Veggie curry pie with cheesy potato top & tomato sauce
(pastry optional)
Appliance/Function:
Equipment
- 1 Steamer pot
- 1 Baking dish
- 1 Frypan
Ingredients
- 2 sheets flaky puff pastry optional
- oil spray
Mash
- 600 g potatoes
- 1 tbsp olive oil
- ¼ cup milk
Filling
- 2 cloves garlic
- 1 brown onion
- 2 carrot
- 1 tbsp olive oil
- 1 tbsp curry powder
- 3 tbsp flour or gluten-free flour
- 400 g brown lentils canned
- 2 cups vegetable stock
- 1 tsp honey
- 1 cup frozen peas
- 1 cup frozen corn
Pie
- 50 g cheese
To serve
- ¼ cup tomato sauce
Instructions
Before you start
- Preheat the oven to 180 °C fan bake if using pastry. Bring a steamer pot of hot tap water to a boil. Remove 2 sheets flaky puff pastry from the freezer to start defrosting (if using). Spray a baking dish with oil spray.
Make mash
- Peel 600 g potatoes and dice them into small cubes. Add the potato to the steamer pot of boiling water and cook for 12-15 minutes, until tender. Remove from heat, drain and transfer the potatoes to the bottom pot. Add 1 tbsp olive oil and ¼ cup milk and season with salt and pepper. Mash until smooth. Cover to keep warm.
Start filling
- Peel and mince 2 cloves garlic. Peel and finely slice 1 brown onion. Peel and finely dice 2 carrot. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the garlic, onion and carrot and cook for 2 minutes. Add 1 tbsp curry powder and stir for 30 seconds. Add 3 tbsp flour and mix for 30 seconds. Then add 400 g brown lentils and cook for 2 minutes.
Finish filling
- Then gradually pour in 2 cups vegetable stock, stirring constantly. Add 1 tsp honey, 1 cup frozen peas, 1 cup frozen corn to the pan, bring to a simmer and cook for 5 minutes or until the sauce thickens. Season to taste with salt and pepper.
Make pie
- If not using pastry, preheat the oven grill now. Line the prepared baking dish with the flaky puff pastry (if using). Pour in the curry filling, top with dollops of mashed potato and grate over 50 g cheese.
Bake pie
- If using pastry, bake the pie in the oven for 20 minutes, or until the pastry is golden and cooked. If not using pastry, grill the pie in the oven for 5-8 minutes, or until the cheese is golden and melted.
To serve
- Divide the veggie curry and cheesy potato top pie between plates. Serve with ¼ cup tomato sauce on the side.
Notes
Nutrition calculation includes pastry.
Nutrition
Calories: 1171kcal | Carbohydrates: 134g | Protein: 30g | Fat: 60g | Saturated Fat: 16g | Cholesterol: 14mg | Sodium: 1005mg | Potassium: 1553mg | Fiber: 19g | Sugar: 13g | Calcium: 198mg | Iron: 10mg