Moroccan Lentil Veggie Pie

• While potato is boiling, preheat grill to high. • Slice zucchini into thin half-moons. • Trim and roughly chop green beans. • Drain and rinse lentils.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, green beans and soffritto mix, until tender, 4-5 minutes. • Reduce heat to medium then add tomato paste, chermoula spice blend and lentils. Cook until fragrant, 1-2 minutes.

• To lentils, stir in coconut milk, the water, vegetable stock powder and a pinch of the brown sugar. Simmer, until slightly thickened, 2-3 minutes. Season to taste.

• Transfer filling to a baking dish and evenly spread garlic mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!