Creamy Roasted Veggie Korma Pie
with Cheesy Mash Top
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Onion
1 sachet(s)
Curry Powder Mix
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Korma Curry Paste
(Contains Mustard)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Baby Spinach
80 grams
Green Beans
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1-2cm chunks.
Halve and peel the onion, then cut each half into 6 wedges. Pop the diced butternut and onion onto a large baking tray.
Sprinkle the butternut and onion with the curry powder mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, grate the cheese.
Pour the korma curry paste, creme fraiche, vegetable stock paste, sugar and water (see pantry for both amounts) into a large frying pan on medium heat.
Bring to the boil, then simmer until slightly thickened, 3-4 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Once the veg has roasted, stir it through the sauce. Season to taste with salt and pepper. Add a splash of water if you feel it needs it. Set aside.
Preheat your grill to high.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Transfer the sauce mixture to an appropriately sized ovenproof dish. Spoon over the mash, using the back of a spoon to smooth it out. Sprinkle over the cheese, then place under your grill until golden and bubbling, 5-6 mins.
Meanwhile, boil a half-full kettle. Trim the green beans.
Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high.
Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.
Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
When everything is ready, divide the pie between plates.
Serve with the beans on the side.
Enjoy!
