Indian Inspired Saag Aloo Pie

Pop the carrots onto half of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel). 

When your pan of water is boiling, stir in the turmeric, then add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Once the carrots have roasted for about 5 mins, add the cauliflower to the other half of the same tray. 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.

Return to the top shelf to roast for the remaining time until golden brown and tender, 15-20 mins. Turn both veg halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and korma style paste. Stir-fry for 1 min. 

Stir in the lentils, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the liquid has reduced slightly, 3-4 mins. 

Mix in the creme fraiche and mango chutney, then simmer until thickened, 2-3 mins. Season with salt and pepper, then remove from the heat. 

Once the potatoes are cooked, add the spinach to the potato pan a handful at a time until wilted and piping hot, 1-2 mins.

Drain in a colander, then pop back into the pan. Add the butter (see pantry for amount) and season with salt and pepper.

Gently mash together - don't worry, it doesn't need to be smooth. This is your saag aloo topping!