Instead of the usual mashed potato topping, I decided to go all fancy and shape the potato into balls. I got the idea whilst flicking through The No Cook Cookbook. I won't be doing it again in a hurry as it was very time consuming, but well worth it - I think you may agree.
The yellow turmeric mash balls are flecked with red chilli flakes and coriander was really lovely and reminisce of a good vegetable samosa.
The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it's mildly spiced so won't upset those with a low tolerance of chillies.
The recipe makes one large pie to feed a family or a group of friends; or you could divide it into six oven proof dishes and make individual portions like I have above.
Curried Shepherds Pie with Turmeric Potato Balls Topping
Serves 6 generously or 2 people over 3 daysIngredients
600g potatoes, mashed with vegan margarine
1/2 teaspoon chilli flakes
1/2 - 1 teaspoon turmeric powder
1 tablespoon fresh coriander, minced
200g TVP reconstituted and then drained of excess liquid. Set aside
2 - 3 tablespoons olive oil
1 large onion, minced
2 medium leeks, washed well of grit and sliced
2 - 3 garlic cloves, crushed
4 carrots, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1-11/2 teaspoon red chilli flakes (or fresh, minced)
1/2 teaspoon turmeric powder
1 tablespoon of fresh coriander, minced
1 x 400g tinned tomatoes, chopped
1/4 pint vegetable stock
Salt and pepper to taste
To the mashed potatoes, stir in the turmeric, chilli and herbs.
Using a teaspoon or judge by eye, scoop potato and roll into little balls, continue to do this until you have around 50 and all the potato is used. Set aside.
In a wide pan, heat the oil, then add in the leeks and cook on medium heat until it begins to soften, then stir in the garlic, cumin, coriander and chilli flakes and cook for a few minutes for the spices to mingle and the garlic to soften with the leeks.
Then stir in the chopped tomatoes, crushing them further with a spoon.
Leave to cook for a few minutes until the tomatoes are well integrated.
Stir in the carrots, parsnips and reconstituted TVP and cook until tender and stock.
Bring to the boil, then reduce heat and simmer until it has thickened.
Stir in the peas.
Cook for a few minutes, then turn off and transfer contents into a large ovenproof dish.
Then carefully cover the pie filling with the turmeric potato balls.
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side.
Adapted from this Curried Welsh Shepherds Pie