Lean Beef & Mango Chutney Pie With Mustard Seed Veg

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Chop your potato[es] (skin on) into bite-sized pieces

Top, tail, peel your parsnip[s] into quarters lengthways, then into batons

Top, tail, peel and slice half your carrot[s] into discs, peel and chop your red onion[s] in half, then cut half into wedges

Add the chopped vegetables to a baking tray (or two!) with a drizzle of vegetable oil, half your ground turmeric (you'll use the rest later!) and a small pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 20-25 min or until golden and tender

Peel and finely dice the remaining carrot

Peel and finely dice the remaining onion

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion and diced carrot to the pan and cook for 4-5 min or until starting to soften

Meanwhile, peel and finely chop (or grate) your garlic

Chop your coriander finely, including the stalks

Once the onion and carrot is starting to soften, turn the heat up to high, then add your lean beef mince to the pan and cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Once browned, add the chopped garlic, remaining ground turmeric, curry powder, mango chutney and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min

Add your beef stock mix, soy sauce, half the chopped coriander (save the rest for garnish!) and 300ml [390ml] [500ml] boiled water and reduce the heat to medium-high, then cook for 3-4 min further or until the sauce has thickened, then season with a generous grind of black pepper and transfer to an oven-proof dish (use individual ones for fancy presentation!) – this is your pie mix

Dust your work surface generously with flour, unwrap your puff pastry, roll it out to approx. 0.5cm thickness with a rolling pin and cut to the size of your pie dish[es]

Lay the puff pastry over the dish[es], trim off any excess (use for fancy pie decorations!) and press the edges with a fork to seal the pastry to the dish[es]

Brush with a little water, add a few black mustard seeds to the top (you'll use the rest later!), then put in the oven for 15-20 min or until puffed up, golden and the mince is cooked through (no pink meat!) – this is your spiced lean beef & mango chutney pie

After the veg has had an initial 20-25 min, remove the tray[s] from the oven, add a drizzle of vegetable oil and the remaining black mustard seeds and give everything a good mix up

Return the tray[s] to the oven for a final 5 min – this is your mustard seed veg