Gardener’s pie

Portion size: Serves 4
Hands-on Time 10 min, Oven time 30-35 min
Difficulty: easy

This hearty vegetarian pie uses up leftovers from our butternut chilli recipe. It’s comforting, packed full of veggies and couldn’t be easier to make.

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Ingredients

½ batch butternut squash chilli (defrosted if frozen)
2-3 handfuls sliced kale, any tough woody stalks removed
800g mashed potato (freshly made or defrosted, frozen leftover mash)
100g cheddar, grated

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the defrosted chilli into a 1.5 litre ovenproof dish and stir in the kale. Top with the mash, then scatter over the cheese.
Bake the pie for 30-35 minutes or until golden and bubbling hot. Serve immediately.