Mediterranean pie

Serves 4

INGREDIENTS

• 1.4kg (1,400g) potatoes, washed and diced, or peeled and diced 
• 100ml semi-skimmed milk
• 2 tablespoons vegetable oil
• 1 small onion, peeled and diced
• 1 teaspoon garlic paste or 1 clove garlic, crushed
• 1 teaspoon bouillon powder
• 1 red pepper, washed, de-seeded and sliced
• 1 courgette, washed, topped and tailed and cut into cubes
• 1 large can (400g) chickpeas, drained and rinsed (drained weight 240g)
• 1 large can (400g) chopped tomatoes
• 1 teaspoon dried mixed herbs
• 40g sunflower seeds

METHOD

1. Boil the potatoes in water for about 15 minutes until soft. Drain and mix with the semi-skimmed milk, mashing to a desired consistency.
2. In a large pan, heat the vegetable oil and add the onion, garlic and bouillon powder. Fry gently, stirring, until the onion softens.
3. Add the red pepper, courgette, chickpeas, tomatoes and dried mixed herbs. Simmer until all the vegetables are soft.
4. Put the vegetable mixture in an ovenproof bowl and top with the mashed potato. Sprinkle the sunflower seeds on the top.
5. If the potato and filling are both still hot, you can just grill the top of the pie before serving. Otherwise heat the pie through in a hot oven (180°C / 350°F / Gas 4) for about 10 to 15 minutes.