2 x 475g tubs classic potato mash
2 onions, finely chopped
2 cloves garlic, crushed
2 carrots, peeled, finely chopped
½ small cauliflower, trimmed, chopped
400g can chickpeas, rinsed, drained
450g jar cashew and coconut curry sauce
1 large chicken stock cube, crumbled
½ cup grated Tasty cheese
Heat each tub of potato mash in the microwave according to packet directions.
Meanwhile, heat an oiled, large non-stick frying pan over a medium to high heat. Add onions, garlic and carrots. Cook, stirring for about 5 minutes, or until onions are soft.
Add cauliflower, chickpeas, sauce, stock cube and 1 cup water. Bring to boil. Gently boil for about 5 to 7 minutes, or until cauliflower is almost tender.
Divide mixture among six ovenproof dishes (1 ½-cup capacity). Top with warm mash. Sprinkle with cheese. Place on an oven tray.
Cook in a very hot oven (220C) for 12 minutes, or until potato is golden and filling is bubbling. Stand on tray for 5 minutes before serving.