Vegetable Shepherd's Pie with Baked Beans

Name: Vegetable Shepherd's Pie with Baked Beans
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: European, Irish
Ingredients: 454 grams baked beans; 2 Tbsps butter; 1 teaspoons chili powder; 1 teaspoon cumin seeds; 6 fresh curry leaves; 118 milliliters chopped fresh cilantro; 118 milliliters frozen corn; 59 milliliters frozen chopped spinach, thawed and drained (optional); 1 clove garlic, minced (optional); 1 green bell pepper, finely diced (optional); 1 green chile pepper, halved lengthwise; 1 teaspoons ground coriander; 16 servings ground black pepper to taste; 1 teaspoons ground turmeric; 3 Tbsps milk; 1 teaspoon mustard seeds; 1 small onion, finely diced; 118 milliliters frozen peas; 5 potatoes, peeled and cubed; 1 pinch salt; 2 Tbsps vegetable oil (optional)

Vegetable Shepherd's Pie with Baked Beans is a gluten free recipe with 16 servings. One portion of this dish contains approximately 4g of protein, 4g of fat, and a total of 115 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have potatoes, onion, ground coriander, and a few other ingredients on hand, you can make it. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and allow to steam dry for a minute or two.

Meanwhile, combine cumin seeds, ground coriander, ground turmeric, curry leaves, and sliced green chile in a bowl. Set aside.

Ingredients you will need

Ground Coriander

Turmeric

Curry Leaves

Cumin Seeds

Green Chili Pepper

Equipment you will use

Bowl

Place vegetable oil and mustard seeds in a large skillet. Cover and cook over medium heat until the mustard seeds begin popping, then reduce heat to low. When the popping stops, quickly add the cumin mixture and replace the lid; cook until the herbs make a hissing sound.

Ingredients you will need

Mustard Seeds

Vegetable Oil

Cumin

Herbs

Equipment you will use

Frying Pan

Mix in the green bell pepper, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach, corn, and peas until heated through. Stir in the baked beans. Toss in the cilantro, and season with chili powder, 1/2 teaspoon of salt, and pepper. Divide vegetable and bean mixture evenly into two 9-inch round pie pans.

Ingredients you will need

Green Pepper