Indian Chicken, Lentil & Veggie Curry Pie

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, leek and carrot, until chicken is browned and cooked through, 5-6 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. Stir through baby spinach leaves until wilted, 1-2 minutes.

• Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. • Run a fork over mash to create an uneven surface. Sprinkle with brown mustard seeds and drizzle with olive oil.

• Grill pie until lightly browned, 10-15 minutes.