Tuesday, 8 January 2019

Curried Shepherds Pie Topped with Turmeric Potato Balls

This is not the first flavoured Shepherds Pie on my blog, there are many variations of both vegetarian and vegan Shepherds or Shepherdess Pies on my blog, however this one is actually an enhanced version of my Curried Welsh Shepherds Pie recipe.  The only and main difference is the potato topping. 

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 days
Ingredients
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
2 parsnips
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
200g peas
Salt and pepper to taste
Method


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.  
Serve immediately.  
Adapted from this Curried Welsh Shepherds Pie 

12 comments:

  1. Turmeric Potato Balls? Nice! I'll have to try those!

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  2. This looks so cool and tasty, and it reminded me that I also wanted to make a vegan shepherd's pie soon myself.

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  3. Looks fantastic! You have made me think of the rose elliot potato stars which you cut out and bake from mashed potato - they would be great fun on one of these shepherd's pie - it is not shepherd's pie weather but I would love to try it some time! And potato balls look like fun too - they look so perfect - did you get mucky hands making them or did you use flour to stop the mashed potato sticking?

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    1. Thanks Johanna. I have in the past made Rose Elliots potato starts, even in the shape of a Xmas tree
      https://allotment2kitchen.blogspot.com/2010/12/brussels-sprout-pie.html
      The stars sound like a good idea on shepherds pie, perhaps wait till you get the weather. Its getting wintry here. I did get my hands mucky whilst making the balls!

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  4. The flavor combination sounds very good! The photos don't have anything in them to indicate the size of the casseroles or of the potato balls, so I was confused when you said they were individual portions. Also -- is there an advantage to making the mash into balls instead of just spreading it over the mixture?

    best... mae at maefood.blogspot.com

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    1. Thanks Mae. Sorry, I used different size dishes for the pie, but had I made it in a traditional ovenproof dish it would be around 50. There's no advantage to making the balls other than its a bit whimsical and a bit more impressive to guests.

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  5. I would definitely agree - I bet it tastes good, and it looks gorgeous too! I've been trying to cut down on buying plastic and I managed to find TVP in a paper packet so now it's gone back into regular rotation. Now it just needs a spherical top!

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    1. Thank you so much Joey. We are doing well with our veg, but the soy mince is hard - either frozen in plastic bags and the TVP in plastic. For example. once I did buy some TVP in paper bags, but once I got it home, inside the paper bag, the TVP was still in plastic.

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