Veggie Shepherd’s Pie with a Special K Twist

Give yourself a treat with this winner of a dish.



For the Veggies:

  • 1 cup Kellogg's Special K, crushed
  • ¼ cup Soya keema boiled
  • 1 Medium Carrot, finely chopped
  • ¼ cup French beans, finely chopped
  • 2 tbsp Oil
  • 1 Bay Leaf
  • ¼ cup Onions, finely chopped
  • 2 tsp Ginger Garlic Paste
  • 2 Tomatoes finely chopped
  • ¼ cup Tomatoes Puree
  • 1 ½ tsp Red chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala powder
  • a handful Coriander leaves
  • Salt to taste
  • 1 tbsp Butter

For the mash

  • 2 large Potatoes, peeled, boiled and mashed
  • 1 tbsp Butter
  • Salt to taste
  • a pinch Turmeric
  • a pinch Roasted jeera powder


1. For the mash, mix together all the ingredients. Ensure that there are no lumps. Keep it aside for later use.
2. Heat oil in a big pan. Add the bay leaf and let it crackle. Add the onions and the ginger garlic paste and fry till slightly browned. Add the tomatoes along with the puree and cook on a low flame till the oil separates.
3. Add the powdered spices along with a splash of water and cook it through or till it loses its graininess. Season to taste.
4. To this, add vegetables, soya kheema and mix well. Cook for a few more minutes and take it off the flame. Now add Kellogg's Special K and mix well.