cups fresh spinach, chopped

1 can diced tomatoes, well drained

1 cup light coconut milk

 Directions:

Steam potatoes and cauliflower over boiling water until tender, about 15 minutes.

Mash the potatoes and cauliflower with the butter and salt and pepper to taste. Set aside.

 Lightly oil a shallow baking dish and set aside.

Preheat oven to 350.

Heat the oil in a skillet over medium heat. Add onion and carrot and cook until soft, around 5 minutes.

Stir in the curry powder and cook another 30 seconds, until fragrant. Transfer to prepared baking dish.

Add the beans, peas, spinach, tomatoes, and coconut milk. Season to taste with salt and pepper. Stir to combine.

Spread the reserved potato mixture on top and bake until hot, around 30 minutes.