1

Preheat oven to 200°C.

2

Add potato and parsnip to a saucepan of boiling water. Return to the boil and boil for 2 minutes. Drain in a colander and refresh under cold water. Lay out in a single layer on a clean tea towel. Pat dry with paper towel.

3

Meanwhile, heat a non-stick frying pan over medium heat. Dry fry curry powder, stirring for 1-2 minutes, until fragrant. Add ragù, cook, stirring occasionally, until warm.

4

Spoon ragù evenly into 4x375ml capacity ovenproof dishes. Layer potato and parsnip slices on top, lightly spray with oil and season with salt and pepper. Bake for 30-40 minutes until golden and crisp on top.

5

Boil, steam or microwave broccolini until tender. Drain and serve on the side of pies.