Chilli Salt Lentil Tray Pie with Crispy Potato Top

Difficulty: Easy | Prep: 15 min | Cook: 45 min | Total: 60 min | Serves: 4 | Dietary: Gluten-Free, Vegan

This is proper cold-weather tray food, the kind you scoop straight from the dish. Chooki's Chilli Chicken Salt brings the savoury heat through the lentils, then the rough potato top goes crisp in the oven.

Step 1: Mash the Potatoes

Heat the oven to 220°C fan-forced. Boil the potatoes in salted water for 15 minutes, or until soft. Drain, then mash with 1 tablespoon olive oil and a splash of the cooking water until fluffy but still sturdy enough to hold ridges.

Step 2: Cook the Lentils

Warm the remaining olive oil in a large frying pan over medium heat. Cook the onion and carrot for 8 minutes until softened, then stir in the garlic and tomato paste for 1 minute. Add the lentils, crushed tomatoes, stock, and Chooki's Chilli Chicken Salt, then simmer for 10 to 12 minutes until thick.

Step 3: Build the Tray

Spoon the lentil filling into a shallow baking dish. Spread the mash over the top, then drag a fork through it so the ridges can catch and crisp.

Step 4: Bake and Serve

Bake for 20 to 25 minutes until the potato top is golden at the edges and the filling is bubbling. Rest for 5 minutes before scooping so it lands on the plate instead of sliding everywhere.

Tip: If the lentil mix looks loose before baking, simmer it for another few minutes. A thicker base gives you a better scoop.