Anna Jones served up saag aloo shepherd’s pie with rajma masala, potatoes, cauliflower and spinach on this week’s episode of Saturday Kitchen.

The ingredients for the rajma masala base: 2 tbsp ghee (or coconut oil), 1 onion, finely chopped, 4 garlic cloves, finely chopped, 5cm piece of ginger, peeled and finely chopped, 1 green chilli, finely chopped, ½ tsp ground turmeric, ½ tsp chilli powder, 1 tsp garam masala, 1 tsp cumin seeds, 2 x 400g tins pinto or borlotti beans and 1 x 400g tin chopped tomatoes.

For the saag aloo topping: 1kg small new or red skin potatoes (large ones cut in half), 500g cauliflower, broken into small florets, stalk roughly chopped, 50g ghee (or unsalted butter), 1 tsp cumin seeds, 1 tsp ground turmeric, 200g baby spinach, washed and salt, to season.

See recipes by Anna Jones in her book titled: One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet available from Amazon now.