Bombay Tikka Pie

Say no to food waste and enjoy this hearty Bombay Tikka Pie stuffed full of flavour, using up any leftovers from your Quorn Tikka Masala. We guarantee it will be a showstopper and ultimate crowd-pleaser. Join the conversation on social by using the #reinventyourplate and tag us @Quorn_Nutrition to share your food waste hacks!

Cooks in 50 Min

Serves 4

Source of protein

Ingredients

400g Defrost leftover Quorn Tikka
1kg potatoes, washed and cut into 3cm dice
1tbsp vegetable oil
2tbsp onion or nigella seeds
2tsp turmeric

Method

Preheat the oven to 180C/Gas 4.
Boil the potatoes in a pan of water for 10 minutes, until they are just soft, but do not overcook. Drain well.
Heat the oil in a large frying pan and stir in the onion seeds and turmeric for 1 minute.
Add the potatoes and stir well to coat in the spices. Remove the pan from the heat and gently crush the potatoes with the back of a fork, leave some texture to produce crushed not mashed potatoes.
Tip tikka curry into an ovenproof dish and top with the potatoes. Cook for 15-20 or until the potatoes are golden and filling is piping hot.

Tips & Tricks:

This recipe works really well with all different kinds of potatoes and root vegetables so why not use up what you have in your kitchen by experimenting with new ingredients – this could include swede, celeriac, sweet potatoes or a mixture of two!
There is no need to peel the potato skins, as they give us lots of yummy dietary fibre. In the UK, it is recommended that we aim for around 30g of fibre per day, however on average we are only eating about 18g so keep those skins on and reduce your food waste even further!
To get some more veggies in, you could serve this dish with a side salad or some seasonal vegetables. Did you know that frozen veg is often just as good as fresh? In some cases, it is even better as the nutrients are locked in just after picking.