Chickpea & Capsicum Potato Top Pie

Scrub and dice the potatoes. Cook in boiling water for 15 minutes until softened, then drain and mash with the milk until smooth. Season.

Preheat the oven to 200°C fan bake. Peel and finely chop the onion, deseed and finely slice the capsicum, and trim and dice the zucchini.

Heat the oil in a large pan over a medium heat. Add the onion, crush in the garlic, sprinkle in the stock powder and fry for 5 minutes. Add the capsicum and zucchini, then drain and add the chickpeas.

Pour in the chopped tomatoes, add the dried herbs and bring to a simmer. Cook for 10-15 minutes until the sauce has thickened. Season to taste.

Transfer the filling to a 25cm x 30cm ovenproof dish and top with the mashed potato. Scratch the surface with a fork and scatter over the sunflower seeds.

If the potato and filling are both hot, grill the top until golden. Otherwise heat through in the oven for 20-25 minutes until bubbling, then grill to brown the top before serving.