These pies boast enormous flavours and release mouthwatering aromas as they bake. Instead of topping the spicy lentil filling with pastry or mash, Tom spoons over saag aloo (traditionally a potato and spinach side dish in Indian cooking), which crisps up beautifully in the oven. This is comfort food with a twist that will make you smile.
Ingredients
For the Saag Aloo Topping:
Method
- Heat the oil in a large non-stick saucepan, add the onion and cook for 2 minutes. Add the carrots, celery, garlic and chilli and cook for a further 5 minutes. Add the garam masala, stir and cook for 1 minute, then add the tomato purée, stir and cook for another minute or so.
- Tip in the tinned tomatoes and coconut milk and bring to a simmer, then add the lentils and stir well. Season with salt and pepper and simmer for 15 minutes until slightly thickened.
- For the saag aloo topping, put the potatoes into a medium saucepan, cover with water and season with a teaspoon of salt. Bring to the boil, lower the heat to a simmer and cook for 15 minutes or until tender.
- In the meantime, preheat the oven to 200C/180C fan with the grill element on.
- Drain the potatoes in a colander. Then put the empty pan back over a high heat and add the butter and oil. Once the butter is melted, add the cumin seeds, mustard seeds and turmeric and stir well. Add the potatoes and stir until well coated. Add the spinach, turn off the heat and stir until it is wilted. Season with salt and pepper.
- Divide the lentil filling between four deep individual pie dishes and top with the saag aloo, spreading it out evenly. Stand the pie dishes on a large baking sheet, place on the middle shelf of the oven and cook for 15 minutes or until the topping is crispy and golden brown. Serve hot from the oven.
Rate this recipe
Overall Rating:
0.00
(0)
