Spiced Lentil Cottage Pie

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the pan. Add 2/3 of the milk and 1/2 the butter and mash, using a potato masher or fork, until smooth. Add the salt and a pinch of pepper. Cover with a lid to keep warm.

While the potato is cooking, heat a medium frying pan over a medium heat. Add the slivered almonds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the red onion and carrot and cook for 5 minutes, or until soft. Add the Souk Market spice blend and 1/2 the garlic and cook, stirring, for 1 minute, or until fragrant.

Preheat the grill to high. Add the water, lentils and currants to the frying pan. Crumble the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) into the pan. Simmer for 2-3 minutes, or until thickened slightly. Season to taste with salt and pepper. Transfer the mixture to a medium baking dish and top with the mashed potato. Place on the top rack of the oven and grill for 6-8 minutes, or until lightly golden.

While the pie is grilling, wipe out the medium frying pan with a paper towel and heat the remaining butter over a medium heat. Add the green beans and remaining milk and cook for 5 minutes, or until softened. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the baby spinach leaves and stir until wilted. Season to taste with salt and pepper.