Chickpea and lentil curry shepherd's pie
Chickpea and lentil curry shepherd's pie
Ingredients
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Wash the potatoes and cut into quarters, then add to a pot of boiling water and cook until soft.
Add some olive oil to a large frying pan over a medium heat, cook down the onions and garlic until soft, add in 2 tablespoons of curry powder and mix in until dark.
Add 200ml of coconut milk and mix together to create a thick curry paste, add in chopped tomatoes, vegetable granules, carrots and dried thyme. Then mix in the drained tinned chickpeas and lentils.
Season with salt and black pepper and add 100ml of water, then cook down for 5-7 minutes.
Drain the water from the pot of potatoes, then mash until soft, add the remainder of the coconut milk along with butter and salt, mix until smooth.
Place the curried chickpea mix in a casserole dish, then add the mashed potatoes on top and smooth down.
Create a crust on top with a fork then place into a pre-heated oven at 375°F/190°C/mark 5 for 30 minutes until golden brown on top.
Remember to freeze any portions you don’t eat this time to save them from going in the bin. A great time saver for a simple meal another day when you may be busy.
Defrost your frozen portions in the fridge and use within 24 hours, or in a microwave on 'defrost' directly before use.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.