Korma Spiced Butternut Squash Pie
with Cheesy Mash Top and Green Beans
Pies are comforting and perfect for autumn, plus they don't need meat to be a real comfort food. Here, we're using warming korma curry paste to spice up the butternut squash filling for a delicious veggie meal.
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 sachet(s)
Curry Powder Mix
450 grams
Potatoes
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Korma Curry Paste
(Contains Mustard)
30 grams
Tomato Puree
75 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
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
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.
Pop the diced butternut onto a large baking tray.
Sprinkle the butternut with half of 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.
In the meantime, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic.
When your pan of water is boiling, add the potatoes and garlic and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the korma, tomato puree and remaining curry powder. Fry for 1 min, until fragrant.
Pour the creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. 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 into the sauce. Taste, season with salt and pepper if needed. Add a splash of water if it's a little thick.
Preheat your grill to high. Boil a half-full kettle.
Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Transfer the korma mixture to an appropriately-sized ovenproof dish. Top with the mash, using the back of a spoon to smooth it out. Sprinkle over the cheese, then grill until golden and bubbling, 5-6 mins.
Meanwhile, trim the green beans. Wipe out the saucepan.
Pour the boiled water into the (now empty) saucepan with 0.5 tsp salt and heat on high.
Bring the water back to the boil, then add the green beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the pan. Season with salt and pepper. Toss in olive oil.
When everything's ready, divide the korma pie between your plates.
Serve with the green beans on the side.
Enjoy!
