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Helen’s Mediterranean pie
Helen’s Mediterranean pie
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Total Time:
45 minutes
Ingredients:
  • 1 kg potatoes
  • 80 ml milk
  • 1 small onion
  • 1 red pepper
  • 1 courgette
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • 1 teaspoon bouillon powder optional
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of chopped tomatoes
  • 1 teaspoon dried mixed herbs
  • 25 g sunflower seeds
Instructions:
  • 1. Peel and dice the potatoes. Boil in water for 15 minutes until soft. Drain and mash with milk. 2. Peel and finely chop the onion, deseed and slice the pepper, and dice the courgette. In a large pan over medium heat, sauté the onion in oil with crushed garlic and bouillon powder for 5 minutes until softened. 3. Add the pepper, courgette, drained chickpeas, tomatoes, and dried herbs. Bring to a boil, then simmer for 10 minutes until vegetables are tender. 4. Transfer the vegetable mixture to a 25cm x 30cm ovenproof dish. Top with mashed potatoes, create texture with a fork, and sprinkle sunflower seeds on top. 5. Grill if hot, or bake at 180°C /350°F/ gas 4 for 25-30 minutes until golden brown.

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