CURRIED LENTIL COTTAGE PIES

‘Instead of topping the lentil filling with mash, I spoon over saag aloo (a potato side dish in Indian cooking), which crisps up in the oven.’ Tom Kerridge

Hands-on time 30min. Cooking time about 50min. Serves 4

• 2tbsp vegetable oil

• 1 onion, finely chopped

• 2 carrots, finely chopped

• 3 celery sticks, finely chopped

• 2 garlic cloves, crushed

• 1 red chilli, deseeded and finely chopped

• 1tbsp garam masala

• 2tbsp tomato purée

• 400g tin chopped tomatoes

• 400ml tin coconut milk

• 2 x 250g pouches cooked beluga lentils

FOR THE SAAG ALOO TOPPING

• 800g potatoes, peeled and cut into 2-3cm chunks

• 30g butter

• 1tbsp vegetable oil

• 1tsp cumin seeds

• 1tsp black mustard seeds

• ½tsp ground turmeric

• 100g baby spinach

1 Heat the oil in a large non-stick pan and cook the onion for 2min. Add the carrots, celery, garlic and chilli and cook for 5min. Stir in the garam masala and cook for 1min, then add the tomato purée and cook for 1min.

2 Tip in the tinned tomatoes and coconut milk and bring to a simmer, then stir in the lentils and some seasoning. Simmer for 15min, until slightly thickened.

3 Meanwhile, for the saag aloo topping, put the potatoes into a medium pan, cover with cold water and add 1tsp salt. Bring to the boil, lower the heat and simmer for 15min, or until tender.

4 Meanwhile, preheat oven to 200°C (180°C fan) mark 6 with the grill element on.

5 Drain the potatoes into a colander. Put the empty pan back over high heat and add the butter and oil. Once the butter is melted, add the cumin and mustard seeds and the turmeric and stir well. Add the potatoes and stir to coat. Toss in the spinach and stir until wilted.

6 Divide the lentil filling between 4 individual, deep pie dishes (or 1 large) and top with the saag aloo, spreading it evenly to cover the lentils. Place the dishes on a large baking tray and cook in the middle of the oven for 15min, or until the topping is crispy and golden. Serve.

PER SERVING 667cals, 20g protein, 34g fat (19g saturates), 76g carbs (15g total sugars), 15g fibre