Spiced vegetable pot pie with chestnuts

Spiced vegetable pot pie with chestnuts

2 medium carrots

2 small parsnips

200g butternut squash

3 tbsp vegetable oil

1 tsp black mustard seeds

14 curry leaves, fresh

2 dried chillies, broken, seeds removed

3 large shallots, sliced

2 tsp dark brown sugar, heaped

1/2 tsp turmeric

200g tomatoes, peeled, seeds removed and chopped

200ml vegetable stock or water

30ml sherry vinegar

2 green chillies

100g vacuum packed chestnuts, quartered

500g mashed potato, buttery, flavoured with toasted cumin and chopped coriander

In a bowl, combine all the vegetables. Set aside.

Pour the oil into a large pan and set over medium heat. Add in the mustard seeds, curry leaves and dry chillies. Stir for a couple of seconds then mix in the sliced onions and garlic. Fry until the onions start to colour around the edges.

Add the vegetables, turmeric and sugar. Fry for about 1 minute then stir in the tomatoes, stock, vinegar and chillies. Put a lid on the pan and stew until the vegetables become soft.

Ten minutes before the vegetables are ready, mix in the chestnuts. Tip into an ovenproof dish and spoon the potato purée on top.

Put in the oven (or under a hot grill) until golden and crunchy. Serve immediately.


Main ingredients

Recipe Type
Easy, Entertaining, Family Dinners, Healthy, One Pot, Pies, Vegetarian

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

You can serve this dish without the mashed potatoes, alongside hot naans 

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