Plant Based Curried Veggie Pie

Meanwhile, heat a drizzle of oil in a large saucepan on medium high heat. Once hot, add the carrot, cook for 5 mins, stirring often. Add the curry powder and cook for 2 mins, then add the red lentils, chopped tomatoes, veg stock powder and water (see ingredients for amount). Bring to the boil then reduce the heat to medium low. Simmer until the carrots are soft enough to eat, the stock has been absorbed by the lentils and the lentils are tender, about 20 mins. Stir frequently and add a bit more water if needed.

Once the lentils are ready, mix in the cooked butternut squash and stir to combine. Transfer the lentil mixture to an ovenproof baking dish (we use a 20cm x 20cm dish for 2 people). Unroll the puff pastry and place on top of the lentil mixture to cover and turn into a pie. Using a fork, press the pastry over the edge of the dish to help seal. Trim away any excess pastry.

Drizzle the pie lid with oil and use a pastry brush (or your fingers) to coat the pastry - this will help it go golden. Transfer the pie to the top shelf of the oven. Bake until the pastry is golden and well risen, 20-25 mins.

Place the broccoli on the baking tray you used for the butternut squash and drizzle with olive oil and a pinch of salt and pepper. Toss to coat, then place on the middle shelf of your oven. Cook until tender, 15 mins.