HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chickpea Cottage Pie
Spiced Chickpea Cottage Pie

Spiced Chickpea Cottage Pie

with Potato Topping, Roasted Broccoli and Flaked Almonds

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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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Baking Potato

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)


1 pack(s)


2 unit(s)

Spring Onion

1 sachet

Tomato Puree

1 sachet

Harissa Paste

1 pot(s)

Chermoula Spice Mix

1 sachet

Vegetable Stock Powder


1 pack(s)

Finely Chopped Tomatoes

1 unit(s)


15 grams

Flaked Almonds

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2970 kJ
Energy (kcal)710 kcal
Fat17.0 g
of which saturates1.9 g
Carbohydrate108.5 g
of which sugars34.6 g
Protein25.5 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Potato Masher
Oven dish
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt. Peel and chop the sweet potato and baking potato into 2cm chunks. When the water comes to a boil, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. When cooked drain well in a colander and set aside.


Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Drain and rinse the chickpeas in a sieve, pop a quarter of the chickpeas in a bowl and mash with the back of a fork. Trim the spring onions then thinly slice.


Heat a drizzle of oil in a large frying pan over a medium high heat. When hot, add the sliced red onion and carrot. Cook stirring occasionally until the veg softens, 7-8 mins. Add the garlic, tomato puree, harissa paste, chermoula spice mix and chickpeas (both whole and crushed). Mix together and cook for 1 minute. Add the vegetable stock powder and chopped tomatoes. Season with salt and pepper, stir well and cook until thickened, 3-4 mins.


Once the potatoes are cooked, return them to the pan and mash with a potato masher until smooth. Add the chopped spring onion. Season to taste with salt and pepper (and a knob of butter and a splash of milk if you have some). Transfer the chickpea filling to an oven proof tray and top with the mash. Spread with the back of a spoon to completely cover the filling. Bake on the top shelf of your oven until the pie is golden, 15-20 mins.


Meanwhile, chop the broccoli into florets (like small trees!). Spread the broccoli evenly on a baking tray and drizzle over some oil. Season with salt and pepper and sprinkle over the flaked almonds. Roast on the middle shelf of your oven until the broccoli is tender and crispy and the almonds are golden, 12-15 mins.


Carefully remove the pie from the oven and share between your plates. Pop the broccoli and flaked almonds along side and enjoy!