Baked Beans and Vegetable Shepherd's Pie

Ingredients

• 5 potatoes, peeled and cubed
• 1 teaspoon cumin seeds
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• 6 fresh curry leaves
• 1 green chile pepper, halved lengthwise
• 2 tablespoons vegetable oil (Optional)
• 1 teaspoon mustard seeds
• 1 green bell pepper, finely diced (Optional)
• 1 clove garlic, minced (Optional)
• 1 small onion, finely diced
• ¼ cup frozen chopped spinach, thawed and drained (Optional)
• ½ cup frozen corn
• ½ cup frozen peas
• 1 (16 ounce) can baked beans
• ½ cup chopped fresh cilantro
• ½ teaspoon chili powder
• ½ teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter
• 3 tablespoons milk

Step 1

Heat your oven to 350°F (175°C). Peel and chop the potatoes, then toss them into a big pot of salted water. Bring it to a boil, then lower the heat and let it simmer gently, covered, until the potatoes are nice and tender—about 20 minutes. Drain them well and let them sit for a couple of minutes to steam off any extra moisture.

Step 2

While the potatoes are cooking, mix together the cumin seeds, ground coriander, turmeric, curry leaves, and sliced green chile in a small bowl. Heat some vegetable oil in a large skillet over medium heat, then add the mustard seeds and cover the pan. When you hear the mustard seeds start popping, turn the heat down to low. Once the popping stops, quickly stir in the spice mix and cover again. You’ll know it’s ready when you hear a little hissing from the herbs.

Step 3

Add the green bell pepper, garlic, and onion to the skillet. Cook everything together, stirring occasionally, until the onion is soft and translucent—about 5 minutes. Toss in the spinach, corn, and peas, cooking just until everything is warmed through. Stir in the baked beans, then sprinkle in the chopped cilantro, chili powder, salt, and pepper. Give it all a good mix and divide the mixture evenly between two 9-inch pie dishes.

Step 4

In a bowl, mash the cooked potatoes with butter, milk, and a pinch of salt until smooth and creamy. Spread the mashed potatoes over the bean and veggie filling, using a fork to create little peaks on top—these will crisp up nicely in the oven.

Step 5

Pop the pies into the oven and bake for 20 to 25 minutes, until the potato topping turns golden brown. Let them cool for about 5 minutes before digging in.