Chilli chicken & peanut pies

• potatoes↗500g g

  peeled and chopped

• cannellini beans↗2 x 400g cans cans

  drained

• chopped fresh coriander3 tbsp tbsp
• chilli powder↗1 tsp tsp
• olive oil↗2 tsp tsp
• finely chopped ginger2 tbsp tbsp
• red chilli↗1

  deseeded for less spice

• cumin seeds↗2 tbsp tbsp
• ground coriander↗2 tbsp tbsp
• chilli powder↗1 tsp tsp
• leeks↗400g g

  thickly sliced

• red pepper↗1

  deseeded and diced

• green pepper↗1

  deseeded and diced

• large skinless chicken breasts↗2

  about 400g, diced

• chopped tomatoes400g can g
• tomato purée↗2 tbsp
• vegetable bouillon↗2 tsp
• peanut butter↗3 tbsp

  (with no sugar or palm oil)

• broccoli↗320g

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.

2. 2

   Add the chicken and stir-fry until it begins to colour, then tip in the tomatoes, squeeze in some tomato purée and add the bouillon and 150ml water. Cover and simmer for 10 mins.

3. 3

   Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Spoon the mixture equally into two 24 x 18cm shallow pie dishes.

4. 4

   For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the steamed potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.

5. 5

   Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.