[Vegan] Tikka Masala Shepherd’s Pie

Recipe:

Tikka Masala Paste:

2 cloves garlic, minced

1 red chili, diced

1 tbsp fresh ginger, minced

1 Tbsp gram masala powder

1 tsp paprika

1 tsp cumin

1 Tbsp tomato purée

1 tsp coriander powder

3 Tbsp olive oil

Pie:

150g sweet potato, diced small

Salt, to taste

2 Tbsp olive oil

1 large onion, thinly sliced

3 garlic cloves, minced

1 tsp cumin powder

400g diced canned tomatoes

15 oz cannellini beans, drained and rinsed

15 oz black beans, drained and rinsed

1/2 cup vegetable stock

100g cauliflower florets

100g collard greens or spinach (roll like a cigar then cut into thin strips)

Instructions:

1. Place all ingredients for tikka masala paste in a bowl then mix to combine. Set aside.

2. Preheat the oven to 385°F/220°C.

3. Add 2 Tbsp olive oil to a pan over a medium-high heat then add onions and sauté. Add the garlic, cumin, and tikka masala paste. Cook, stirring, for a further 3 minutes, until fragrant. Add beans, diced tomatoes, collard greens, cauliflower, and broth. Cook for a further 7 minutes or until cauliflower is just soft.

4. Meanwhile while it cooks, place sweet potato in microwave or steamer. Cook for 6 minutes or until tender. Mash with salt to taste.

5. In a pie dish, add filling then spoon on sweet potato mash. Smooth out and then use a fork to draw horizontal and vertical lines across surface. Place under high broil for 5-7 minutes or until surface is browned and crispy. Serve and enjoy!