Spicy veggie pies with peanut butter mash

• onion↗1

  (185g), roughly chopped

• garlic cloves↗2 large

  2 large

• ginger↗25g g

  peeled and chopped

• turmeric↗1 tsp ground tsp

  ground

• ground coriander and cumin↗1 tbsp each tbsp

  each

• rapeseed oil↗1-2 tsp tsp

  1-2

• plum tomatoes↗400g can g

  400g can

• celery sticks↗2

  (150g), thinly sliced

• aubergine↗1 large

  (320g), diced

• sweet potato↗320g g

  cut into chunks

• tomato purée↗2 tbsp tbsp
• vegetable bouillon powder↗2 tsp tsp
• bay leaf↗1
• red chilli↗1

  deseeded and sliced

• black-eyed beans2 x 400g cans

  undrained

• potatoes↗900g

  cut into chunks

• peanut butter↗75g chunky
• lime juice↗1 tbsp
• oat milk↗1 tbsp unsweetened fortified almond or
• coriander20g

  finely chopped

Step-by-step instructions

1. 1

   Put the onion, garlic, ginger and spices in a bowl and blitz with a hand blender to a smooth paste. Heat the oil in a large non-stick frying pan, add the spice paste, cover and cook over a low heat for 5 mins, stirring. Tip in the tomatoes, plus a can of water, then add the celery, aubergine, sweet potato, tomato purée, bouillon powder, bay leaf, chilli and beans, along with the water in the can. Cover and simmer for 30 mins, stirring every now and then. If it looks dry, add a drop more water.

2. 2

   Meanwhile, heat the oven to 220C/200C fan/gas 7. Boil the potatoes for about 15 mins, then drain well and mash with the peanut butter, lime juice, almond milk and coriander. Spoon the filling into two pie dishes (ours were 24cm x 17cm), then dot the mash over the top and spread to cover. Bake one pie for 15 mins to serve straightaway. If you're following the Healthy Diet plan chill the remaining pie to eat another day. Will keep chilled for up to three days. To reheat, bake at 190C/170C fan/gas 5 for 30-40 mins or until piping hot.