(Vegetarian) Mash-Topped Spiced Lentil Cottage Pie

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the pan. Add 2/3 of the milk and 1/2 of the butter and mash, using a potato masher or fork, until smooth. Season with **salt (use suggested amount) and a pinch of pepper and set aside. Cover with a lid to keep warm.

While the potato is cooking, heat a medium frying pan over a medium heat. Add the slivered almonds and toast, stirring, for 2-3 minutes, or until golden. Remove from the pan and set aside. Return the pan to a medium-high heat and add a drizzle of olive oil. Add the red onion and the carrot and cook for 5 minutes, or until soft. Add 1/2 of the garlic and the Souk Market Spice blend and cook, stirring, for 1 minute, or until fragrant.

Preheat the grill to high. Add the vegetable stock cube (use suggested amount), boiling water (check the ingredients list for the amount), lentils, slivered almonds and currants to the pan with the onion and carrot. Simmer for 2-3 minutes, or until thickened slightly. Season to taste with a pinch of salt and pepper. Transfer the mixture to a small baking dish and top with the mashed potato. Place on the top rung of the oven and cook for 6-8 minutes, or until lightly golden.

While the pie is cooking, wipe out the medium frying pan with paper towel and heat the remaining butter and garlic over a medium heat. Cook for 1 minute, or until fragrant. Add the green beans and remaining milk and cook for 5 minutes, or until softened. Add the baby spinach leaves and stir until wilted. Season to taste with a pinch of salt and pepper.