Indian Lentil, Beef & Veggie Curry Pie

Name: Indian Lentil, Beef & Veggie Curry Pie with Potato Mash & Mustard Seed Topping
Total time: 40 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Lentils; 1 Leek; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 250 g Beef Mince; 3 Potato; 1 packet Baby Spinach Leaves; 1 sachet Brown Mustard Seeds; 1 packet Tomato Paste; 1 packet Coconut Milk; 1 Carrot; 20 g plant-based butter; 1 tsp brown sugar; 2 tbs water; 2 tbs plant-based milk; 1 drizzle olive oil

with Potato Mash & Mustard Seed Topping

Up to 180$ + Free Treats / Extras for Life

This one is in a league of its own. we've taken your favourite parts of a curry, with beef, hearty lentils and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

Garlic

1 packet

Lentils

Leek

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

250 g

Beef Mince

Potato

1 packet

Baby Spinach Leaves

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat;)

1 packet

Tomato Paste

1 packet

Coconut Milk

Carrot

Not included in your delivery

20 g

plant-based butter

1 tsp

brown sugar

2 tbs

water

2 tbs

plant-based milk

1 drizzle

olive oil

Nutritional Values

Calories944 kcal

Energy (kJ)3950 kJ

Fat43.3 g

of which saturates23.7 g

Carbohydrate75 g

of which sugars23 g

Dietary Fibre22.6 g

Protein57.2 g

Cholesterol13.9 mg

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

PDF

• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Thinly slice leek. • Finely chop carrot. • Drain and rinse half the lentils.

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.

• Meanwhile, heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high. Add leek and carrot until softened, 4-5 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. • Stir through baby spinach leaves until wilted, 1-2 minutes.