Prepare time: 15 min
Cook: 20 min
Ready in: 35 min
An easy, flavourful dinner that can be made in advance. Perfect for weeknights!
- 2 medium potatoes peeled and diced
- 150 g frozen green peas
- 1 tbsp vegetable oil
- 1 large onion diced
- 3 cloves garlic minced
- 400 g frozen soy mince or 2 x tins lentils, drained and rinsed
- 2 tbsp curry powder
- 1 tbsp dried coriander
- 1 tsp chili powder
- Salt and pepper to taste
- 1 pack of filo pastry defrosted (if frozen)
- 2 tbsp vegetable oil
Preheat the oven to 180C / 350F. Let your filo pastry sit at room temperature so it’s easier to work with later on.
Bring a large pot of water to a boil and cook the potatoes until soft. Add the peas in to cook during the last minute. Once cooked, drain and mash.
Meanwhile, in a large frying pan, heat the oil and saute the onions and garlic until softened. Add the curry powder, coriander and chili powder and cook for a further minute before adding the soy mince. Add a drop of water and cook for 10 minutes on a medium heat.
Combine the mash mixture with the mince and season with salt and pepper. Add some more water if it’s a little dry.
Transfer to an oven dish and smooth into an even layer.
Unfold your filo pastry and start layering it on top of the mince mixture, sheet by sheet, giving it a brush with oil between each layer. I used ten layers (five sheets folded in half.) Give a final brushing with oil and slice 4 slits into the top, to allow some air to escape.
Cook for 20 minutes until golden and crisp on top. Alternatively, you can chill or freeze this dish before cooking in the oven.