Cauliflower and Harissa Lentil Pie
with cheesy chive mash topping
This savoury veggie dish contains the familiar elements of a traditional shepherd's pie. But with cumin and harissa adding subtle heat it's definitely a new twist on a classic dish.
Not included in your delivery
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins. Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water and mash until smooth.
- Season with salt and pepper.
- Cut the cauliflower into florets (like small trees). Halve any large florets.
- Pop the florets onto a large (lined) baking tray.
- Drizzle with oil, sprinkle over the ground cumin, and season with salt and pepper. Toss to coat, then spread out in a single layer.
- Roast until golden brown and tender, 15-20 mins. Turn halfway through.
- Roughly chop the chives (use scissors if easier) and set aside.
- Thinly slice the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the lentils.
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins.
- Add the garlic and cook for 1 min. Add the harissa and cook for 1 min more.
- Add 50ml water (double for 4p), passata, lentils and stock. Stir to combine then bring to the boil.
- Reduce heat to medium and simmer until thickened, 8-10 mins.
TIP: Add a little water if it's too thick.
- Once the cauliflower is cooked, stir it through the sauce, then remove pan from heat.
- Taste your filling and season if needed, then transfer to an oven dish.
- Top with an even layer of mash mixed with half the chives and sprinkle over the cheese.
- Bake on the top shelf of your oven until golden and bubbling, 10-15 mins.
- Divide your savoury pie between plates.
- Finish with a sprinkling of the remaining chives.