Hearty Chicken, Lentil & Cauliflower Pie

• While the cauliflower is roasting, peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter (for the mash) to the potato and season generously. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic. Grate carrot. Thinly slice button mushrooms. Drain and rinse lentils. • Cut chicken into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 4-6 minutes. Add carrot and until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chermoula spice blend, garlic, lentils and tomato paste and cook until fragrant, 1 minute. • Add vegetable stock powder, the brown sugar and water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, baby leaves and butter (for the filling) and gently stir through until wilted.

TIP: Chicken is cooked through when it's no longer pink inside.

• Transfer lentil filling to the baking dish with the cauliflower and onion, and stir to combine. Top with potato mash and spread evenly. • Sprinkle over shredded Cheddar cheese. • Bake pie until lightly golden, 8-10 minutes.