Soya Keema Sheperd's Pie

Ingredients 

• ½ cup soya granules (keema), soaked and drained
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 4-6 garlic cloves, chopped
• 1 inch ginger, chopped
• ½ cup chopped fresh coriander leaves
• 2 green chillies
• 2 tablespoons oil
• 1 teaspoon fennel seeds
• 1 inch cinnamon stick
• 1 bay leaf
• 3-4 black peppercorns
• 3-4 cloves
• ½ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 1 teaspoon garam masala powder
• ¼ cup frozen green peas
• Salt to taste
• 2 large potatoes, boiled 
• 2 tablespoons butter
• 2 tablespoons fresh cream
• ½ teaspoon chaat masala
• 4 tablespoons fresh breadcrumbs 

Method 

1. Put onion, tomato, garlic, ginger, fresh coriander, green chillies and ¼ cup water and blend into a coarse paste.
2. Heat oil in a non-stick pan, add fennel seeds, cinnamon, bay leaf, black peppercorn and cloves and sauté until fragrant.
3. Add half the prepared paste and sauté well. Add soya granules and mix well.
4. Add ½ cup of water and combine to mix, add ¼ teaspoon turmeric powder, red chilli powder, garam masala powder and mix well.
5. Add green peas, salt and mix well, cook for 2 minutes and remove the pan from heat.
6. Preheat the oven to 200º C.
7. Cut the potatoes into small pieces, transfer into a bowl and mash with a masher.
8. Add butter, fresh cream and mix well, add remaining turmeric powder, chaat masala, salt and mix well.
9. Transfer this mixture into a piping bag fitted with star nozzle.
10. Take a bake proof glass tiffin, add the soya mixture, pipe out the mashed potatoes on top.
11. Spread breadcrumbs on top, keep the tiffin in the oven and bake for 5 minutes.
12. Remove it from the oven, let it cool and cover with the lid.