Saag aloo shepherd’s pie from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 206) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coconut oil or butter for ghee, red potatoes for new potatoes, and tinned borlotti beans for tinned pinto beans.

  • Nicjeph on June 09, 2025

    This recipe was yummy. I really like the dosa-spiced potato cakes from Anna Jones, a modern way to eat so I added a tablespoon of black mustard seeds to the potato’s. I spread it between two dishes and have frozen one. Hope the potato lasts the freezer and tastes just as good.

  • chezlarios on November 13, 2022

    Really nice flavors - warm and comforting, perfect for cold days. Took about 2 hours total, so better for a weekend dinner. It was rather too "soupy" for bf -- perhaps bc we did not bother to spin dry the spinach before adding? Or perhaps because we used a Le Creuset pot rather than transferring to a larger baking dish?

  • stepharama1 on January 30, 2022

    This is definitely not a quick recipe but it is worth taking the time to make it. I halved the recipe but kept the amount of spices specified the same and the spicing tasted correct to me. If I'd halved the spices, I think the result would have been too bland/underspiced for our palates.

  • Hellyloves2cook on May 26, 2021

    This is a recipe that takes time. A good idea to get ready at least 90 mins before you want to put this on the table. It is not complicated at all but does require the sauce and potato topping to be made separately before the dish goes into the oven for 40 minutes. Totally worth the time for it was wonderfully warming and comforting, not to mention tasty! 10/10

  • aliceowlmug on April 15, 2021

    Made this tonight and would definitely make again. I bulked up the bean base by adding a couple of courgettes, carrots and celery sticks which I chopped into fine pieces in a food processor and cooked these down with the onions. I like to add extra umami to recipes so also added some miso, tomato paste and some marmite to the sauce. Also added a bit of honey as it needed a bit of balance. Love the saag aloo topping! I'm not good at sticking to recipe quantities so I'm sure mine made more than the recipe specified, and it made 7 portions!! Very yummy.

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