Jeromy Dobson Photography: Blog en-us (C) Jeromy Dobson Photography [email protected] (Jeromy Dobson Photography) Mon, 16 Mar 2020 06:58:00 GMT Mon, 16 Mar 2020 06:58:00 GMT Samosa inspired vegan shepherds pie I wanted a samosa. I'm too lazy to make them. Who has the time with a family? I'm not making dough and everything else that goes into making them. I do know how to make a mean shepherds pie. Our version. The one with mashed potatoes on top. I know the contention over what a real one is. I'm ignoring it for now as it will only bog us down in unnecessary debate. So, why not combine one of my families favorite meals with the Indian foodstuff I was craving? Seemed only natural. From this idea this dish was born. I think the spice blend will evolve over time as I make it more, but it wasn't bad for a start. I made mine very mild as my wife and kids do not like the heat as much as I do. I also made a vegan mango lassi (I do not eat Indian anything without my mango lassi) to go with it...and, used some store bought major grey chutney just for something extra in the composition. The recipe is as follows:


6 potatoes worth of mashed potatoes (I have faith in you that you know how to make them without me listing it all out. The only thing I did was add a decent couple of shakes of curry powder into them...probably around a teaspoon worth if I round up)

1 spanish onion, diced (use 1/2 if you go with vidalia)

4 carrots, diced

3/4 cup dried brown lentils

2.5 cups water for the lentils to cook in

1 cup of of peas, frozen or fresh

2 tsp garam masala

1 tsp amchur (green mango'll need to find an Indian/middle eastern grocery store or order it online)

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp turmeric

1/4 tsp cayenne pepper

salt and pepper to taste

1 handful of cilantro, chopped 

coconut oil to saute the veggies in

Preheated oven set to 350


I try to use things that most of us have on hand in my cooking. The amchur is probably going to throw some people. I don't know that it's necessary. If you don't have it, don't sweat it. Just move on without it. I also get lazy with this type of dish. I know the right way to do things is to use whole spices and toast them up in a little oil before using them to get hem fragrant and help the flavors. Again...I don't always have the luxury of this kind of time.  Dried spices work well enough for me in something like this. 

So, the first thing to do is get that filling going. Saute the carrots first for a few minutes before adding the onion. Get the 2.5 cups of water boiling for the lentils and get those bad boys in there awhile. Cover them and let them alone. Timing things out helps to shorten the amount of time you'll be stuck at the stove. The lentils will take roughly 15 minutes before they are finished. By that time you're carrots and onions will be waiting. Add the cooked lentils and the peas to the filling mixture and add the spices and the cilantro. Mix it around gently (don't beat up those peas) to coat everything. Place the filling on the bottom of a casserole dish and top with the mashed potatoes. Bake it off until the potatoes get a nice golden brown crust on top. A little bit of whatever you are using as butter thrown on top before it goes in will help here. 

And, there you have it. The spices I was craving from a samosa. The potatoes and, a couple others. And, no dough or deep frying! I love easy!!! Hope you enjoy it if you decide to make it. And, let me know what you thought in the comments. 


[email protected] (Jeromy Dobson Photography) food food porn indian recipe shepherds pie vegan Mon, 04 Jul 2016 00:26:21 GMT