Sag Aloo Shepherd’s Pie

I was scrolling through my instagram feed recently and this photo from the brilliant Anna Jones caught my eye

I had the pleasure of cooking with Anna at Demuth’s Cookery School back in 2015

Here we are at the end of the class

I’ve given my version a few minor tweaks and adjusted it to make it vegan and to serve 4. You can find Anna’s recipe here


Start by heating the oven to 200oC and then by making a thick green lentil and tomato curry

1 tablespoon sunflower oil
1 onion – chopped
5 cloves garlic – finely chopped
1 teaspoon minced ginger, or approx 10g of fresh, very finely choopped or grated
1 teaspoon each of ground turmeric, ground cumin, garam masala
½ sea salt
½ teaspoon chili powder
1 x 400g tin green lentils – drained
1 x 400g tin chopped tomatoes

Heat the oil in a large pan. When hot, add the onion and fry until translucent before adding the garlic, ginger and spices

Add the drained lentils, tomatoes and half a tin full of water

Bring to the boil, then simmer gently without a lid until reduced and thickened

Now for the topping

500g potatoes – peeled and chunked
250g spinach
1 green chili – finely sliced
1 teaspoon ground turmeric
½ teaspoon sea salt
½ 400ml tin of coconut milk

Put the potatoes in a pan, cover with water, then bring to the boil and simmer until just tender

Meanwhile, wilt the spinach either for 2½ minutes in the microwave with the bag open, or in a lidded saucepan with a little water. When cooked, chop roughly.

When the potatoes are tender, drain them and return to the pan. Mash roughly with a potato masher, then add the remaining ingredients and mix well

Tip the lentil curry into an oven dish, then top with the potato and spinach before placing in the oven for around 30 minutes. The lentil curry should be bubbling and the potato topping browned and crisp in places.

Serve with a simple raita and chutneys

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