With juicy currants that burst in your mouth with every bite, there’s a lot more under the fluffy mashed potato surface of this pie than meets the eye…
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slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Souk Market spice blend(May be present Gluten)
baby spinach leaves
Bring a medium saucepan of salted water to the boil. Peel the potato and chop into 2cm chunks. Finely chop the red onion (see ingredients list). Finely chop the garlic (or use a garlic press). Trim the green beans. Grate the carrot (unpeeled). Drain and rinse the lentils.
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 the butter and mash, using a potato masher or fork, until smooth. Add the salt and a pinch of pepper. 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, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the red onion and carrot and cook for 5 minutes, or until soft. Add the Souk Market spice blend and 1/2 the garlic and cook, stirring, for 1 minute, or until fragrant.
Preheat the grill to high. Add the water, lentils and currants to the frying pan. Crumble the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) into the pan. Simmer for 2-3 minutes, or until thickened slightly. Season to taste with salt and pepper. Transfer the mixture to a medium baking dish and top with the mashed potato. Place on the top rack of the oven and grill for 6-8 minutes, or until lightly golden.
While the pie is grilling, wipe out the medium frying pan with a paper towel and heat the remaining butter over a medium heat. Add the green beans and remaining milk and cook for 5 minutes, or until softened. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the baby spinach leaves and stir until wilted. Season to taste with salt and pepper.
Divide the spiced lentil cottage pie between plates and serve with the garlic greens. Sprinkle the slivered almonds over the greens.