There are shepherds in India too, so why not make Indian Shepherd’s Pie, I asked myself … and made it I did, for dinner ~ a vegetarian one too.
With lots of fresh curry leaves available after the 2nd Murraya Koeniggi coppicing task done yesterday, I decided to put some to immediate use. Onions, curry leaves & curry paste slowly brought to aromatic sizzling in olive oil. I used Baba’s curry powder (the spice-blend/ratio meant for meat), one of my favorite brands. This is not an advertisement for them just a product of Malaysia which I have used for many years. Added all diced vegetables, gently sautéed and then poured in soy milk and coconut cream (if no coconut milk at time of cooking). Simmered, while mashed potatoes got done in the microwave. Then placed vegetable curry in a casserole, covered with mashed potatoes and Romano cheese crumbs ~ as usual ~ and baked for 30 minutes till it got browned.It’s actually vegetarian curry with mashed potatoes on the top instead of chunks of potatoes in the dish itself. But we cheated … We squirted tomato ketchup over it as if it was ‘real’ Shepherd’s Pie. Oh, it was good!
That’s what happens when East meets West and cuisines merge.