Vegetarian Keema Pie (HC)
Ingredients
1 tsp olive oil
½ onion, diced
1 pepper, diced
1 carrot, peeled and diced
½ cm piece fresh ginger, grated
1 tsp garlic granules
1 tbsp curry powder
½ tsp yeast extract (marmite)
1 ½ tbsp tomato puree
Juice of ½ lemon
75g frozen peas
450ml low sodium stock (1 stock cube made up with 450ml boiling water)
400g cooked lentils, drained and rinsed
Sprinkle of black pepper
75g mixed green vegetables (broccoli, green beans etc.)
Potato topping:
250g potatoes
125g sweet potatoes
½ tsp turmeric
Sprinkle of black pepper
Instructions:
Preheat the oven to 180-degrees fan.
Peel the potatoes and sweet potatoes and cut them into even sized chunks.
Cook in a pan of boiling water, until a knife slides easily into the potatoes. This should take around 20 minutes.
Meanwhile, add olive oil to a large saucepan, add the onions, peppers and carrots and cook over a medium heat for around 4-5 minutes.
Add the ginger, garlic granules, curry powder and yeast extract. Mix well, then stir in the tomato puree, lemon juice, frozen peas and stock.
Bring to the boil, add the drained lentils and season with black pepper. Simmer uncovered for 15 minutes.
When the potatoes are cooked, drain and return to the pan and mash well. Stir in the turmeric and season with some black pepper.
When the vegetables are cooked, place the mix into a deep oven proof dish.
Spread the mashed potato on top and fluff it up with a fork.
Place in the oven for around 30 minutes or until the topping is golden brown.
Serve with a portion of green vegetables.
Top Tip
The recipe makes 2 portions, save a portion for dinner another day or pop in the freezer.
