This recipe takes the best part of a samosa and turns it into an easy midweek shepherd's pie

Name: Vegetarian spiced 'shepherds' pie
Yield: 6
Ingredients: 500g sweet potatoes, chopped; 600g floury potatoes, chopped; 100g unsalted butter, melted; 2 tbs extra virgin olive oil; 2 tsp mustard seeds; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 red onion, finely chopped; 2 garlic cloves, chopped; 4cm piece (20g) ginger, finely grated; 1 tbs ground coriander; 1/2 tsp chilli powder; 1/2 tsp ground turmeric; 1 cup chopped silverbeet or spinach leaves; 2 cups cooked white rice; 1/4 cup chopped coriander leaves; 12 curry leaves; 2 tomatoes, chopped; 150g grated haloumi

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by Matt Wilkinson

Chef and author

Jan 10, 2020

This is really a way to use up leftover grains, pulses or beans. If you don’t have leftover rice, or not enough, fill out with extra vegies or add some canned lentils or beans. It’s a samosa filling recipe adapted to vegie and rice leftovers we use at home.

500g sweet potatoes, chopped
600g floury potatoes, chopped
100g unsalted butter, melted
2 tbs extra virgin olive oil
2 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 red onion, finely chopped
2 garlic cloves, chopped
4cm piece (20g) ginger, finely grated
1 tbs ground coriander
1/2 tsp chilli powder
1/2 tsp ground turmeric
1 cup chopped silverbeet or spinach leaves
2 cups cooked white rice
1/4 cup chopped coriander leaves
12 curry leaves
2 tomatoes, chopped
150g grated haloumi

Method

1.

Place sweet potato and potato in a large steamer set over a saucepan of simmering water and steam for 45 minutes or until tender. Push through a ricer into a bowl and beat in butter. Season and set aside.
2.

Preheat the oven to 220°C.
3.

Heat oil in a large saucepan over medium heat. Add mustard, cumin and fennel seeds, and stir for 1 minute or until mustard seeds begin to pop. Add onion, garlic and ginger, and cook, stirring constantly, until softened. Add spices, silverbeet, rice, 200ml water, coriander, curry leaves and tomato. Cook, stirring constantly, for 2 minutes to coat the rice in spices. Season.
4.

Transfer filling to a 2.5L pie dish, spoon mashed potato on top, then scatter with grated haloumi. Cover with a layer of baking paper and a layer of foil.
5.

Bake for 45 minutes or until tender, then uncover and bake for a further 40 minutes or until golden and lightly charred on top.