Saag aloo 'shepherd's' pie recipe
 Spiced potato, cauliflower and spinach makes a tasty topping for Anna Jones' Indian-inspired shepherd’s pie. This comforting vegetarian dish is sure to become a family favourite. 2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped5cm/2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoes 2 tbsp ghee (or coconut oil) 1 onion, finely chopped 4 garlic cloves, finely chopped 5cm/2in piece of ginger, peeled and finely chopped 1 green chilli, finely chopped ½ tsp ground turmeric ½ tsp chilli powder 1 tsp garam masala 1 tsp cumin seeds 2 x 400g tins pinto or borlotti beans 1 x 400g tin chopped tomatoes 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half)500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped50g/1¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric200g/7oz baby spinach, washedsalt, to season 1kg/2lb 4 oz small new or red skin potatoes (large ones cut in half) 500g/1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped 50g/1¾oz ghee (or unsalted butter) 1 tsp cumin seeds 1 tbsp black mustard seeds 1 tsp ground turmeric 200g/7oz baby spinach, washed salt, to season Method To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately. To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy. To make the rajma masala base, heat the ghee or coconut oil in a large pan. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic, ginger and chilli and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml/14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 100ml/3½fl oz water, the potatoes, cauliflower and half of the spinach. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining gheeand drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.