Anna Jones saag aloo shepherd’s pie with rajma masala recipe on Saturday Kitchen

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.

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